The beer fermentation operation process
- Apr 15, 2017
- 101
- beer
The beer fermentation operation process
1.Inspection:The accessories, valves, gauge and glycol, 02 supply is normal. If it is OK, preparing add the material.
2.Rinsing: four steps
1)Water:Cleaning the tanks for 15 minutes before adding material.(Three times, every time 5 minutes, also drain the water empty and keep rotating arm valve smooth).
2)NaOH: With 50-80 ℃、5% NaOH to recirculate clean for 20 minutes after drain water empty.(When the concentration is lower, we need to supplyment in time). After finish recirculation, recycle the NaOH.(Notice protection)
3)Water:The method is same with 1)
4)H2O2:With 300-400PPm H2O2 to clean the tanks for 20 minutes. The method is same with 2).Empty the H2O2 and close the valves.
3.Inoculation:Before the wort go into ferementer tanks, adding the yeast firstly. The volume is 1% of wort.(Dry yeast 0.1%)
4.Oxygenation:In the wort cooling process, it have to oxygenation from heat exchanger oxygenation port without interrupted. The volume is same with wort. Before 24 hours, it also need oxygenation for 3 times from material port, every time 3 minutes, and tanks pressure keep 0.03Mpa until close the tanks.
5.Discharge:The second day after adding the material starting dispose the condensate solid-slow open valve, only can dispose will be OK. Every day one time after few days.
6.Testing the sugar level. The second day starting testing the sugar level(before close the valve, every day need to test)
7.Pre-ferment
A.Yeast mud:Barely beer keep about 9±0.2℃、0.03MPa until close the tanks. About 3-4 days.
Wheat beer keep about 13±0.2℃、and up to 18 ℃ after 24 hours、0.03Mpa until close the tanks. About 2-3 days.
B:Dry Yeast:Barely beer keep about 11±0.2℃、0.03MPa until close the tanks. About 3-4 days.
Wheat beer keep about 18±0.2℃、and up to 18 ℃ after 24 hours、0.03Mpa until close the tanks. About 2-3 days.
8.Close the tanks(Deoxidation)
Barely malt:When the sugar level at about 4.2±0.2,natural up to about 12℃ and keep. At the same time close the tanks, pressure up to 0.14Mpa and keep. About 4 days.
Wheat beer:When the sugar level at about 4.2±0.2, keep 18℃. At the same time close the tanks, pressure up to 0.14Mpa and keep. About 4 days.
Inspect diacetyl. After close the tanks about 4 days, take sample and taste. If there no obvious diacetyl taste, then can cooling the temperature. If have, you can delay cooling temperature about 1-3 days.
If the pressure is lower, you can fill CO2 to 0.14Mpa.
9.Storaging:When finish deoxidation,you should cooling the temperature to 2℃ within 24 hours and keep, the pressure at 0.14Mpa. Barely malt 3-5 days. Wheat beer 13 days.
Note:Before 5℃，the cooling speed at 0.5-0.7℃/h. After 5℃,the cooling speed 0.1-0.3℃/h.
10.Yeast treatment:When cooling to 2℃，the yeast can recycle use. Before use, the first 1 liter can dispose. The yeast use generation can not 6, when storaging over 1 week, it should gradually dispose.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
1.Inspection:The accessories, valves, gauge and glycol, 02 supply is normal. If it is OK, preparing add the material.
2.Rinsing: four steps
1)Water:Cleaning the tanks for 15 minutes before adding material.(Three times, every time 5 minutes, also drain the water empty and keep rotating arm valve smooth).
2)NaOH: With 50-80 ℃、5% NaOH to recirculate clean for 20 minutes after drain water empty.(When the concentration is lower, we need to supplyment in time). After finish recirculation, recycle the NaOH.(Notice protection)
3)Water:The method is same with 1)
4)H2O2:With 300-400PPm H2O2 to clean the tanks for 20 minutes. The method is same with 2).Empty the H2O2 and close the valves.
3.Inoculation:Before the wort go into ferementer tanks, adding the yeast firstly. The volume is 1% of wort.(Dry yeast 0.1%)
4.Oxygenation:In the wort cooling process, it have to oxygenation from heat exchanger oxygenation port without interrupted. The volume is same with wort. Before 24 hours, it also need oxygenation for 3 times from material port, every time 3 minutes, and tanks pressure keep 0.03Mpa until close the tanks.
5.Discharge:The second day after adding the material starting dispose the condensate solid-slow open valve, only can dispose will be OK. Every day one time after few days.
6.Testing the sugar level. The second day starting testing the sugar level(before close the valve, every day need to test)
7.Pre-ferment
A.Yeast mud:Barely beer keep about 9±0.2℃、0.03MPa until close the tanks. About 3-4 days.
Wheat beer keep about 13±0.2℃、and up to 18 ℃ after 24 hours、0.03Mpa until close the tanks. About 2-3 days.
B:Dry Yeast:Barely beer keep about 11±0.2℃、0.03MPa until close the tanks. About 3-4 days.
Wheat beer keep about 18±0.2℃、and up to 18 ℃ after 24 hours、0.03Mpa until close the tanks. About 2-3 days.
8.Close the tanks(Deoxidation)
Barely malt:When the sugar level at about 4.2±0.2,natural up to about 12℃ and keep. At the same time close the tanks, pressure up to 0.14Mpa and keep. About 4 days.
Wheat beer:When the sugar level at about 4.2±0.2, keep 18℃. At the same time close the tanks, pressure up to 0.14Mpa and keep. About 4 days.
Inspect diacetyl. After close the tanks about 4 days, take sample and taste. If there no obvious diacetyl taste, then can cooling the temperature. If have, you can delay cooling temperature about 1-3 days.
If the pressure is lower, you can fill CO2 to 0.14Mpa.
9.Storaging:When finish deoxidation,you should cooling the temperature to 2℃ within 24 hours and keep, the pressure at 0.14Mpa. Barely malt 3-5 days. Wheat beer 13 days.
Note:Before 5℃，the cooling speed at 0.5-0.7℃/h. After 5℃,the cooling speed 0.1-0.3℃/h.
10.Yeast treatment:When cooling to 2℃，the yeast can recycle use. Before use, the first 1 liter can dispose. The yeast use generation can not 6, when storaging over 1 week, it should gradually dispose.
Edited by Derrick
Sales Manager in Tiantai Company
Email:[email protected]
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