What Are The Washing Methods Of The Homemade Brewery Equipmens?

  What are the washing methods of the homemade Brewery Equipmens?

  Usually, no matter what product is used, the time is long, will appear a series of faults, thus greatly shortens the service life of the equipment. If it is not maintained, the use of a long time, will also reduce production efficiency, resulting in economic losses. So what are the washing methods of the homemade Brewery Equipmens? The following is a detailed description of 5 methods.

  1. Grasp the timing of the bad washing the first wort filtered over, as soon as the wheat is exposed or just a little bit revealing, it should begin to wash badly. Too early to wash, will make the final residue in the wort of the leaching increased, washed too late, then extended the total filtration time, increased the chance of oxidation.

  2. Wash the bad water temperature must be suitable for general control at 75-78 degrees, the maximum is not more than 80 degrees, the minimum is not less than 70 degrees. The water temperature is too high to wash out a large number of viscous substances, and damage the activity of amylase, Brewery Equipmens so that the wort is a fog-like loss of light, too low sugar residue washing is not clean, filtration speed is slow.

  3. To control the ph of the wash bad water should be controlled under 6.0, it is best to use phosphoric acid and lactic acid in the hot water tank to adjust the acidity. If the ph of the washing water can be adjusted to 5.8-6.0, it will not only reduce the dissolution of polyphenols in the wheat shell, Brewery Equipmens but also help to solidify the protein in the boiling process and reduce the chroma of wort.

  4. In general, the first wash of bad water is two or three times. The amount is less, about 25% of the total wash, and the main effect is to expel the first wort remaining in the wheat mess; the second washing of the bad water consumption, about 45%, the main role is to wash the residues of wheat residue leaching, Brewery Equipmens the third wash the bad water consumption of about 30%, so that the content of the leaching of wheat grains to further reduce.

  5. Wash bad to master a certain limit, control the residual liquid concentration such as excessive washing, will be in the wheat shell polyphenols, pigments, bitter substances, silicate and other harmful substances to wash out, affecting the quality of beer. In addition, the excessive washing of the mixture will reduce the concentration of wort, increase the energy consumption of wort when boiling. Therefore, Brewery Equipmens the concentration of filtered mixed wort is generally controlled at less than the final wort concentration of 1-1.5, the concentration of the residual liquid is usually controlled at 1.0-1.5P, production of high-grade homemade beer, residual liquid concentration should be higher.