The effect of boiling:
There are eight aspects, namely:
1. Enzyme passivation
2. Wort sterilization
3. Protein denaturation and flocculation precipitation
4. Evaporation of water
5. Dissolution and transformation of hop components
6. Decrease the pH value of wort
7. Forming a reducing substance
8. Evaporating a poor volatile component while forming a certain chromaticity.
The boiled wort concentration can be up to 2% of the full pot of wort concentration.
Yeast adding tank
Active; depend on gas push yeast into wort line after plate heat exchanger; material:SUS 304;
Top can open and manual cleaning and exhaust valve; cone bottom; a tube of dual-use,yeast in&out;
Steaming with wort is a common method today. Heating with 160-170 ° C superheated water can save heat loss caused by steam condensation, but the device requires a larger diameter heating tube and consumes more energy than steam. Much, kinetic and heat transfer are not as good as steam and are rarely used.
The volume of the boiling pot is generally determined to be 800-900 L per 100 kg of malt, plus 25-30% of the activity space.
Pot structure: The structure of the boiling pot is basically the same as that of the mashing pot, but the volume is slightly larger. The pot has an internal heater. It also has a liquid level gauge to facilitate the observation of the amount of wort. There is also a circle in the body. The sprinkler pipe is convenient for wall cleaning and boiled by extracorporeal circulation.
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Name: Edmund time:2020-03-20 14:51:50
The 1000L Nano brewery equipment can completely met my requirements. Very easy to use.
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