Beer brewing equipment manufacturers beer production equipment WEMAC Y048
1 row of sediment: 1 row of sediments in 12h and 24h full tanks.
2 main fermentation temperature: naturally heated to 10.3 ° C after the full tank,
when the appearance of sugar reduced to 5.0-5.2 Bx (3d ±), naturally warmed to 12 ° C,
when the appearance of sugar reduced to 4.5-3.5Bx (1d ±), Seal the cans, seal the cans at 0.05-0.06 MPa for 48h,
control the cans at 0.08-0.10 MPa after 48h, and keep the pressure and temperature of the cans unchanged for about 5 days
(diacetyl reduced to less than about 0.1ppm).
The temperature is lowered to 5 ° C at a rate of 0.5 < 0.7 ° C / hour and maintained for 1 day for yeast recovery.
The yeast can also be recovered during the fermentation at 12 ° C, and then cooled to 0.1 < 0.3 ° C / h to 0 < -1 ° C,
maintaining 0. <-1 °C can be more than one day.
A: Yeast algebra: ≤ 4 generations, visible yeast activity, up to 5 generations
(0 generations for initial use, 1 generation for each algebra used thereafter, 3 generations for the above use, 4 generations for recovery).
B: Adding method: 1 can of inverted can, that is, directly connected to the yeast recovery fermenter and yeast-added fermenter with a hose, and the valve is stopped when the wine is observed from the sight glass,
and the fermenter is added from the yeast with medical oxygen pressure. Blow oxygen for 5 min at the bottom.
2 Use the yeast additive tank to enter the tank through the wort and oxygenation.
C: Addition amount: 1% of the amount of wort
3 Yeast separation time and method: When it is reduced to 5 °C, the yeast can be recycled. Yeast sludge should be used
within 3 days after the fermentation liquid is cooled; before use, about 5 liters of yeast discharged first will be discharged into the trench,
and the yeast algebra should not exceed 5 generations; if the yeast is determined not to be used, it should be discharged
when it is lowered to 2 °C. Drop it. ;
4 cooling: 12 ° C → down to 2 ° C, heat preservation 12h → from 2 ° C to -1 ° C storage, cooling to 2 ° C, yeast
5 cold storage: fermentation temperature -1 ° C, cold storage time: ≥ 4 days, no more than 30 days, discharge sediment:
sedimentation every 2 days during the wine storage period.
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