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The temperature of wort just filtered out is generally 75 ~ 78 ℃. After entering the boiling pot, the temperature gradually decreases. Therefore, when the wort is not heated by the heater, steam is introduced to preheat it. The heating steam pressure is not more than 0.05Mpa (gauge pressure), so that the wort temperature is maintained at about 80 ℃, and the residual enzyme can still work. With the operation of wort filtration and washing, the steam pressure can be increased gradually. When the washing of wort is nearly finished, the steam pressure can be increased to 0.08 ~ 0.10MPa (gauge pressure), and the temperature of mixed wort can be kept above or below 90 ℃. Sometimes, due to brew storms on rivers and seas, the steam pressure increases to 0.15~0.20MPa (pressure) when the washing is close to the end. When the wort is not filtered, the protein is solidified in advance. The wort protein starts to solidify, the surface of wort is suddenly foaming, and it is extremely fast. There is a tendency to turn over the river and pour the sea. A large quantity of wort spills out of the manhole and even spewing out with the foam. If not handled promptly, it will develop into a pot of wort and foam out, and it is easy to create adult accidents. Once the foam is running, the operator should calm down and turn off the steam valve in time, or spray the foam with high-pressure cold water pipes, so that in a threatening manner, the bubble will be extinguished.
In order to prevent foaming, a small amount of hops (5% ~ 15% of the total amount) can be added to the wort at the beginning of boiling or a small amount of cold water can be sprayed evenly, and the steam pressure before the beginning of boiling should be strictly controlled at about 0.8MPa (gauge pressure).
Thank you for your reading.
Edited by Helen
Email: [email protected]
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