(2) The pH value of the sparging water must be suitable. The pH value of the general sparging water is below 6, but the adjustment of pH value in actual production is more troublesome. Therefore, it is required to control the pH value of the sparging water below 6.5 as far as possible, so that less hull polyphenols can be dissolved, and it is conducive to the solidification of protein during the boiling of wort, and the wort colour is also lighter.
(3) The number of times you do sparging process should also be measured. The multiple recovery of residual sugar can certainly improve the utilization rate of raw materials, but the excessive number of times of sparging will be harmful components in the hull, such as polyphenols, pigment substances, which will be detrimental to the taste and shelf life of beer. In addition, too much sparging will reduce the concentration of the mixed wort in the boiling tank, and a lot of heat will be used to evaporate the water, which raises production costs.
(4) Sparging process should follow the principle of a few times. A small amount means sparging water just over the dregs layer, slightly higher than 2 to 3cm can be.
(5) The first time to sparging process of time to master. More suitable time to sparging process can wash away more leachate.
(6) Each sparging not necessarily have to plough dregs, especially in the case of wheat dregs layer is loose, generally the first sparging (up to including the second) in principle should plough trough, because at this time the residual sugar concentration in the dregs layer is high, dregs layer is tighter, plough dregs can help wash out leachate and loosen the dregs layer.
(7) In the case of filtering difficulties, the lees are often reorganised by means of topping, but when topping, the concentration of lees and unfiltered wort is diluted to a certain extent, and topping brings in a large amount of water to the boiling tank, which affects the number of times the lees can be washed and the amount of water used, easily resulting in high residual sugar.
(8) If the evaporation strength of the boiling tank is low, consider using the method of boiling while sparging, so that more residual leachate can be washed out, but be aware that the normal boiling time_kettle time must be ensured.
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