Wort Cooling
Since yeast can only be fermented at low temperatures, wort must be cooled to the required fermentation temperature before inoculation.The use of plate heat exchangers can quickly cool the juice to the yeast inoculation temperature. Long-term slow cooling will increase the chance of harmful microorganisms in beer. Therefore, rapid cooling is very important.
Wheat juice is cooled in one or two sections.
(1) Two Section Cooling
In the front section, cold water is used for cooling, and the cooling water temperature is required to be below 20 °C. After cooling, the wheat juice temperature requirement is reduced to 40-50 °C;
The cooling of the latter section uses a cold solvent(such as ethylene glycol or alcohol solution). The temperature of the cold solvent is -4 ~ -3 °C. After cooling, the temperature of the juice drops to the fermentation temperature.
The water exchanged in the front section can be used as feed water.
(2) A section of cooling
The brewing water is first cooled to 3 ~ 4 °C(commonly known as ice water) by ammonia direct cooling, and then a one-time heat exchange is carried out with hot wheat juice in the plate heat exchanger. While the juice is cooled to the fermentation temperature, Ice water is heated to 75-80 °C, which can be used directly as washing water.
Thanks for your reading!
Edited By Daisy
Web: www.brewerybeerequipment.com
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