How to make brewed beer equipment

How to achieve temperature control when brewing beer in home-brewed beer equipment? In the fermentation workshop of the brewery, both the brewer and the operator, pay attention to the temperature of the fermentation broth in the fermentation tank. Especially for the operator, the process The above is basically temperature and time, so it is easy to create an illusion: it seems that the beer fermentation process is based on temperature and time. In fact, throughout the entire process, the fermentation broth must be taken out from the sampling port and sent to the laboratory for testing. According to the results of the test, the temperature and time may be changed.

Homemade beer equipment

Therefore, it can be seen from the operation in the entire process that temperature is the process parameter of the process of beer fermentation, not the characteristic parameter that characterizes the fermentation state; it is the biochemical reaction environment to complete the process of beer fermentation, not Logo. Physical and chemical indicators such as sugar content, ethanol content, number of live yeasts, and diacetyl content of the fermentation broth tested and tested in the laboratory are the characteristic parameters that characterize the fermentation state and are the identification of the fermentation process. The following editor from Jinan China Brew Machinery Equipment Co., Ltd. will introduce you specifically:

The beer fermentation process is a biochemical reaction process, referred to as biochemical reaction, not a chemical reaction process. There is a reaction temperature in the chemical reaction, and the chemical reaction cannot be performed below the reaction temperature; there is no reaction temperature in the biochemical reaction—that is, the main body of the reaction is a microorganism rather than an element. As long as the microorganism has biological activity, it can react, and the temperature affects The main reason is that the reaction speed and the metabolites produced in the reaction are slightly different. Of course, determining the speed of a biochemical reaction is not only the temperature, but also the type and quality of the substances participating in the reaction. Therefore, the * temperature is often limited in the biochemical reaction. For example, the existing two fermentation processes, namely high temperature fermentation and low temperature fermentation, specify the * temperature. The purpose of limiting * temperature is to prevent the production of unwanted metabolites. It can be seen that as long as the temperature is below the * limit temperature, the biochemical reaction can proceed normally. However, too low temperature will affect production efficiency, and excessive temperature fluctuations will affect the quality of metabolites. Therefore, according to the quality and oxygenation of wort, the type of yeast and the number of live yeasts, the type of beer, etc., and the production efficiency, select an appropriate temperature and control it within a certain range, and then according to the sugar content measured during the fermentation process, Physicochemical indicators such as ethanol content, number of live yeasts, and diacetyl content to determine whether the temperature should rise or fall or remain unchanged, and control the entire fermentation process with time. In short, temperature provides the biochemical reaction environment and process parameters; it regulates the reaction speed. This is the role of temperature in the process of beer fermentation.

It can be seen that the temperature measurement in the beer fermentation process does not require high accuracy, but meets a higher accuracy measurement with a certain accuracy. This is also the chemical industry sector-generally using A-grade platinum resistance thermometers, and The reason why only B grade is needed in beer brewing.

In the section of temperature and heat, it has been pointed out that the essence of temperature control is to control the amount of heat exchange through a controllable heat transfer channel. In the beer fermentation process, for the fermentation broth, the heat is not mainly transferred from the outside, but the biochemical reaction heat generated inside. This heat is accompanied by the sugar in the fermentation broth under the action of yeast, which is converted into ethanol, carbon dioxide and other metabolites. We must timely transfer these heat through the cooling jacket of the controllable heat transfer channel, that is, the cold zone, so that the temperature of the fermentation broth is maintained at a value below the * limit temperature, and a stable reaction environment is provided for the biochemical reaction. If you want to increase the temperature, decrease the output; if you want to decrease the temperature, increase the output. Therefore, in the beer fermentation process, timely transferring the biochemical heat generated through the cooling jacket is the essence of temperature control in the beer fermentation process.