How to operate the blender of gelatinization pot and saccharification pot in brewery?
A lot should be considered when you plan to build your own brewery like brew tech,brewery equipment configuration,brewery equipment cost and price,find a location for brewery install, license and regulation of brewery. This article column is specially to talk about How to operate the blender of gelatinization pot and saccharification pot in brewery.
Basic requirements of the mash mixing device in production The basic requirement of mash mixing device in production is to make the solid particles of material mixing in suspension state and evenly distributed in the liquid, so as to avoid local overheating, coke phenomenon and affect the quality of wort and beer.
Compared with the traditional saccharification equipment, the new agitator has the following characteristics: the agitator blade is long and wide and symmetrically set; the agitator blade is inclined and has holes; the agitator device can be raised or lowered; the agitator device adopts frequency conversion adjustment, and the agitating speed can be flexibly adjusted.
For the gelatinization pot
As long as there is mash in the pot, the agitator can't be stopped in general. Starting from adding gypsum, lactic acid and other additives into the water, it is necessary to turn on the blender of the gelatinization pot. When feeding, the mixing speed should be increased to fully mix the materials with water to avoid caking. In the later heating and heat preservation process, the quick stirring should be started continuously. In the heating stage, the stirring blade should be placed at a lower position close to the heating surface, so as to enhance the heat transfer effect and prevent local overheating or coking. When the mash is boiling, the stirring speed can be slowed down considering the auxiliary stirring effect of boiling mash. In the process of mixing gelatinized mash into saccharifying pot, stirring still needs to be started.
For the saccharification pot
The agitator should be started from adding gypsum and lactic acid to feeding. In the protein rest, it is often not stirring. Theoretically speaking, the protein resting process should be stirred, which is conducive to the dispersion and dissolution of the material, and makes the enzyme function more uniform. However, from the actual effect, whether to start the stirring is not too big, so from the aspect of energy saving, it can not be stirred. When the auxiliary material mash is incorporated into the saccharification pot, stirring should be started to make the mash mixed evenly and avoid local overheating.
As for whether stirring is started in the process of saccharification and heat preservation
It depends on the actual situation. From the point of view of facilitating the function of enzymes and the dispersion and dissolution of decomposition products in the solution, stirring should be started. However, stirring will increase the dissolved oxygen in the mash, deepen the color of wort and affect the flavor of beer. Moreover, the saccharification process is a heat preservation process, and stirring will make the mash cool continuously. Considering these factors, stirring should not be started. In the actual production, according to the specific situation (such as the quality of raw materials, product types, process requirements, etc.) flexible control, choose not to start mixing or intermittent low-speed mixing.
After the completion of saccharification
The mixing is generally not started before the separate mash from the saccharification pot is pumped into the gelatinization pot. The purpose is to pump the thick mash containing a large number of undissolved starch particles into the gelatinization pot, so that more soluble substances remain in the saccharification pot. In addition, stirring should be started during the second mash mixing and mash pumping to the filter tank.
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