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Causes of abnormality in the fermentation system of beer equipment
Causes of abnormality in the fermentation system of beer equipment 1. The phenomenon of turning over
Causes of abnormality in the fermentation system of beer equipment
Causes of abnormality in the fermentation system of beer equipment
1. The phenomenon of "turning over" of fermentation broth
Cause: Mainly due to improper opening of the cooling jacket, resulting in a large deviation between the upper temperature and the process curve, and higher temperature in the middle of the tank, causing strong convection of the fermentation broth. In addition, the pressure is unstable and the rapid rise and fall will also cause the fermentation broth to churn.
Solution: Check whether the meter is normal; strictly control the cooling temperature to avoid the temperature of the upper liquor being too high; keep the pressure in the tank stable.
2. Icing in the fermenter
When the temperature of the lower part of the tank deviates from the process curve by about 2 ° C, the temperature in the tank during the wine storage period will reach the freezing point of the beer (-2.3 ° C-1.8 ° C), which may cause ice formation near the cooling zone.
Causes of icing: instrument failure, improper selection of temperature parameters, inappropriate installation depth of thermal resistance, poor instrument accuracy, improper operation, etc.
Solution: Check the error of the temperature measuring element and the instrument, especially check whether the platinum resistance leaks. If the leakage should be sealed or replaced after baking; select the appropriate temperature measurement point position and the insertion depth of the thermal resistance; strengthen the process management and discharge yeast in time ; The temperature of the refrigerant liquid should be controlled at -4 ℃ --2.5 ℃, and the refrigerant liquid below -8 ℃ cannot be used.
3. Yeast autolysis
Reason: When the temperature difference between the lower part of the tank and the middle and lower part is more than 1.5 ℃ -5 ℃, it will cause difficulty in yeast sedimentation and yeast autolysis. Yeast mud temperature at the bottom of the tank is too high (16 ℃ -18 ℃), if it is maintained for too long, it will also cause yeast autolysis and produce yeast flavor, and sometimes there will be turbidity after beer sterilization.
Solution: Check whether the meter is normal; discharge yeast mud in time; the temperature of the refrigerant is kept at -4 ℃, and the upper, middle and lower temperature of the wine storage period is kept between -1 ℃ and 1 ℃.
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