1）Before each operation, you must make sure that all pumps, coolers and motors rotate in the same direction as shown by the mark, otherwise damage may occur.
2）Please make sure the oil level. 1/2 is the best level.
3）The power supply voltage should be between 0.9 and 1.1 times the rated value.
4) The compressor should not be repeatedly turned off and on often during operation, it must be less than 5 times. The stopping time should be more than 5 minutes.
5）The bottom temperature of the compressor (fully enclosed) should be less than 70℃ during normal operation, while the discharge temperature should be less than 110℃.
6) Pay attention to the noise of the compressor.
7）Check the seals, pipes, interfaces, condenser, evaporator, filter drier and other welds regularly to make sure there is no oil leakage.
8) Check whether the pressure is normal during operation.
9) In winter (southern region), the refrigerant will dissolve with the lubricating oil, so it is difficult to judge the oil level. The chiller should be turned on and off several times to check in order to avoid the compressor lacking oil. The stopping time should be more than 5 minutes. After checking the oil level, you can operate the chiller.
First of all, it is not a problem and normal in a brewery to fill only 20 bbl of wort in a double sized fermenter (40 bbl) by using more gas in the fermenter.
For the smallest beers, this can be done in a 20bbl brewhouse.
In order to figure this out, we need to know if brewing in small batches affects the fermentor (meaning thinner grain bed).
The grain bed should not be too thin (or too thick), the ideal size is 30-40 cm. And in practice, it can also be 25 cm-45 cm.
The perfect amount of grain to brew beer with a 20bbl brewing chamber (our standard internal diameter is 1600mm) is 350kg-450kg (grain bed between 30-40cm).
Since some brewers also use a grain bed of 25-45 cm for steaming, then the grain quantity would be around 280-500 kg.
Therefore, the smallest batch a 20 barrel brewery can make is 280 kg of grain, and with this 280 kg of grain we can brew.
Tall beer (16P-18P): 840-1120 liters
Medium size beer (14P): 1400 liters
Regular/light beer (8-12P): 1600 liters
I was thinking that the reason we installed two sets of valves was to better control the two zones separately.
I’ll explain here how the control works.
Each fermenter/uni tank has two separate glycol sets, each with its own glycol inlet and outlet, no question about it.
One solenoid valve will be installed for each glycol inlet, which means two solenoid valves per fermenter/uni tank, which is also no problem.
If a single thermometer is used.
We set a temperature limit of 41F on the control panel for one of the conical fermenters.
When the tank is full, the single thermometer measures the temperature, and if it exceeds 41F, the thermometer transmits the data to the control panel, which commands both solenoid valves to open and let the glycol flow in.
When the tank is not full, we screw the upper solenoid button on the control panel to “manual” operation and leave the lower solenoid button (mounted on the control panel) still in “auto” operation, at which point the single thermometer transmits the actual temperature to the control panel, which only commands the lower solenoid to open and let the glycol flow in.
This is mainly due to the following two reasons.