The working principle of beer equipment

The raw materials of beer equipment to make beer mainly include barley, water, hops and yeast.

The basic principle of beer equipment: the malt and rice are respectively pulverized by a malt miller to miller degree suitable for brewhouse operation, and then the pulverized malt and starch are added to warm water to gelatinize, and then the temperature is adjusted. The starch is put into the mash pot, and the temperature is maintained at 45-52 degrees Celsius, suitable for protein decomposition. The crushed malt is put into a rice cooker for liquefaction, and it is kept at 62-70 degrees to be suitable for mash to produce malt. Then use the leaching method or the boiling method to increase the temperature of the mash. Then filter out the wort, boil it in a boiling pot, add hops to adjust to a certain concentration, enter the whirling sedimentation tank to separate the hot coagulum, and the clarified wort enters the cooler to cool to 5-8°C. Fermentation: The cooled wort is fed with yeast into a fermentation tank or a cylindrical cone-bottomed fermenter for fermentation, and the temperature is controlled by a coil or jacket for cooling.

Beer fermentation process is the normal life activity of beer yeast using fermentable substances in wort under certain conditions, and the product of its metabolism is the desired product-beer. Due to the different types of yeast, fermentation conditions and product requirements, flavors, and fermentation methods are also different. According to different types of yeast fermentation, beer can be divided into top fermented beer and bottom fermented beer.