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Advantages and disadvantages of heating methods of craft beer equipment ZXF


Advantages and disadvantages of heating methods of craft beer equipment 

There are many heating methods for craft beer equipment, the common ones are electric heating, steam heating, and direct fire heating.The advantages and disadvantages of several methods are obvious, as follows:

whirlpool tun-brewing machine-brew keg-stainless steel.JPG

The advantages and disadvantages of electric heating and steam heating


Because most of the commercial brewing equipment requires step-by-step saccharification, the temperature needs to be raised during the saccharification process, which requires relatively high heating methods and design.

Electric heating: advantages: low price, disadvantages: larger equipment heats up slowly, and the local temperature will be too high, not suitable for mash saccharification

500L-1000L beer brewery-brewhouse-steam boiler.jpg

Compared with electric heating, steam heating has a constant steam temperature and a large heating area, which can ensure that the heating process of the mash is more uniform, and the degradation of starch and protein in the malt is ideal; there will be no electric heating paste pot phenomenon, which will affect the wine Smell; and clean the pot well.

Take 500 liters as an example

heating boiler-steam boiler (2).jpg

1: What is the electricity consumption of electric heating? 30Kw (normally there are six sets of 5Kw heating tubes)

2: How much electricity does the steam heating electric boiler consume? 36Kw

3: What is the electricity consumption of the liquefied gas boiler for steam heating? 0.75Kw (make-up pump)

4: 3-4Kg/h of liquefied petroleum gas for steam heating, 4-5Kg/h of natural gas, 9-10Kg/h of coal gas

5: How much higher the cost of using a better steam boiler than electric heating? In the normal wort preparation process, the 

heating boiler-steam boiler (1).jpg

heating time is 3.5-4 hours, the electric heating uses 105-120 degrees, the electric boiler uses 126-144 degrees, the liquefied gas or natural gas boiler uses less than 3 degrees, and the natural gas is 14-20Kg . Calculated on the basis of 1.1 yuan per kilowatt-hour of commercial electricity and 4 yuan/Kg for the peak price of natural gas, the electricity cost of electric heating is 115-130 yuan, and the average heating cost per liter of wine is 0.23-0.26 yuan;

The electricity cost of the electric boiler is 138-158 yuan, and the average heating cost per liter of wine is 0.28-0.32 yuan;

The electricity consumption of liquefied gas or natural gas boiler is less than 3.5 yuan, and the use of liquefied gas is 56-80 yuan, a total of 60-83 yuan, and the average heating cost per liter of wine is 0.12-0.17 yuan;

The electric heating tube is directly heated, and the equipment does not increase the price

The evaporation capacity is 50Kg, the power is 36Kw electric boiler, with softened water, the cost is more than 10,000 yuan

The evaporation capacity is 50Kg liquefied gas boiler, equipped with softened water, and the cost is about 15,000 yuan


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The Role of Yeast in Brewing
The fascinating microscopic organism that is yeast provides a tremendous impact on beer and brewing. Yeast plays a key role in creating the distinctive aroma and flavor components that make up an impressive variety of beer styles. Without the metabolism of yeast cells, the traditional production of alcoholic beverages would not be possible.

Yeasts are single-celled organisms with a nucleus that belong to the fungus kingdom. Unlike plant cells, yeast requires no sunlight, and the organism has been the catalyst used in baking and the creation of alcoholic beverages for thousands of years. During fermentation, the primary beer yeast species, known as Saccharomyces cerevisiae, produces energy for its cellular metabolism by converting certain sugars into carbon dioxide, alcohols and fermentation by-products.


Brewers in the middle ages had no idea about the presence of yeast and the role it plays in beer production. These rustic brewers would often stir a new vat of wort with a "magic" wooden paddle inoculated with yeast cells from previous batches. Fermentation would kick in within a few hours. Thankfully, modern brewers possess an intimate scientific knowledge of yeast types, metabolism, reproduction and flavor-production characteristics.

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