How to choose a malt milling for beer brewing brewery?
The barley malt can be dissolved well after being crushed, and the crushing quality plays an important role in the biochemical changes of the substances in the saccharification process, the composition of the wort, the filtration of the wort and the utilization of raw materials.
Bitter substances, silicates and proteins, etc., after being strongly eluted, these substances will have an adverse effect on the color and taste of beer. Since cellulose is insoluble in water and hardly affected by enzymes, it has little effect on wort.
The skin is tough and mechanically resistant to the rollers of the pulverizer, making it difficult to grind, especially when the malt moisture is high. The skin should not be crushed too finely, because the skin can form a natural filter layer. If the malt is crushed too finely, it will reduce the filtration performance of the wort and even cause serious filtration difficulties. In addition, the crushed malt is too fine, the volume of the material becomes smaller, and the malt powder is tightly packed together, which will inevitably increase the outflow of wort and the difficulty of washing the spent grains.
Choosing a suitable shredder is very important.
There are mainly two types of grinders often used in craft beer equipment, one is a disc grinder, and the other is a pair of roller grinders. The two types of grinders are described in detail below:
1. Grinding Disc Crusher
The grinding disc pulverizer utilizes the relative movement between the internal movable toothed disk and the fixed toothed disk, so that the material is crushed by the impact, friction, shearing, and mutual impact of the toothed disk. It has the advantages of simple structure and convenient operation, but the shortcomings are also very prominent: large noise; large amount of dust; craft beer equipment is commonly used for equipment under 1000 liters, and the grinding disc grinder is also fully sufficient.
If the malt is excessively moist, it is easy to cause the chainring to lock up. At this time, the cleaning work is very troublesome. It is usually necessary to disassemble the shell and remove the movable chainring to clean up all the gaps.
2. the roller crusher
The roller mill adopts smooth or toothed iron rollers, which rotate at the same and different speeds. The malt is crushed by the rollers under the action of squeezing and friction, and the endosperm is rolled out of the bark. . The crushing process can be one time or multiple times. According to the number of rollers, roller crushers can be divided into: counter-roll, four-roll, five-roll, six-roll crushers, etc. Among them, the counter-roll crusher is commonly used in craft beer equipment. Because of its convenient adjustment, easy control of pulverization thickness, high production efficiency, low noise, easy dust control and many other advantages, the price is more expensive than that of the disc grinder.
There are two types of roller mills: carbon steel shell and stainless steel shell. We suggest to choose the stainless steel shell of the roller mill as far as possible, because the working environment and working medium of the mill will inevitably come into contact with water, Dust, etc., are easy to rust. In order to ensure the quality of craft beer, it is the best solution to use a stainless steel shell of the roller mill.
In addition, in the selection process, based on the author's years of work experience, there are two points that require additional
The pulverizer has a lot of vibration, so composite gears must be used.
The roller shredders are all belt driven. After a period of use, the belt may become loose. At this time, the belt needs to be tensioned. Therefore, the motor cover must be easily disassembled.
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The Role of Yeast in Brewing
By: Owen Ogletree
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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.
Basically, two types of brewing yeast exist – classified originally on whether fermentation takes place at the top of the fermenter or near the bottom. Beer yeast that prefers warmer temperatures and working near the top of the fermenter is known as "ale" yeast. Bavarian wheat beer yeast is also classified as a type of ale yeast. "Lager" yeast likes to hang out at the bottom of the fermenter and thrives in colder temperatures.
Ale yeast strains ferment best at temperatures in the range of 60 to 72 degrees Fahrenheit. They are quite diverse in metabolism and in the production of fruity, spicy aroma and flavor compounds imparted to the finished beer. Think of a traditional English brewery using ale yeast in open fermentation vats at a rather cool ambient temperature. The beer ferments in just a few days, and the resulting English bitter style offers elegant notes of dried fruit, stone fruit and perhaps just a hint of butterscotch - all of which are fermentation by-products from the ale yeast.
Ale yeast has a knack for excreting ester chemicals that can be perceived as various fruit notes. Being greatly influenced by temperature, ale yeast can experience a four-fold increase in ester production as a result of increasing fermentation temperature from 60 to 68 degrees Fahrenheit. Ales fermented at extremely warm temperatures will often exhibit intense fruitiness.
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