2500L commercial beer brewing system for sale in Canada WEMACG050

Depending on the capacity of the tank, the cooling can be two-stage or three-stage. The cooling area is determined according to the material of the can body. The stainless steel material is generally 0.35 to 0.4 m/m fermentation liquid, and the carbon steel can is 0.5 to 0.62 m/m fermentation liquid. Cone bottom cooling area should not be too large to prevent icing of beer during storage 5 Insulation layer and protective layer The material of the insulation layer requires small thermal conductivity, low volume, low water absorption and non-flammability. Commonly used thermal insulation materials are polyamide resin, self-extinguishing, polyurethane, expanded perlite powder and slag wool. The thickness of the heat insulating layer is generally 150 to 200 mm. The outer protective layer is generally made of an aluminum alloy plate of 0.7 to 1.5 mm thick, a tinplate or a stainless steel plate of 0.5 to 0.7 mm, or a corrugated plate.

Tank pressure resistance Fermentation produces a certain amount of carbon dioxide to form the tank top pressure (tank pressure), should be equipped with a carbon dioxide regulating valve, and the top of the tank is equipped with a safety valve. When the carbon dioxide is discharged, the speed of the wine is too fast, and the carbon dioxide is dissolved during the washing of the fermenter, a negative pressure is generated in the tank, so a vacuum valve must be installed. Use carbon dioxide or compressed air to back pressure before drinking, to avoid the negative pressure inside the tank, resulting in the fermenter "cans". Generally, the maximum tank pressure is controlled at 0.07 to 0.08 MPa. Generally, the highest tank pressure is the maximum fermentation temperature divided by 100 (unit MPa). 

The use of pressure fermentation can inhibit the proliferation of yeast, reduce the excessive metabolic byproducts caused by the temperature rise, prevent the production of excessive amounts of higher alcohols and esters, and at the same time facilitate the reduction of diacetyl and ensure the carbon dioxide in the wine. content. The relationship between CO2 content in beer and tank pressure and temperature 

The pulverization method is mostly dry-type roll pulverization, and the pulverization time is generally completed within half an hour. Generally, the ratio of coarse and fine granules after malting pulverization should reach 1:2.5 or more, and the husk broken to 4-6 petals.
The total time of saccharification is generally 2.5-3.5 hours, which is completely determined by saccharification, and the detection is complete with iodine.
The total filtration time is usually completed within 2.5 hours, usually within 2 hours.
The boiling time is generally controlled at 1-1.5 hours and the boiling strength is 8-10%.