After the saccharification process, wort and wort must be separated in a short period of time. The separation process is called wort filtration. Filtration has a great impact on the quality of the brewed wine, but many brewers only know the general operating framework of the filtration. Many of the details of the filtration are unknown, resulting in many problems that should not arise in the brewed wine: if the filtration is not clear, the fatty acid content is much higher than the filtered wort. It will have a negative impact on the foam and flavor of beer. Second, the filtration speed is relatively slow, which will lead to the oxidation of polyphenols but the deepening of wort color, and the problem of poor taste. Third, excessive washing. The harmful substances in wheat husk are dissolved in large quantities, and the washing grains are incomplete, which affects the yield.
To avoid these problems, we will talk about the details of filtering that should be paid attention to. There are now two filtration methods for brewing equipment. One is natural filtration, which is gravity filtration generated by height difference. Another kind of equipment is filtering, that is, using pumping wort filtration, here note that if the manufacturer is installing filtration, be sure to install a balance tank for you. Because if there is no balance tank, the pump directly pumping layer, once the operation is improper or normal layer compaction, it is very likely to filter screen plate bend! Elsewhere, the two filtering methods pay attention to the same points. Note 1: check whether the filter plate paves the pressure, must pump 78 ℃ hot water until the filter plate before entering the mash, the purpose is to remove the air from the pipe and the bottom of the screen, the other is to form a buffer layer of water to prevent wheat mash from smashing directly on the filter screen plate. Block the screen plate. Note 2: during the pumping mash, the blender of the saccharifying pot should keep moving to ensure that the mash is uniform. Note 3: when filtering, the temperature is kept at 76 ℃ ~ 78 ℃, the temperature is low, the viscosity of wort is large, the filtration speed is too slow, and the temperature is too high, which will lead to the starch which may not be saccharified. Note 4: at the beginning of the filtration stage, it is important to avoid filtering too fast, because the filtration is too fast, it will be due to the high suction, so that the layer of the dross is tight. Loss of permeability makes it difficult to filter attention 5: the concentration and volume of head wort are measured directly or indirectly, and then the volume of washing water is calculated. Note 6: when washing waste water, the washing water should drown the lees layer. Try to prevent oxidation. Seven: the total filtration time is less than 3 hours.