Fig. 5: Transfer pumping system according to the GEA Brewery System [16]
a Schematic: 1 CCT cone, 2 Jet mixer 5. Possibilities for continuous production CCTs equipped with Poseidon can also be switched to create a vessel cascade if needed. In principle this can be operated continuously, subject to the prerequisite that the container sizes are adapted to the different process durations of the individual process steps. The advantages and disadvantages of continuous beer production will be presented in a separate article. 6. Outlook and objectives The installation of CCTs without individual heat insulation but with an insulated enclosure and, where applicable, segmentation into several sections with the same temperature can make a contribution to lowering investment and operating costs. Using central heat exchangers with direct evaporation for cooling to the storage temperature after fermentation/maturation helps reduce the specific energy costs and permits the amount of refrigerants for a plant to be minimized. The use of CCTs with an external cooling circuit helps reduce costs, shorten the process time, and reliably and consistently obtain the desired beer quality. Direct yeast dosing from a yeast crop CCT simplifies yeast management, but also requires the cell concentration to be determined exactly. Aerobic treatment of the yeast crop before pitching and limited supplementary wort aeration of high gravity worts help improve
the vitality and quality of the yeast and beer. Residual beer extraction can be integrated in this stage when separators are used for preclarification of the unfiltered beer. Membrane separation methods are suitable for residual beer extraction from sediment yeast and surplus yeast, in addition to the use of separators and/or the decanter. Residual beer can be dosed into the hot wort with no technological risk under given conditions. The uncompromising exclusion of oxygen after pitching is an important prerequisite for quality assurance. When investments, expansions, or plant modernization are being considered, the potential identified here should be taken into account and possibly realized. Bibliography [1] The ‘Meurastream’ System, in: The Meura Journal, Special issue drinktec 2017, page 4. [2] 5th Meurabrew for SABMiller Columbia; wort production 240 hl/h (same as [1], page 8). [3] Michel, R.: Dekanter-Einsatz im Sudhaus – Herausforderung und Potential für die Zukunft. Presentation at the spring conference of VLB Berlin, Dresden 2015.
[4] Ziller, K.: Schnell, kompakt und effizient – Apparativer Aufbau und Funktion der neuartigen Läutertechnik Nessie von ZiemannHolvrieka; presentation at the spring conference of VLB Berlin, Munich 2017. [5] The energy consumption for the two wort cooling variations is not equivalent. It must be investigated on a case-by-case basis. Also see ‘Fachrechnen für Mälzerei und Brauereitechnologen,’ section 7.10; VLB Berlin publishing company, 2015. [6] Liebl, K.: Strategische Erfolgspositionen für Brauereitechnologen, presentation at the spring conference of VLB Berlin, Eindhoven, 2010. [7] Liebl, K. et al.: Membranfiltration in der Oettinger Brauerei, Brauwelt 155 (2015) 45, pages 1336–1339. [8] Frahm, Chr., Herberg, W.-D., and C. Waubke: Abfallfreie Bierfiltration mit Keramik-Membranen; publication of GEA Mechanical Equipment/ GEA Westfalia Separator Group GmbH. [9] Annemüller/Manger: Klärung und Stabilisierung des Bieres; Berlin: VLB Berlin publishing company, 2011. [10] Zacharias, J., Schneid, R., and R. Scholz: Bierfiltration mit Viskosefasern – Verfahren für kompressible Filterhilfsmittel; Brauwelt 157 (2017) 35, pages 1012–1015. [11] Hippmann, S., Esslinger, H. M., and M. Bertau: Kieselgurfreie Anschwemmfiltration mit Alginit; Brauwelt 157 (2017), 37–38, pages 1114–1117. [12] Crosspure® – Die Lösung für kieselgurfreie Filtration und Stabilisierung; brochure from BASF Ludwigsburg (D). [13] Annemüller/Manger: Gärung und Reifung des Bieres; 2nd edition, Berlin: VLB Berlin publishing company, 2013. [14] Manger, H.-J.: Technische Mög lichkeiten zur sauerstoffarmen Arbeitsweise bei der Bierherstellung, Brauwelt 137 (1997) 18, pages 696–701. [15] Gattermeyer, P.: Steinecker Poseidon – Dynamische Fermentation; presentation at the VLB October conference, 2017. [16] Eco-FermTM – Potenziale zur Beschleunigung der Gärung und Reifung; Infoschrift GEA Brewery Systems (9/2010) and presentation by R. Michel at the VLB Berlin October conference, 2012.
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