Wort filtration should pay attention to

Saccharification process is done, must be in the shortest possible time to extract and wheat bad separation, separation process called wort filtration, filtration to brew a wine of good or bad influence is very big, but many traders make the winemakers, only know filtering operation framework, probably for a lot of the details of the filter all don't know, cause beer wine one: many issues should not be problems if the filter is not clear, the fatty acid content is much higher than wort filtration, will bring the foam and flavor of beer bad problem two: the influence of filtering speed is slow, but will lead to the oxidation of polyphenols extract color deepened, taste question three: wash bad excessive, wheat skin harmful substances in a large number of dissolution, incomplete, wash bad influence production to avoid these problems, we will talk about filter which should pay attention to details! Making equipment filter now there are two kinds of methods, one is natural filtering, is produced using the height difference of gravity filter; Another device is the suction filter, it is using pumped wort filtration, note if the factory give you installed here is that the suction filter, install balance tank must be pegged to the manufacturer to give you ( Some dishonest manufacturers or don't know the manufacturer, not to install) Because if there is no balance tank, pump smoke bad layer directly, once the improper operation or normal bad layer compaction, are likely to get my filter sieve plate bending! Any other place two filtering methods pay attention to the point. Attention to point a: check whether the filter plate is paving compaction, into a mash before, be sure to pump into the 78 ℃ hot water until the filter plate, the purpose it is out of the air tube and the bottom of the screen, the second is the buffer layer to form water, prevent wheat mash directly on the filter sieve plate, the sieve plate blocks. Note 2: during pump mash, mash tun of blender to constant motion in order to make sure to get uniform mash. Pay attention to point three: filter to keep the temperature at 76 ℃ ~ 78 ℃, low temperature, wort viscosity, filtration speed too slow, the temperature is too high, can cause may not be complete cannot continue saccharification of the starch saccharification. Pay attention to four points: start filtering stage, must avoid filtering too fast, because began to filter too fast, will, because of the large suction make worse layer pressure, loss of permeability and difficult to filter attention point 5: head of wort concentration and volume measured directly or indirectly, and then calculate wash the worse the volume of water note 6: your bad, bad washing water should be submerged worse layer, as far as possible to prevent oxidation attention point 7: always within 3 h of filtering time