A lot should be considered when you start your brew house like craft brew tech , brew houses cost and price,find a location for brewhouse, license and regulation of a brewery. This article column is specially to answer some common question during brewing.
What are the common soaking methods? What are their advantages and disadvantages?
There are three common methods in malt production, and their advantages and disadvantages are introduced as follows.
(1) Soaking and breaking water method (air rest method) soaking and breaking water method, also known as soaking and breaking water method, is alternate between soaking and breaking water, and in the process of soaking and breaking, regular ventilation and oxygen supply, make barley intermittently absorb water and oxygen, to meet the requirements of soaking degree. The common operation methods are immersion two break six, immersion two break four, immersion three break three, immersion three break six, immersion four break four and so on. The advantage of soaking method is strong adaptability, which can adapt to the needs of different characters of barley and different climate by adjusting the soaking time, and can control the soaking degree more stably; the disadvantage is that it consumes more energy and water, and the operation is cumbersome.
(2) spray wheat dip method, also called spray method, is to spray water and add water to maintain the moisture on the surface of wheat grain during the long time of air remission. It also takes away the heat in the wheat layer and accumulates CO2 in the wheat layer. It regularly aerates and supplies oxygen during the spraying process, so as to keep the moisture and oxygen on the surface of the wheat grain. The advantages of this method are that it can significantly shorten the soaking time of wheat and has higher germination rate, low water consumption, simple operation and strong adaptability; the disadvantages are that the ventilation intensity is high, and it is better to be equipped with CO2 extraction device.
(3) The method of heavy leaching is carried out in the germination box. After soaking barley for 24 ~ 28h, the degree of soaking reached 38%. At this time, soaking barley stopped and germination began After 48 hours or so, all the grains germinated, they were immediately soaked with high temperature (40 ℃) water to kill the embryo and make the soaking degree meet the requirements. This method has the advantages of high final steeping degree and good dissolution, but it has the disadvantages of adding supporting facilities and cumbersome operation.
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