Beer equipment manufacturerstalk to you about why the price of beer equipment varies greatly
When buying beer equipment, everyone is wondering why the price of beer equipment that looks similar in appearance varies greatly.?Small beer equipment manufacturerswill reveal the secret for you:

1. Different materials. The inner tank of craft beer equipment is made of stainless steel, but there are different models of stainless steel. If 21 stainless steel of relatively poor quality is used, the cost can be relatively saved. However, such a stainless steel inner tank is prone to rust and is too thin. Beer produces a lot of gas during fermentation, and the inner material is too thin to withstand low pressure, which is easy to leak, which affects the quality of the wine.

2. High energy consumption. The insulation layer is made of rock wool or other materials, the compressor power is low, and the pipeline design is unreasonable, so the power consumption in the later period can also be imagined.

3. The quality of pipe fittings, valves and Z fittings is poor. There are some low-priced valve and instrument accessories on the market, but the quality is also poor, and they are easy to rust and damage after long-term use. Leading to winemaking X fruit is not ideal.

Beer equipment manufacturers remind: When buying beer equipment, do not be confused by the D price, 1 point price 1 point goods is also applicable to beer equipment.

It is compiled and edited by the editor of small beer equipment manufacturers for reference. For more details, please log in to the official website. For detailed consultation on the website, we look forward to your call.

1. Malt that is poorly dissolved, β-glucan is not fully decomposed, and the content is high. The wort produced by saccharification increases the viscosity of the wort due to the high content of β-glucan, which affects the filtration of the wort. . If the malt is poorly dissolved, you can add β-glucanase during saccharification. Its best working temperature is generally between 6°C and 7°C. When the li is at 6°C, the dissolved β-glucan will enter In one step of degradation, the final decomposition products of z are low molecular β-glucan and cellobiose. Brewed beer equipment

2. The content of β-glucan may increase when malt with uneven 1 is used.

3. Use low temperature for a long time to carry out the process of protein resting. Although there is the decomposition of β-glucan and the accumulation of low molecular base acids, the excessive degradation of soluble X protein due to long time is not conducive to beer foam; As the temperature rises, the leaching process is carried out at 35℃. Due to the decomposition of β-glucanase into β-glucan dextrin and some low-molecular substances, the viscosity of the mash will decrease, as the temperature is at 45℃ -5℃, the activity of β-glucanase gradually weakens, when the temperature rises to 7℃, β-glucanase is basically inactivated, and β-glucan continues to be released at this time, resulting in β-glucan The content is on the rise.

4. When pulverizing, fine pulverization can make the hard part of the top of the malt fully decompose during the resting process and dissolve more β-glucan.

5. Excessive β-glucan produced by saccharification can combine with multiple compounds, proteins, etc. to make the later beer appear "frozen turbid", which is not conducive to the non-biological stability of beer.

6. The presence of an appropriate amount of β-glucan is the main component of the beer body and foam X energy. In the saccharified mash, if the particles, the particle shape remains unchanged, if there is an external force, such as a pump or agitator When the rotation speed of the blade is much higher than the liquid rotation speed, the particle shape will change and breakage occurs. It is at the edge of the impeller vortex, the bend of the pipe, the rough surface of the pipe and the outlet of the pump. Called "shear force", the shear force between the molecules diffuses the irregular β-glucan molecules in the mash, connects them together, and forms β-glucan spirochetes through the bond, which leads to wheat Difficulties in filtering juice and beer.

7. If the malt fragility value chao is over 8 or the viscosity of the wort made by saccharification is between 1.51mpa.s and 1.63mpa.s, it means that β-glucan is well decomposed.

8. A lower pH value can promote the decomposition of protein and increase the content of free radical acids, so that β-glucan can be decomposed better, which is beneficial to the filtration of wort.

9. High-concentration wort is easy to have high β-glucan and difficult to filter.