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Extract measurement in fermentation tanks, single tank system Promass

Extract measurement in fermentation tanks, single tank system Promass

What is measured and for what reason:

The most important indicator of how the fermentation is running is to measure the extract, the amount of sugar that is left in the tank. The yeast cell eats up nearly all the sugar during the fermentation. The brewer wants to know when this is done, to start the next process steps. Having this measurement automated gives the chance to safe time from the manual measurement, from shorter tank occupation, optimized cooling and perfect timing for yeast harvest.

Why is it special:

Fermentation is a process with living organisms. The calculation of the right sugar content after having measured the density is very complex.

The environment is cold, there may be condensate and the instrument needs to be cleaned within the standard CIP cycle.

How can it be solved best:

The Promass 83 F has a special calculation chip and a calibration setup to detect the density very accurate. It is an inline process meter that can withstand rough circumstances. The single tank system needs one meter per tank and gives an inline signal, all the time.

For more information: Endress+Hauser GmbH

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