branches > beverage > beer

download article

Extract measurement, single tank version with the Endress + Hauser Promass 83 F

Extract measurement, single tank version with the Endress + Hauser Promass 83 F

What is measured and for what reason:

Fermentation in breweries is monitored by the amount of sugar that is left in the green beer. Traditionally, the brewer takes a sample, one per day and measures it with an aerometer. After reaching a defined point, the main fermentation end, the yeast is harvested and the maturation time starts. The extract, measured in °Plato as original gravity, gives the information about the process progress.

Why is it special:

Fermentation is a biological process. The process needs to kept clean, to be sure that just the culture yeast cell are in the process. Hygienic design is most important.

How can it be solved best:

The Endress + Hauser Promass 83F is designed for use in hygienic environments, and measures with excellent accuracy. Calibrated for the extract measurement it provides constant online information about the status of the process. That offers the opportunity to shorten the time a tank is used, optimize the yeast harvest and bring the process to a more efficient level. The single tank version does not drain any product. There is no connection with other tanks.

For more information: Endress+Hauser GmbH

---

Reply to this article

All fields are required. Your personal information will not be displayed on our website. Hyfoma does not supply machines, but only refers to the companies that do. Most of the suppliers listed supply machines for the food industry, and do not produce food themselves.

Name:		Email:
Function:		Company:
Send this reply to: Choose...HyfomaEndress+Hauser