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Extract measurement in fermentation tanks, multiple tank system Platomass

Extract measurement in fermentation tanks, multiple tank system Platomass

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:

A system referred to as Platomass can be placed in new or existing fermentation cellars. The Platomass is installed into a small stainless steel cabinet including the measurement, which is in this case a Coriolis meter, and the valve technology. Integration in the cellar piping is required. This system is connected to the sample valves of any number of tanks. Sampels are taken and measured one after the other using the Coriolis meter. The Endress + Hauser Promass 83 F has a special calculation chip and a calibration setup to detect the density with utmost accuracy.

Para más información: Endress+Hauser GmbH

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