Inspection:
The accessories, valves, gauge, and glycol, O2 supply are normal. If it is OK, prepare to add the material.
Rinsing:
Four steps
(1) Water: Clean the tanks for 15 minutes before adding material. (Three times, every time 5 minutes, also drain the water empty and keep the rotating arm valve smooth).
(2) NaOH: Recirculate with 5% NaOH at 50-80℃ for 20 minutes after draining the water. (When the concentration is lower, we need to supplement it in time). After finishing recirculation, recycle the NaOH. (Notice protection)
(3) Water: Same method as (1)
(4) H2O2: Clean the tanks with 300-400PPm H2O2 for 20 minutes. Same method as (2). Empty the H2O2 and close the valves.
Inoculation:
Before the wort goes into the fermenter tanks, add the yeast first. The volume should be 1% of the wort. (Dry yeast 0.1%)
Oxygenation:
In the wort cooling process, it has to be oxygenated from the heat exchanger oxygenation port without interruption. The volume should be the same as the wort. Before 24 hours, it also needs to be oxygenated 3 times from the material port, every time for 3 minutes, and the tanks pressure should be kept at 0.03Mpa until closing the tanks.
Discharge:
Starting from the second day after adding the material, slowly open the valve to dispose of the condensate solid. Only dispose it when necessary. Once a day after a few days.
Testing the sugar level:
Starting from the second day, test the sugar level before closing the valve. Test it every day.
Pre-ferment
(1) Yeast mud:
For barley beer, keep it at about 9±0.2℃ and 0.03MPa until closing the tanks. About 3-4 days.
For wheat beer, keep it at about 13±0.2℃, and increase it to 18℃ after 24 hours, and 0.03Mpa until closing the tanks. About 2-3 days.
(2) Dry Yeast:
For barley beer, keep it at about 11±0.2℃ and 0.03MPa until closing the tanks. About 3-4 days.
For wheat beer, keep it at about 18±0.2℃, and increase it to 18℃ after 24 hours, and 0.03Mpa until closing the tanks. About 2-3 days.
Close the tanks (Deoxidation)
(1) Barley malt: When the sugar level is about 4.2±0.2, let it naturally rise to about 12℃ and keep it. At the same time, close the tanks and increase the pressure to 0.14Mpa. Keep it for about 4 days.
(2) Wheat beer: When the sugar level is about 4.2±0.2, keep it at 18℃. At the same time, close the tanks and increase the pressure to 0.14Mpa. Keep it for about 4 days.
(3) Inspect diacetyl. After closing the tanks for about 4 days, take a sample and taste it. If there is no obvious diacetyl taste, then you can start cooling the temperature. If there is, you can delay cooling the temperature for about 1-3 days.
(4) If the pressure is lower, you can fill CO2 to 0.14Mpa.
Storing:
When deoxidation is finished, you should cool the temperature to 2℃ within 24 hours and keep it. The pressure should be at 0.14Mpa. Barley malt for 3-5 days. Wheat beer for 13 days. Note: Before reaching 5℃, the cooling speed should be 0.5-0.7℃/h. After reaching 5℃, the cooling speed should be 0.1-0.3℃/h.
Yeast treatment:
When cooled to 2℃, the yeast can be recycled for use. Before using, the first 1 liter should be disposed of. The yeast can’t be used for more than 6 generations. If stored for over 1 week, it should be gradually disposed of.
