After the beer completes the primary fermentation process, we need to transfer the draft beer to aseptic storage tanks for the secondary fermentation process. Transfer takes 1-3 days. The ideal method of transfer is to remove the air from the tank with water, then remove the water along with the carbon dioxide to avoid exposure of the beer to oxygen.

(1) We heat the HLT in advance at night or early morning to prepare hot water. (2) We transfer the calculated (according to the recipe) hot water (eg around 35°C) from the HLT to the MLT (the temperature can be adjusted/mixed by adding a water mixing device).

In breweries, pipes are complex components that require thorough cleaning. We have to make full use of mechanics to improve the cleaning effect, because the flow conditions have a great influence. If the flow rate is too slow, the liquid tends to stratify, and then the flow rate starts to slow down from the center to the edges. In this case, it is difficult to remove the dirt. Therefore, when cleaning the pipeline, it is necessary to ensure high speed to generate vortex.

1. Thickness of wortThe hotter the temperature, the less consistent the wort and the faster the pulp emerges. 12 parts of Prato wort took 20% longer to gel than 15 parts of Prato wort.2. Grain bed resistanceThe grain bed resistance is the amount of resistance to all wort drainage.