Pipes in Beer Brewing

The Core Role of Pipelines in Beer Production

Beer brewing is an industry with diverse equipment, and pipelines are an essential component of the production process. Pipes maintain the interconnectivity between brewing equipment, and their importance to beer production is like blood vessels in the human body. Pipeline systems not only transport raw materials and finished products but also directly impact product quality and production efficiency.

Main Piping Types and Their Characteristics

1. Glycol Piping System

• Function: As part of a glycol chiller, it transports cold glycol water.

• Application: Typically located between glycol water containers and fermenters/fermenters, chillers, and glycol water storage tanks.

• Importance: A key consideration for glycol chillers and glycol conditioning equipment.

2. Comparison of Commonly Used Brewery Piping Materials

• Copper Pipe
  

Pros: Superior strength, durability, and appearance to other piping options; provides uniform heat transfer and is easy to clean.

Disadvantages: More susceptible to corrosion and leaks; costs more than other types of pipe.

Heat Exchange Rate: Has the highest heat exchange rate, cooling wort faster than stainless steel.

• Stainless Steel Pipe

Pros: Versatile and can be used in any part of the brewery; Easier to clean, using oxygenated cleaners; Resists dents, scratches, and corrosion.

Applications: A wide variety of equipment, including pipes and storage tanks.

• Black Pipe

Features: A cost-effective option for moving water in and out of the brewery.

Advantages: Cost-effective and readily available.

• Galvanized Pipe

Features: Steel pipe coated with zinc to help resist corrosion.

Precautions: Zinc can react with water movement and clog pipes, leading to bursts; ensure they are not exposed to oxygen and are part of a closed system.

• PVC Pipe

Pros: The least expensive piping option.

Limitations: Used for cooling processes but can react with various chemicals; not resistant to high temperatures.

Suitability: More suitable for small breweries that don't require a lot of heat.

Piping Material Selection Guide

Stainless Steel Glycol Pipe

• Pros: Long service life, sanitary, and rust-resistant.

• Disadvantages: Strict space requirements must be identical to the plan, and any changes require local welding.

PPR Glycol Pipe

• Pros: Easy to interface with equipment.

• Disadvantages: Adapters between PPR pipes are not rust-resistant and should be covered to prevent contact with water or other liquids.

PPR + PEX Hybrid Pipe

• Pros: Suitable for small sites; PEX pipe is flexible and can be bent within a limited area.

• Disadvantages: Not suitable for systems larger than 1500L.

Pipeline Design and Technical Parameters

Pipe Diameter Selection Principles

• Calculation Basis: Consider factors such as the characteristics of the conveying medium, flow rate, flow velocity, fluctuations during production, resistance loss, and the standard diameter range of the pipe.

• Flow Velocity Influence: Under certain conveying volume conditions, flow velocity determines pipe diameter. Higher flow rates allow for smaller pipe diameters, but this results in greater resistance loss and higher energy consumption.

Recommended Flow Rates for Different Media

• Wort Transfer: Generally less than 1.5 m/s (higher flow rates may cause glucan gel formation)

• Lauter Tank Feed: Less than 1.0 m/s (higher flow rates may cause malt components to separate)

• Cleaning and Sterilization: Cleaning and sterilization flow rates should exceed 1.5 m/s.

• Other Common Flow Rates:

           Hot and Cold Water: 1.5-2.5 m/s

           Sake: 2 m/s

          Compressed Air/CO2: 8-15 m/s

          Chilled Water: 0.6-1 m/s

Pipe Smoothness and Thickness

• Inner wall smoothness: This affects cleaning and sterilization effectiveness. In the food industry, Ra should be controlled to <1μm.

• Pipe wall strength: This depends on the wall thickness. The greater the internal pressure, the thicker the wall.

Piping Layout and Installation Specifications

Design Considerations

• Impact workshop cleanliness and aesthetics, as well as process operations.

• Inadequate design can lead to bacterial or bacteriophage contamination.

• Prioritize production needs and process requirements, and facilitate installation, maintenance, and operational management.

Layout Principles

• Connecting pipes should be as short as possible, with as few valves as possible.

• Avoid swaying in the horizontal plane, bending and twisting in the vertical plane, and other unreasonable layouts.

• When arranging in layers:

           Upper layer: Large-diameter pipes, heat transfer pipes, gas pipes, insulated pipes, and non-corrosive pipes.

           Lower layer: Small-diameter pipes, liquid pipes, non-insulated pipes, cold medium pipes, and corrosive medium pipes.

• When branching pipes: Gas pipes should exit from the top, and liquid pipes from the bottom.

Installation Specifications

• Solution for blocked pipes: Connect the water or compressed air pipe before the valve, changing the pipe diameter or reducing elbows.

• Pipes should be placed away from motor switch panels.

• Connection Methods: Threaded connections are available for water pipes and drainage pipes. Welding and flange connections are preferred for other pipes.

• Pipe rack elevation: Do not obstruct vehicle or pedestrian traffic.

            Height from bottom to road surface: ≥ 4.5m

            Sidewalk: ≥ 2.2m

            Minimum clear height of workshop secondary aisles: 2m

            Clearance height of tunnels under pipe corridors: ≥ 3.2m (≥ 4m when pumps are installed)