Quality beer demands quality technology, craft brewers need to understand and afford advances in brewing technology in order to maximise their brewing skills. Technologies used by major breweries all over the world are now affordable for small brewers. These state-of-the-art technologies:
- Wet milling
- De-aeration of strike and sparge water
- Low temperature decoction
- Faster, clearer lautering systems Low Thermal Stress boiling systems
- Advanced stripping of Unwanted Volatiles
- Crash cooling at knockout
- Denk whirlpool rings
- Low shear zero-O2 pumping
- Nitrogen generation
- Cool ship trub separation
- Hydro-dynamic fermentation tanks
- Advanced dry hopping
- Zero O2 canning and bottling lines
It starts with wet milling the malt to speed lautering and reduce tannins in the beer. Low temperature decoction gelatinizes cells other than starch without adding more tannins, releasing unique malt and raw wheat flavours in malt-forward beers.
We know that partial thermal degradation of alpha acids and LPT1 proteins is essential for bitterness and foam. However complete degradation of ~25% of iso-humulones into harshly bitter degradation products is common practice, as is complete degradation of 70% LPT1 foam-positive protein into trub. This is the result of 1970’s outdated Alibaba technology. Low Thermal Stress technology can achieve as low as 7% complete degradation of iso-humulones and only 40% complete degradation of LPT1 protein, goodby astringency, hello foam!
The efficient stripping of Unwanted Volatiles improves flavour and shelf life. That is accomplished by double fan spreaders and Brewmax’s pumped steam calandria. However crash cooling at knockout reduces further post-boil evolution of UVs by up to 75%.
Over 90% of German brewers remove about 60% of Cold Trub in cool ships or flotation tanks, but USA and Australasian brewers remove only about 25% in CCV cones. Brewmax sanitary Cool Ships will remove about 60% of CT in 12 hours. Yeast coated with CT has carry-over of astringent hop products, it re-releases foam-negative free fatty acids into beer over a few hours, and promotes acetaldehyde and SO2 production. Hydro-dynamic fermenters expose about 50% more yeast area to a strong, predictable circular convection. This technology reduces diacetyl and acetaldehyde quickly and speeds complete fermentation. The complete exclusion of O2 from fermented beer is accomplished with Brewmax’s Nitrogen Generator, Hop Bomb advanced dry hopping and Inert Gas Cloud bottling and canning lines.
Brewmax supplies technology that small brewers can afford, technology that gives them an edge.
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