“When you hook your hose up for every transfer, you know you’ll have a live pH reading, and it can tell you a lot of what’s going on in your brewing process.” CIP processĬaustic / acid has to have a certain strength in order for it to be effective, so if you install a conductivity probe in your tanks, batch to batch, you can make sure you’re making the exact conductivity you need to get a proper cleaning. “While it sounds like it might be a solution just for the for the big guys, in small breweries, I really like to encourage folks that if you’ve got a transfer pump that you use, build a little pipe spool with a pH probe - make sure you protect it, so it doesn’t get whacked around too much - and put it at the inlet or outlet of your pump,” he says. This will tell you something is wrong before the mistake gets too far down the line to correct. So, say your mash is typically in the 5.3 range, and all of a sudden you have a mash transfer into the fermenter that’s at 4.9 or a 5. Juengel worked for a big brewing company for quite a while, and he says they had pH probes in all of their transfer lines as a fail-safe to avoid pH drift. They’re cheap.” Process control and microbiological monitoring “As a sour beer fan, I highly encourage you, for the for the love of my ulcers, please buy a pH probe. Whether you’re doing kettle souring or a lactic fermentation or adding lactic acid, in-line pH testing will allow you to keep control. Use of an inline pH probe allows you to control that process.” “You know darn well that’s not the intention of the brewer and that something in their process got out of whack. “I think those of us who drink sour beer on occasion get our hopes set high that we’re gonna have this fantastic sour beer from this great brewery, and you take a swig and it’s automatically burning holes in our stomach,” Juengel says (as we nod our heads). Here are some practical applications Juengel said to consider on the webinar: “It eliminates the labor of doing the lab analysis or having your brewer run out with a pH strip to measure it every brew, and it gives you the ability to capture the data and do some analytics with it,” Juengel says.Ĭommon inline uses are process monitoring, control of dosing systems and determination of the interface between two liquids. If you’re doing this analysis in the laboratory, you’ll have take into account temperature corrections and other factors. Why inline? For both, inline instrument allows you to see these levels in real-time and discover trends. The Hamilton Company has been manufacturing precision measurement devices for over 60 years, and its partnership with Gusmer dates back to 2014. The Gusmer webinar explained the benefits of in-line instrumentation while also hyping the virtues of Hamilton sensors (Gusmer is the sole distributor for Hamilton sensors and products in North America and Canada). pH is a measure of how acidic or basic an aqueous solution is on a 0 to 14 scale. That property makes it a fantastic way to detect interfaces between two disparate aqueous solutions. And all of that definitely has impacts on the bottom line, whether it’s raw material costs or capacity or beer loss.”īasics: Conductivity the measurement of the ions in a solution. They affect chill haze and your CO2 saturation. They drive how quickly and how thoroughly your fermentations will occur as well as what esters and other compounds are formed during fermentation. “They have a big role to play in hop chemistry. “The salts and minerals that are in the brewing water have a massive effect on how the enzymes work in your mashing chemistry,” says Justin Juengel, technical sales rep with Gusmer, during a webinar last week. One reason is how many areas these inline sensors can be utilized. When it comes to improving your quality control processes, or just the overall awesomeness of your final product, inline instrumentation that measures and reports on your pH and conductivity levels often provides the best bang for your buck.
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