Turbidity measurement in the brewhouse

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Application Detail

Brauhaus Saalfeld uses Anderson-Negele turbidity measurers to monitor turbidity in the lauter tun.

The first and decisive step in purifying the wort takes place during lautering in the brewhouse. Too high solid concentrations, which can be caused by excessive husk ratios for example, can lead to fermentation problems and therefore to a reduction in the beer quality.

The inline turbidity measure has now become a widely used and recognised process for the automated monitoring of the solids concentration. However, in many places this process is still controlled by time and quantity, or even by visual inspection using an inspection glass. The B├╝rgerliche Brauhaus Saalfeld successfully uses the Anderson-Negele turbidity meter for control and monitoring during the purifying process.

The process

The mash is pumped into the lauter tun following mashing in order to separate the beer wort from the malt and spent grain solids. A filter cake forms by settling of the spent grain after a sufficient rest time in the lauter tun and the wort can be removed through the perforated false bottom. The draining of the wort changes the effective cross-section of the capillaries and therefore the porosity of the filter layer. The spent grain cake is sliced by an adjustable raking device at the correct time in order to ensure consistent drainage.As the first wort initially has a higher proportion of solids it is initially fed back into the lauter tun through a control valve in order to pass through the filter once again. The wort is only forwarded to the wort kettle once it is sufficiently clear. This inspection is extremely important as the withdrawal of an excessive proportion of husk can lead to fermentation problems and therefore to a reduction in quality.