The Marlower Brewery proudly describes itself as a “manufactory of brews”. The art of craft brewing and the reliably high quality of its beer specialities are both a claim and a commitment. Thus, for example, the beer is deliberately not filtered. Ensuring constant natural turbidity through the separator alone proved to be a major challenge. Reliable results were finally achieved with the ITM-51 turbidity sensor.
As a small brewery, the Marlower site primarily supplies its own inn and hotel. High demands are placed on the promise of a taste experience that is, among others, expressed through natural turbidity. For this reason, it was all the more important to precisely control the separator in order to achieve consistently high quality for direct filling into kegs.
Despite several experiments, other measurement techniques could not reliably ensure the desired results. Only with the ITM-51 a satisfying solution was found. Using inline analysis, the front-flush turbidity sensor continuously monitors the proportion of undissolved substances at the outlet of the separator using its backscattered light method. The desired degree of turbidity was programmed using an individual learning curve for the installed sensor (visual-manual programming via the sight glass).
Now, as soon as the pre-defined target values are reached, the yeast harvest is carried out automatically, precisely and reproducibly.
The Marlower Brewery has also had positive experience with Anderson-Negele sensors in other application areas. For example, FMQ electromagnetic flowmeters are used in the area between the wort kettle and lauter tun and between the whirlpool and storage tanks for precise quantity measurement. Temperature sensors of type TFP-06 with ESH welded sleeves are used for temperature measurement.