How to Automate a Microbrewery

As we all know, brewing is a very interesting thing, but it is also a tedious labor process. Because of the limited manpower and a large number of parameters and ranges that need to be controlled, large breweries have chosen an automated design model.

Need to introduce automation technology for microbrewery? The answer is yes. Because of the reasonable introduction of automation, while ensuring the brewing pleasure of the brewer, it will liberate the brewers a lot of time and energy to learn and promote, is it better to study new tastes?

According to statistics, the equipment capacity of micro-brewery that has not been fully introduced into automation is generally 3HL-15HL, accounting for 83% of the total. Many owners think that automation will be a big investment.
In fact, the automation of micro-brewery is very different from that of large-scale breweries. It does not require a lot of investment, because only the necessary automated processes are designed automatically, not all. For example, the pump is automatically controlled to transfer the wort so that the brewer acts as a process control leader rather than a process executor. For the automation of brewhouse, it depends on PLC (Programmable Logic Controller) and HMI (Human Machine Interface).

Focusing on the design and optimization of micro-brewery for 15 years, YoLong has communicated with thousands of brewers around the world, learning from each other, summarizing and designing control modes and methods suitable for micro-brewers, as follows. The models we generally choose are-

Model One

SIEMENS—PLC (SIMATIC S7-1200 or ET200SP ) + touch screen model (select Simatic Basic Panel or Simatic Comfort Panel based on customer requirements)

SIMATIC S7-1200

ET200SP

Model Two

ALLEN-BRADLEY —–PLC (ControlLogix Series) + touch screen, configure series and matching HMI based on control points and customer post-expansion requirements.

There are eight parts in the automation control.

1. Automatic control of water mixing station

The automatic control of the water mixing station is used to control the cold water and hot water mixing before mashing.

Timing, quantitative, and constant temperature control can be realized.

For example, we want to inject 550L of 65℃water into the mashing tun at 9:35 am on June 20, it can be realized by this control system.

The principle is to install the Burkert PID regulating valve on the hot water pipe, install the temperature sensor and E+H flow meter on the water mixing chamber outlet pipe. its actuator is a pneumatic butterfly valve.

The process flow chart of the automatic control of the water mixing station is shown on the right and the working principle shown in the picture below.

2. Automatic temperature control

Temperature automatic control is relatively easy to implement, the temperature is detected by the IFM temperature sensor, and the temperature signal is converted to 4~20mA analog signal sent to the PLC. When the PLC analyzes and reaches the set temperature, the switching signal of I/O is given to the relay of the actuator to control the switching of the actuator (valve or heating tube).

There are two kinds of temperature sensors commonly used at present,

  • One is with the transmitter, the role of the transmitter is to regulate the resistance change into current or voltage signal output to PLC, commonly used The signal is 0-10V, 0-20mA, 4-20mA)
  • The other is without transmitter, and the resistance value of the sensor with temperature Change and change, PLC collects resistance value, after conversion, correspondingly displays different temperature values

2.1 Temperature control in the brewhouse

Most brewers want to achieve segmented leaching brewing, but for small equipment, mashing and lauter are mostly integrated, and electric heating tubes cannot be installed due to the presence of rake knife. Therefore, if segmental brewing is achieved, steam heating is the most common method.

Our usual selection is temperature sensor combined with steam solenoid valve to achieve the purposes of control.
After the temperature sensor feeds back the signal to the PLC, then the PLC controls the opening and closing of the steam solenoid valve, directly realizes the control of the heating, thereby indirectly automatically controlling the temperature parameter.

The temperature sensor and steam solenoid valve are usually selected as follows

Temperature sensor

  • IFM_ TD2841 (with transmitter, output 4-20mA signal)
  • IFM_TM4361 (without transmitter)

Steam solenoid valve

  • Burkert_0355

For more information about Burkert, please click the link below

https://www.burkert.com.cn/cn/products/dian-ci-fa

The temperature control of boiling is relatively simple, and the boiling time can be set. Here we have configured anti-overflow protection for unsupervised (detailed in the sixth-security location).

The picture below shows the parameter display status of the brewing process control panel.

2.2Temperature control in the fermentation

Segmented fermentation can accommodate more types of beer. The brewer can set the length of each fermentation period and the corresponding temperature according to his own ideas.

The automatic control system can realize the precise control of the temperature of each stage. The principle of control is similar to brewing stage, and the temperature sensor is used to feedback the signal to the PLC, then the PLC will control the opening and closing of the ice water solenoid valve, so it can achieve the control of the temperature inside the fermenters.

After sealed fermenters, there is no need for the brewer to monitor the site because the temperature control is all done by the control system. At the same time, brewers have more time to study brewing processes and formulations.

The temperature sensor and ice water solenoid valve are usually selected as follows

Temperature sensor:

  • IFM-8004

Ice water solenoid valve:

  • Burkert-5281

For more information about Burkert, please click the link below

https://www.burkert.com.cn/cn/products/dian-ci-fa

The picture below shows the parameter display status of the segmented fermentation process control panel.

3. Material transfer

For microbrewery, the transfer of fluids allows one-button transfer without the need to manually open the valve, which also avoids the loss of beer caused by manually open operation errors.
This part is mainly controlled by the PLC that is compiled with the program to directly control the actuator to achieve the control action(starting butterfly valve)

For pneumatic butterfly valves, we generally choose the model:

  • LYSF–IDQX-7
  • Alfa-Laval-LKB ISO CL

The picture of the touch screen display panel is shown below-


The start butterfly valve can also be an emergency manual switch, and the touch screen has a second prompt to open the valve and a manual indication after manually opening the valve. The operation prompt is as shown below.

4. Level Control

The liquid level sensor is installed on the corresponding tank body to communicate with the PLC to realize liquid level self-control. The general device is on a hot water tank. (The amount of water in the mashing tun can be automatically controlled by the flow meter of the water mixing station.)

The functions that can be achieved are:

  • The liquid level is displayed (displayed on the HMI panel or mobile phone)
  • Liquid level automatic control: automatic water supply to the required volume of liquids to set the upper and lower water levels.
  • Anti-overflow (When the liquid level reaches the specified position, the actuator will be automatically controlled to close the inlet to prevent overflow.)
  • Anti-low level (prevent the pump from idling to protect the pump)

Liquid level sensor, radar type and pressure type. It is not recommended to use radar type liquid level sensor. It has great requirements on liquid state. After testing, generally, IFM pressure sensor is selected.

For the liquid level sensor, we generally choose the model:

The liquid level is displayed(in the tank)

  • 2270-P-1N-4 (+GF+)

Anti-overflow

  • LMT 105

Anti-low level

  • LMT 121

5. Time control

Another advantage of PLC is the precise control of time, which can be easily achieved by performing an operation at a certain time. For example, before brewing, store the water in the hot water tank at a set temperature and control the process of the staged fermentation.

6. Security protection

When we designing equipment and procedures, consideration should be given to the safety of the brewer, the safety of the equipment and the quality control of the beer.

What we often do is:

  1. The idling protection of the pump, realized by installing IFM flow monitor SI6800 through the pump inlet pipe.
  2. Boiled tun anti-overflow, realized by electronic liquid level sensor LMT121.
  3. Emergency stop, in the event of an emergency, or when the brewer thinks that it must stop as quickly as possible, a quick one-click stop is achieved through a very eye-catching button.

7. Monitoring

With the site manager installed on your phone, we can achieve no need for on-site monitoring during the fermentation process, but we can use the mobile phone to remotely monitor and understand the progress of fermentation in real-time.
In this case, the brewer’s time is greatly liberated. When you are out, you can open your mobile phone and check the real-time situation of your fermenters.

8. Historical data query

we can query past history for data saving and analysis.


Brewers can analyze previously brewed data, which is very helpful in improving brewing levels and beer flavor development.

History of Beer

Beer is something that has become a staple in many parts of the world.

A widely consumed beverage, it makes up an important sector of the world’s economy, along with other alcoholic beverages.

 

As much as the world loves beer, not many know about its history.

Many people are almost clueless about the history of this interesting drink, even if they happen to be big fans of it and chug it down every day.

When it comes to the actual history of beer, it certainly has an interesting history. And this is a story that goes back hundreds and possibly thousands of years old.

The Earliest Records

Coming to the actual story of beer, one could say that a rough understanding of alcohol is a good start.

Nobody knows the true origins of alcohol, but it is clear that someone a long time ago figured out that alcohol had ‘pleasurable’ characteristics. The earliest records go back to places like Mesopotamia and Ancient Egypt. This would take the date back as far away as 5000 BC.

Then again, the dating may go back much further than that. One of the earliest evidences of beer goes back to the residues of beer found in the Raqefet Cave in the Carmel Mountains in Haifa, Israel. It was here that archeologists found residues of beer that go back as far as 13,000 years.

Likewise, once can also find references to alcohol in the Bible, where it is praised for its ‘mirth’ giving properties.

It wasn’t long before people started to tinker with the basic ingredients and ended up with the many varieties of beer that can found today.

 

The Foundation of Modern Beer

Ancient history aside, the beer that we know of today, are largely derived from the recipes that were perfected in medieval Europe. A drink common in the middle ages, it was consumed widely by people throughout northern and eastern Europe.

While the recipe of beer widely varied, its foundation was largely the same in terms of its cereal base. Given that grapes were rather rare across Europe, using cereals like barley, oats or wheat was more of a necessity rather than choice.

It was soon discovered that the use of hops was a great way to preserve beer and enhance the flavor. One clear mention of this can be found in the writings of Carolingian Abbot Adalard of Corbie, in 822, who wrote about the use of hops in beer.

As the foundation of the beer recipe was standardized, people started to tinker with the flavorings, whether it is adding fruits, vegetables, herbs, spices, flowers and so on. Some of the recipes died out, while others became immensely popular.

 

The ‘Globalization’ of Beer

The rise of the industrial revolution led to widespread changes in the way beer was manufactured. Before this transformative era, beer and other alcoholic drinks were largely prepared at home or small businesses. The application of industrial principles made its production possible at a scale never before seen in history.

And with the industrial age began the era of colonization, where large parts of the world came under the direct or indirect influence of European countries. And with the colonial influence, came the colonist’s way of life, such as dressing, language, modern governance, food habits, social customs and even beer. Colonialism is what made beer a global drink, given how it allowed for this drink to spread far and wide.

It should however be added that beer and other alcoholic drinks were widely prepared throughout the world, and is not something ‘exclusive’ to Europeans; for example, Indians love a local brand of alcoholic drink called the ‘Tadi’. The same goes for other cultures as well. If anything, one could say that the recipe of local alcoholic drinks eventually ended up being adopted into the recipes of local beer varieties, making them something of a specialty unto itself.

In addition to this, the modern media has certainly played a major role in the growth of beer consumption. Whether in movies or lifestyle magazines, the taste of beer and other such drinks have been greatly hailed as something of a hallmark of fine living, prompting greater adoption of beer and other beverages.

 

 

Last but not the least, it should be added that there is a lot more to the history of beer, than what is mentioned above.

It would certainly take up an entire book, if one were to really look into the story of beer, and how it became what it is today.

But do look into this subject, for you will be surprised at what you come across in your quest for knowledge.

How To Load-Unload The Microbrewery Equipment And The Attentions

1. Why should the microbrewery equipment be packed, loaded, unloaded in the right way

With the development with the craft beer, more and more people are looking for the microbrewery equipment and build their own brewery. Most of them are brewers or beer lovers, and have enough knowledge on how to use their brewery equipment to brew the craft beers, but maybe they don’t know well on how to load, unload their microbrewery equipment in the right way, especially for the situation that they purchase their brewing tanks from the abroad. So some damages or scratches may happen in the loading or unloading process. Following we will talk about on how to load the brewery equipment in the containers and unload from them for the different situations, as well as some important attentions.

2. How to load the brewing equipment in the different shipping containers

(1) LCL ( Less Container Load )

 What is LCL
It refers to brewing equipment packed with small amount less than a full container. This kind of goods is usually taken by the carrier separately and centralized at the container freight station or inland station. Two or more tickets of goods are assembled into one container, and then the same goods are delivered separately at the container freight station or inland station at the destination.

 Advantage and Disadvantage
The advantage is that we could save much shipping fee in this way. The disadvantage is that the shipping time is unstable. If the shipping company does not receive enough cargo for one container or any package, the shipping time will be delayed. In addition, in order to avoid the damages or scratches of the tanks in the long shipping, the tanks need to be packed by the plywood, which will lead to the increase in costs.

 How to pack the brewing tanks
A thin film will be covered in the tank surface, the tanks could be supported by the U-steels with wheels at the bottom for moving conveniently, and then it will be loaded in the plywood case for the protection.

(2) 20GP ( 20 Feet General Purpose )

It is the general container for the shipping, internal dimensions is 5950 x 2340 x 2370 mm. The inner space is very small compared with the general 40 feet containers, so it is often used for the microbrewery upgrading or expanding.

For the small fermenter tanks or bright beer tanks, such as 500L or smaller sizes, theycould stand in the 20GP containers with the ropes and feet bolts fixed, so we could save much space in the containers, and also save the shipping fee for the customers.

For the larger fermenter tanks or bright beer tanks, such as 10hL or bigger sizes, they could lie down in the 20GP containers with the U-steel supported, it’s very conveniently to move the tanks because of the bottom wheels assembled in the support frames.

(3) 40GP ( 40 Feet General Purpose ) & 40HC ( 40 Feet High Cube )

They are the most general containers for the shipping of the brewing equipment, the internal dimensions of the 40GP is 11950 x 2340 x 2370 mm, 40HC container is 11950 x 2340 x 2680mm. The inner space is very big compared with the general 20 feet containers, so it can be not only used for the microbrewery upgrading or expanding, but also for the turn key brewery built projects. And also, the 40HC containers have a bigger internal space than the 40GP containers, but both have a very similar shipping cost, so the former (40HC) is more popular in the shipping of the microbrewery equipment.

(4) 40OT ( 40 Feet Open Top ) & 40FR ( 40 Feet Flat Rack )

They are the special containers for the shipping of the brewing equipment and their prices are more higher than the general containers. So they are not common in the shipping of the brewery equipment, only used for the very larger tanks or turn key brewery built projects.

The internal dimensions of the 40OT is 12034 x 2352 x 2330 mm. Open-top containers can hold the brewing tanks whose height exceeds the maximum of containers, so theheight of open-top containers after loading is naturally higher than that of ordinary containers. Generally, some larger tanks can be loaded into the open-top containers. In fact, the open-top container is not larger than the general container, but higher than the general container. Its length and width are the same as the general containers, but the top can be opened.

The internal dimensions of the 40FR is 11784 x 2030 x 1943 mm. This container has no roof, no side plates around it, only front and rear plates, corner columns and front and rear roof beams. At the same time, the front and rear plates can be folded. After folding, they are integrated with the floor and look like a flat plate. In addition, the container floor is very thick, and the overall weight is heavier than ordinary containers, mainly used for loading very large tanks.

(5) 45HC ( 45 Feet High Cube )

It is the special containers for the shipping of the brewing equipment, the price is higher 30% than the general 40 feet containers. The internal dimensions of the 45HC is 13716 x 2438 x 2890 mm, it is longer than the 40 feet containers and could contain the taller tanks.

3. How would customers unload and reassemble the brewery equipment when the arrival

It’s always a exciting thing when the customers receive their brewery tanks, the first thing should do is to check if all the brewing tanks in good condition without any damages or scratches, and then unload the brewery equipment from the containers and move them to the brewing site.

 For the small brewery upgrading and expending projects

General speaking, there are only few small fermenters or bright beer tanks needed for the small brewery upgrading or expending projects. What should we do is to loosen the ropes and feet bolts that fixing the tanks, and then transfer the tanks from the containers to the brewing site by the forklift truck, it’s a very easy work!

 For the small turn-key brewery built projects

Regarding the small turn key projects, such as 10hL or smaller size brewing system, the brewhouse could be loaded in the general 40HC containers, so the customers could unload them from the containers directly without any adjustment or assembly before the using.

 For the large turn-key brewery built projects

Regarding the large turn key projects, such as 15hL or bigger size brewing system, the brewhouse could not be loaded in the general 40HC containers directly, the brewhouse system has to be disassembled and packed separately before the shipping, so the customers have to reassemble the brewhouse system when they receive the tanks. This is really a difficult work.

 For the very large tanks contained by the special containers

For the large tanks shipped by the special containers, such as 40OT or 40FR containers, the crane machine will play an important role for the unloading tanks, it will handle the brewing equipment from the top of the containers by the ropes, and then deliver it by the the trucks.

4. Summary

Admittedly, the manufacture process of the brewing equipment is very important for the quality, but the loading, shipping and unloading also play the important roles in the whole turn-key projects process. How to avoid the damages or scratches of the brewing equipment in the handing process is the theme of this article. What we said above are some common attentions in the loading & unloading process of the microbrewery equipment. Hope this could help you a lot if you are a beer lover and are looking to purchase the brewery equipment from the abroad!

 

Maintenance Methods for Beer Production Equipment and Accessories

To run just about anything in life, is to put in the time and effort needed.

This holds true for everything ranging from things in your personal life, to those related to your profession and career.

All of this is required, as just about everything you do in life, requires active maintenance, to be in top condition and run smoothly.

 

And this holds true for individuals as well as other entities.

When it comes to industries, this is very much applicable, wherein there is a constant need to take care of the equipment, facility and other aspects of the business process.

In the case of the beer industry, it is pretty much the same case. With a host of different machinery, pipes, containers and dispensers around, along with other paraphernalia that keeps everything together, it is clear that maintenance is something that one cannot ignore, if they are to be running at peak capacity.

 

 

Given in the steps below are some of the most important maintenance methods for beer production equipment and accessories.

 

  1. Routine Inspections

This is by far the most important steps that are to be taken up, if the beer making equipment is to be in top order.

That the equipment breaks down, at least in the long run is a given. It is not something that can be contested. At the same time however, it is also not something that can be ascertained with any degree of certainty.

It is here that the routine inspections come into existence. Having someone or a group of individuals take up routine inspection of the way things are running in the facility is a great way to identify problems before the happen, and apply the necessary measures before it is too late.

It is usually done every couple of weeks, with the actual maintenance process being something done at similar intervals. Depending on the intensity of equipment use, inspection frequencies may also vary.

 

  1. Outsourcing the Work

If there is one trend that has emerged in the world of modern business, it is that of outsourcing.

Simply put, outsourcing helps a company to shift a part of its work load to another company, in an effort to focus on its core product or service, while the other company takes care of the less important work.

The tasks that are related to maintaining the equipment, as well as its inspection, can be outsourced to a third party. Also to note here, is that the third party can be the manufacturer of the equipment, or someone authorized by it.

 

  1. Setting up a Fund for Repairs & Maintenance

Spend some time to check up on the balance sheets of any company.

You will notice that there is a specific section in it called repairs and maintenance, or something like it. There is a reason why this section exists.

It is there to ensure that there is a certain amount of funds available, in the case where there is any sudden breakdown of machinery or other such emergency.

And if something like that were to take place, things can be brought back to normal before something negative happens to the company.

 

  1. Sterilizing the Equipment

This is by far one of the most important steps of hygiene when it comes to maintaining beer equipment.

It is important that the beer equipment be properly sterilized, at regular intervals, so as to ensure the right production environment for manufacturing beer.

There are several things that should be sterilized here, including the fermentation tank, connecting pipes, hoses, and taps and so on. And these have to be done in a way that leaves them sterilized, without in any way contaminating the next batch with cleaning solvents and what not used during the sterilization process.

While there is no specific chemical or technique used by brewery, one of the most common ways of cleaning equipment is using bleach. The bleach, when dissolved in cold water, helps to eliminate any and all organic deposits as well as other residue that may exist in the mixture. In addition to this, there are several other chemicals, many of which are patented, which can be used as well.

Regardless of the chemical being used, it is important to ensure that the chemicals are thoroughly washed away with water, before the next beer batch is prepared. As much as these chemicals may be of use, they are also dangerous when ingested.

 

  1. Using Plain Hot Water

Another way of cleaning up the equipment is plain old hot water.

As rudimentary and primitive as it may sound, hot water is a great way to kill just about anything that may be living on the surface of the equipment.

If one is reluctant to use hot water, one could use other sources of heat, such as steam, autoclaves or any other such machinery.

  1. Application of Vinegars

There are a host of different chemicals that are currently used for cleaning beer making equipment.

One of the more traditional ones used for cleaning, is somewhat like the one mentioned in the previous point; vinegar.

Vinegars come in a variety of different preparation styles, all of which are made up of acetic acid. It is a great way for one to strip equipment of any deposits that may have accumulated over the years.

If one is interested in using vinegars to clean the surface, it should be noted that the affected layer will have to be soaked in vinegar for a certain period of time, usually a couple of hours, to effectively strip away accumulated deposits.

 

  1. Scrubbing a Humble Brush

This is a great way to get rid of any accumulated mineral or organic deposits, particularly one that is resistant to other materials.

Rubbing with a hard brush can usually eliminate even the toughest of deposits on beer equipment.

 

  1. Maintain a Clean Work Environment

Last but not the least, it is important to ensure that a clean workplace environment is maintained at all times.

This is because quite often, the maintenance issues have more to do with the place where the equipment is housed, rather than the equipment itself.

For example, a good proportion of the dust in machinery comes from the factory, rather than the machinery itself. Likewise, there is a possibility that the equipment may be damaged by rats living in the facility, which tend to be attracted to the ingredients stored in the factory.

In simple words, maintaining a clean working environment helps to ensure that the equipment can avoid much of the issues that it would have otherwise encountered.

 

 

In all, these steps and others like it are a great way to ensure that the machinery used by the business, will help out immensely when it comes to maintaining the equipment in working condition.

It may seem like a hassle to go about doing it all, but this is what is required if one has to keep the business running at a capacity of optimum productivity and profitability.

What Is the Best Source to Buy Commercial Equipment to Create A Micro-Brewery?

If you are allegedly into brewing beers, likely for yourself, friends or for special occasions such as weddings and anniversary, why don’t you try to profit that leisure? In spite of doing the work you want, you are simply getting profit from it. From the bombarding market of craft beer brewery, micro-brewery is one of the known processes of brewing beer. If you have interest in this, micro-brewery is more on the quality of the beers, depending on the founders taste Typically, micro-brewery beers are smaller than large scale brewery companies. They make smaller amounts of beers than the regular beer making from the term micro itself. The rise of micro-brewery started in 1970 in the United Kingdom. Even though the traditional brewery of beers was well known worldwide, especially in Europe, micro-brewery just seemed to fit in the beer brewing community.

As the year passes by, the apparatus used in micro-brewery eventually gets more advanced and developed is able to be more productive in the process of brewing coffee. Of course, this equipment is used to make the job easier. The following micro-brewery equipment is beer fermenters, brewhouse, pumps, control and monitoring, beer kegs, filtration and so on. This commercial micro-brewing equipment is used to make brewed beer vaster and appropriately processed since it goes through different machines that are tested. Although there are problems on microbrewery such as installation, the technological error is quite unavoidable in this kind of firm specifically knowing that these are the ones running in the company to make your products. It will be a waste if you will buy a new or let a specific engineer fix the problems, you need to find the equipment that is easy to use and flexible for your needs.

Temperature consistency, in brewing beers the temperature must be on still, or the beers might turn out different from the beers you made. It will be a waste for the beers that went through the apparatus if it turns out different. Another of them is the replication of equipment. We are familiar with fake machines. We must be careful in purchasing this type of machine, maybe instead of getting off our job easier, it makes it more complicated or perhaps contain unwanted chemicals that may go with the beer. Usually, we are easily attracted to a lower price, but we should always look at the quality. Lastly is the capacity, every component of the brewing operation needs an extensive analysis for us to arrive at the needed amount or we will end up creating a lot of surpluses resulting to a massive waste of money, time and effort.

To avoid this type of crisis, here are the following tips for buying the most appropriate equipment of your needs.

  1. Check at the quality. Quality over quantity always looks at the quality of the equipment because we will be using it for an extended period. In conclusion, we must pick high quality equipment in able for us to have a productive operation during the process.
  2. Double check. You can ask for assistance to check or try if the equipment is working well. So that if there are complication or parts, you are unable to understand, you can be able to ask it personally to the staffs. Let it have an inspection before you purchase it.
  3. Ask for the warranty, legalize shop sellers give off warranty for technical errors that occurred during the time frame given by the seller. The scam is already spreading the internet, if you are planning to purchase online, take a cash on delivery and check the product first before getting it.
  4. Check if it is legit. Look at the feedbacks of their customers, you can ask for their business permits and licenses.
  5. We know that cheaper is more attractive to the eye, just thinking about the amount of money you can save by purchasing cheaper equipment. You should be wise enough to choose the equipment especially If the product will be placed in the apparatus.

 

You can try to look at https://yolongbrewtech.com/. YoLong brew tech. Their products are tested, and one of their buyers is the popular beer company, Heineken. They have a unique and special design in customizing their equipment that makes it easier for the users to used and avoid technological errors from occurring during the brewing operation. They have brewhouse, controller machine, vessels, etc., that is needed in a micro-brewery. They are legitimate, you can look at the licenses and permits they hold, and professional manufacturers that make the equipment safe and reliable to use under pressure. The design has different customs requirements, different capacity and automatic level and different site and budget depending on your type of choice.

You can also look at the feedback of their customers, their delivery time assurance as they claim that is on time and have regular reports of the package to be delivered. It is quality assured, and the parts are from famous accessories brands. Before handing out their product, they do a manual welding inspection to see if there are hidden defects that may hinder to the presentation of the product, a surface polishing, and pressure testing can see if the equipment is working well. And last but not least, a warranty to replace it if there is something inappropriate on the performance of the equipment during its operation depending on the given timeframe. The company also gives out technical support that is included in their warranty. YoLong Brew tech give amazing offers for the best quality you want. It is a trusted brand. Look at the page for yourself. https://yolongbrewtech.com/

What are the Pros and Cons of Nano-Scale Brewing?

Nano breweries, craft beer breweries are in demand at the local market. These small scale processes of brewing beers are a head start for entrepreneurs. Aside from that, everybody could take advantage of this process either for hobby or passion for beers or for proprietorship entrepreneurs looking for a business that can easily heat the local market. Nano breweries commended a success on the year 2000s where small scale commercial business had to get known at the local market. These small businesses have a very low risk when it comes to investing.

You will not need a tremendous amount of money for its capital, and there are a lot of things that could be done to innovate. This is an excellent opportunity for an entrepreneur like you. For a 5000 barrel of a normal craft brewery yearly, nano breweries are less likely to reach the amount of expected outcome for their annual barrel offshoot for their production. Subsequently, this is also low for an average beer brewery on local emporiums. If you wish to know additional information about the pros and cons of this beer brewing process, you can check out the pros and cons of Nano-Scale brewing by reading below:

Pros of Nano-Scale Brewing

The pros of Nano-Scale brewing are that it can easily be opened or franchised on the local market, for it only needed a small amount of capital unlike other craft breweries wherein the machinery is a must have an also their necessity to obtain specific types of machineries that is needed in the business firm. For people who are planning to open this type of business, ahead starts for entrepreneurs with the same interest for the craft brewery, besides of creating a profit for your leisure interest, you are also branding your work for your innovation to the product.

Also, upon opening a Nano brewery business, it can be a sole proprietorship meaning you are the boss and everything for the business which is a good contract for yourself, the upside of this is that you are solely gaining your profit for your firm. You would not need to employ a considerable amount of workers because it is manageable and can be operated by 3 to 5 persons, depending on the area of how big or small the business is. For it is a local type of business, you can try to innovate the product depending the manufacturers taste of how the beer should be. Since it is only a small business, the risk factor of losing a lot of money is low since you only invested a small amount of capital for the commerce, you can either expand it or maintain it as original as you want it to be. You can also find investors to invest in your business or have branding on your business.

Cons of Nano-Scale Brewing

On the other hand, the cons or the downside of Nano-Scale brewery being a small scale business means a small profit based business. You only have a limited profit for this type of business, although you can try to innovate it. But since you only have a limited workforce, it will result in a limited product you can sell for the market. One of it is that Nanoscale brewery only creates a small distribution of beers, at least one batch at a time. That’s unlike the other types of craft brewery wherein they can make more beers than Nano brewery.

Another is that for this small type of business, competitors are typical. Some already reached their breakeven point. Contrary to this, they are more likely to acquire customers for they already started the business and may have brought back their profit. Also, the labor, some choose to hire less to have fewer expenses for the salary of their workers, in contrary to that, more labor for fewer products. Since you invested a small amount for the types of machinery, it means that some of the processes for brewing the beer needs workforce such as in fermenting. Otherwise, you are planning to invest in the apparatus needed to make it easier and produce more beers. Additionally, in the overhead costs, these expenses such as the license permits, facilities, and other miscellaneous unavoidable expenditures that are needed in opening a business firm.

Bottom line – Is Nano Brewing Advantageous or Not?

Nano Brewing is advantageous, for startup entrepreneurs who have a leisure interest for this type of product, they will be able to do things they want and also to attain profit from it. Since it is a low-risk type of business, investors are less likely to be bankrupted or such for the loss of your starting capital is less than opening a huge scale business. Despite the cons or disadvantages of this type of business, this is needed to be taken advantage of for it is in demand, in a total year people around the globe drink beers with or without occasion and people are always thirsty to try something new for a while.

The chances of creating a successful business from this one are over 80% especially if you are the first starting Nano brewing business in town. But the comeback of the profit you invest will not be brought back easily. With the right amount of hard work and patience, you will be able to triple your money in no time. You can always try to make it larger to get a more substantial profit.

Is Nano Brewing For You?

By further information from this article, I can say that Nano brewing may be for me. But as a person with no interest in beer, I still think of it as an excellent business opportunity. The profit is quite okay even though it is only small scaled. Once it gets known, it can be a money making a machine for an extended period. You can try to branch out this business franchise for a more substantial profit and find investors for your business. Besides, you can always boost out this type of business.

Do Micro and Nano Breweries Generally Filter their Beer Before Kegging?

Microbrewery, also known as a craft brewery, is a small-scale brewing process that produces a limited amount of beer not exceeding to 15,000 barrels and for at least market 75% percent of their products annually. They traditionally reproduce their product locally and are usually owned by single entrepreneurs. People have long been taking advantage of this beer production process because of good profit and returns. Even in the early years, early brewing companies enjoyed making beers and other related products because of its good profitability. It is also effortless to introduce and to sell in the market. It is also used in many establishments like restaurants, bars, and resorts. Also, beer is very in demand even during bonding with friends and casual drinking.

Beer also includes health benefits to people like it; for example; it can boost bone functions, etc. Microbrewingstarted to bloom in America in the late 1970sand it’s said to have a successful start in the era of the microbrewery. In the other hand Nano brewery from the word itself “Nano” produces some beer products smaller than micro-brewery, although there have not been some barrels defined yet to classify breweries as Nano breweries usually some owners or companies produce 500 barrels annually. Nano breweries are smaller than micro-breweries.   Nano brewery, although smaller, has the same process of brewing beers, and one of them is kegging.

Before beer kegging, beer filtration is the first thing to do before the kegging. In beer filtration has four filtration procedures; these include primary filtration, trap filtration, excellent filtration and lastly membrane filtration. In planning to open a brewery business, filtration needed to be more involved to get the job done correctly. One of the functions of filtration is to remove solid waste and bulk yeast to the removal of bacteria that could spoil their product.  Filtration in each stage stands avital purpose for every drop of beer. Brewery companies like micro and Nano breweries use this procedure to maintain the richness of flavor of their products and also to have a clean and sterilized product. In the case of local breweries, the entire beer clarification process is accomplished with the use of a sheet or Nano filters to achieve long term beer stability.

Since the beer is mechanically filtered by flowing the beer through layers of filter material; Rough filtration leaves some cloudiness in the beer; it’s the white foam that comes out every time we pour a bottle of beer into our glasses, it is noticeably brighter than unfiltered beer. Clean filtration produces a beer which is nearly transparent and not cloudy, although observation of the dash of light through the beer will reveal the presence of some small particles. Therefore, filtration is played an important role in beer brewing; it maintains the cleanliness of the beer and equalizes the formula needed by the beer. When the filtration of the beer is perfected, we now proceed to a keg.

Kegging helps all the brewers to maintain the freshness of their beers by distributing the carbon dioxide from the beer, so the longer the beer inside the keg the freshness it will get. All brewing companies or small-scale brewers use this method to avoid spoilage of their product and to avoid losing money. This process is more prone to contamination, meaning it is essential to keep the beer kegs clean from bacteria that may be present during the process. The improper kegging may lead their products to waste and can be a difficult for all the brewery. If somehow you have a problem with how your beer tastes, try to compare it to newer product and see if it is not yet spoiled. Or let it taste from a person who usually drinks beer. Unfortunately, some customers have a lack understanding about beer, so once the beer gets wasted they would not be able to recognize it. And the lack of knowledge about it may lead to food poisoning due to its contamination.

I think filtering the beer before kegging. You can achieve a very, very good clarity just with a good mash, lauter, boiling, whirlpool, findings, and good fermentation. Maybe some companies do not filter their product in a way to save a lot of money. Brewery filtration is quite essential to be able to make the needed beers which in per gallons on time to follow that. Filtration is a crucial way to lessen the work required during the process of brewing beers.

Moreover, most of the breweries used filtration to obtain the crystal-like beer even it cost them too much budget. Importantly to satisfy the will of their customers and to give what they genuinely deserve on their product. Crucial Reasons to Keg Your Homebrew. First is it saves time and money, instead of buying beers in the market, start brewing your own and store it on a well and spotless keg. Second, since it is stored under carbon dioxide and having no oxygen, your beer or homebrew will have a longer shelf-life compared to a beer we buy outside.

It seems reasonable to assume that macro and nano breweries commonly filter their beer products to make sure that their products will gain the satisfaction of their customers and to order to have more clients or customers that will surely make their company robust and reliable. Having a reasonable product at a reasonable pricing is an excellent way to make your company even greater and be more well-known. In conclusion to that, the filtration process in both the Nano brewery and Micro-brewery needs a clean filtration before entering the kegging process, because it may end up contaminating the whole batch that may lead up to spoilage of the beers, wherein it will be a massive loss of money especially when a whole bunch was already made.

The Difference Between Commercial Brewing Equipment and Microbrewery Equipment

Brewing is the creation of lager by soaking a starch source (ordinarily oat grains, the most well known of which is grain) in water and aging the subsequent sweet fluid with yeast. It might be done in a bottling works by a business brewer, or by an assortment of conventional strategies, for example, collectively by the indigenous people groups in Brazil when making cauim. Brewing has occurred since around the sixth thousand years BC, and archeological proof proposes that developing human advancements including antiquated Egypt and Mesopotamia fermented lager. Since the nineteenth century, the brewing business has been a piece of most western economies.

Ventures in the preparing procedure incorporate malting, processing, crushing, lautering, bubbling, maturing, molding, sifting, and bundling. There are three primary aging strategies, warm, cool, and unconstrained. Maturation may happen in an open or shut aging vessel. Auxiliary aging may likewise happen in the barrel or jug. There are a few extra blending strategies, for example, barrel maturing, twofold dropping, and Yorkshire Square. For starters who wanted to build up a commercial brewing business, it’s going to be a big ride on the big ones. Starting on machines, commercial brewing is a large brewing company that uses massive apparatus to create loads of barrels of beers a day that can be exported in different places at a time, most likely to be found at the market.

On the other hand, Microbrewery or minibrewery is normally connected to distilleries that are a lot littler than substantial scale corporate bottling works and are claimed autonomously. There are predominant accentuations portrayed when it comes to flavor and preparing a strategy on the bottling works. We offer a Microbrewery (smaller than usual bottling works) with the profitability of 1000L (10 hl) to 5000L (50hl) per mix. The administration incorporates: total arrangement of microbrewery hardware, establishment turnkey, formulas and innovation of marked brews, staff preparing and the sky is the limit from there. Microbrewery comes with a total “turnkey”. The execution of your Microbrewery (Bottling works and scaled down distillery) if fundamental, can be expanded later on.

Down below are some key instances of strategies, and the things business brewers must be aware of when blending on bigger frameworks over the smaller ones.

Synthetic substances: This one is night and day. Business brewers, for the most part, utilize a LOT more grounded synthetic compounds when cleaning and purifying than a microbrewery, who generally don’t generally approach a similar level of items, and all things considered. Purifying and cleaning is an essential and tedious part of business preparing. Business brewers use a CIP (clean set up) framework for a large portion of their vessel cleaning. A CIP framework, as a rule, comes as a shower ball inside the vessel, close to the roof that enables synthetics to course down the dividers of the tank peeling off a wide range of grime all the while. Synthetics, for example, burning soft drink, phosphoric and nitric corrosive do some incredible things and require higher temperatures in the 150-160 Fahrenheit range for full viability. For sterilization, we use peracetic corrosive, which is deplorable to be around at any volume when it’s not weakened. For microbrewers, they may experience the same unwanted synthetic substances that may come in the operation of processing brewed beers who for the most uses only small scale machinery.

Consistency: Crafting incredible lager is a balance of craftsmanship and science; However in an industry where consistency is above all else, we need to leave our experimentation to our very own homebrew framework. One of my most loved pieces of home blending is part of a group of something into two distinct tanks and doing uncontrollably extraordinary things with them regarding yeast, dry-jump, or different added substances. Lamentably, when you’re a mixed place of our size, that kind of experimentation is generally held for firkins and barrel-maturing, which considers a great deal of opportunity, yet not as much as you have before aging even starts. Microbrewers will dependably be on small outputs of the product that can always create a thicker texture on the first product to the second one. It can likewise bargain the brew to include certain fixings at specific stages all the while, which can essentially diminish a lager’s timeframe of realistic usability if the arrangement is to place it in a plane or a six-pack.

Efficiencies: Larger frameworks in business preparing are progressively productive with regards to separating what you look for from a fixing. For instance, you’ll get more IBU’s/sugars/and so on from bigger frameworks, which spares you cash as a brewer. Microbreweries would need to utilize more grain and longer squash times to reproduce the business make efficiencies for it can only hold up a small amount of product, smaller equipment that tends to be more time consuming than using a commercial brewery machine wherein the storage is quite larger.

Temperatures:  each vessel is set up to get either steam or glycol. Consider glycol a sort of ‘liquid catalyst.’ It’s utilized on the “cool side” of the bottling works to direct the temperature of our fermenters, monitoring the warmth created by maturation. Microbreweries can also keep pace with the same outcome of the equipment’s performance because microbrewery machines also use an apparatus to release the exact amount of heat needed for the brewed beers to be able to get the wanted result for the beers.

As a result, commercial brewery equipment are more profitable than the microbrewery equipment for it has a larger storage that can hold up to 500 gallons a day, they have more complex attributes than the microbrewery equipment and more developed properties resulting to a more profitable way and a faster way to make beer. Both are a good way to earn in a business. But for a starting firm, they are more likely be able to use a microbrewery type of craft brewery for the needed equipment are less like smaller than the commercial brewery equipment,  meaning it will have a lesser price than the price of the commercial brewery equipment, depending on the capital of the entrepreneur may hold.

How to brew commercial beer

Infusing Beer Commercially

In as much a significant number of people globally find pleasure in taking beer, only a few of these consumers actually understand how it is actually made.  Commercial beer brewing is a highly profitable business that has gained popularity in the US, particularly after it was first introduced to the Americans by the Europeans. There are various steps involved when brewing commercial beer inclusive of licit measures.

Legal Actions

All breweries/individuals who are interested in starting breweries are required to have a state-issued brewer’s license that substantiates them with The Bureau of Alcohol, Tobacco and Firearms.

Industrial process of brewing commercial beer

To produce high quality beer, there are some requisite ingredients and equipment that have to be met.

  1. Ingredients

Grain kernels

The most common grain used in beer brewing is malted barley (also referred to as barley malt) through the other malts such as rye, rice oats and corn could also be used. The minerals present in these gains favors the growth of yeast that plays a key role in the brewing process. The grain used should be one that can easily be broken down to simple sugars then fermented.

Yeast

Yeast is the microorganism responsible for the fermentation of beer. It disintegrates pyruvic acid to form ethanol in beer and carbon (Iv) oxidizes as a by-product.

Water

Considering that beer is 90-95 percent water, it is patent that it is vital in the system. With this knowledge in mind, a brewer should understand the type of water they use will have an impact on the quality of their brand. For production of lavish quality, well water is preferred to city water, especially if the city water is from different inconsistent sources.

The degree of hardness or softness of water varies from one beer to another. Take for instance, high water hardness. It is fenced in the production of ales while soft water is employed in the production of pilsners.

Water carries out various activities in the procedure for instance, it yields calcium the major mineral that promotes the clarity and flavor in the water. It also affects the pH by lowering it to a lower 5.2 from the high alkalinity that supports optimum enzyme activity.

Hops

At the initial stages of boiling the unrefined beer, hops is added to this beer to give it a bitter flavor. The same practice is performed at the end of the boiling process to give the alcohol its aroma while still enhancing its flavor. Moreover, it acts as a preservative which constrains spoilage/decomposing bacteria during the beer’s shelf life while contributing to keeping the foam steady.

  1. Equipment

When it comes to the equipment, they have to be maintained regularly bearing in mind that they bear drunk for human consumption.

Mash/Lauter Tun vessels

These vessels are built entirely of 304 stainless steels incorporated with full CIP (Carriage and Insurance Paid To), false bottoms, Vorlauf and hot liquor piping and heavy duty agitation that serve to mash the mash efficiency.

Stainless steel boilers/ Brew kettles

These kettles disseminate heat evenly to supply apt sterilization and concentration for the wort (ground meat).

Whirlpool

The whirlpool vessel operates at a high velocity of approximately 15 feet per second so as to create a whirlpool that separates the wort from additives such as the hops.

Fermentation vessel

Provides a site for the addition of yeast that ferments the ethanol before it is matured.

Filtration chamber

The fermented and already matured beer is passed down into the filtration chamber why all the unnecessary matter are extracted.

Bright Tanks

Here the beer goes through the clearing process also known as the storing/aging process of beer before it is packaged and sold.

Brewing

  1. Milling the grain/The malting Process

Diverse types of malt are crushed together to smash the grain kernels in order to extract fermentable sugars to generate a milled product called a grist. It takes place in three steps:

Steeping and Germination

The grains are steeped for thirty eight to forty six hours until they have absorbed nearly half of the weight in water. From here the mash is drained and then moved to a germination room where they are kept at a constant humidity and temperatures for about four days. This germination process activates enzymes that begin the process of crushing the proteins at the center of the kernel.

Drying

Drying is cautiously conducted in the kiln retaining only about 4% moisture. It takes twenty four to thirty six hours at temperatures ranging between 122-158 degrees.

Kilning

Some dried grains are roasted in kilns at higher temperatures over long periods of time. The extended heating gives the malts their flavors and colors. The more the heating, the deeper the color and the bitter the malt.

 

  1. Boiling

The wort is shifted to the boiling kettles where it is boiled before the hops are added to enhance the beer’s taste and smell.

  1. Wort Separation and Cooling

The separation occurs in the whirlpool vessel. At this point, the hops or any grain is removed to leave behind a liquid that is ready to be cooled and fermented.

  1. Fermentation

To kick off fermentation, yeast is poured into the vessel containing the wort as it converts the sugary wort into beer by yielding alcohol and carbon (iv) oxide that is used later still in the processing to give the beer its sparkle.

  1. Maturation

The “young” alcohol has to be mature. For this reason, it is left for a couple of days for it to mature so that it attains a full development of flavors.

  1. Filtration and Carbonation

The beer has to be filtered to remove any foreign particle or additive that might have seeped in previous stages because they could be hazardous for human consumption. The carbon (iv) oxide given off during the fermentation process serves its purpose here, giving the beer a smooth finish.

  1. Cellaring and Packaging

The coloring process occurs in the bright beer tank where it takes a three to four week period of clearing and on completion the beer is packaged, ready to be sold.

Is Beer Good For Health?

Alcohol is one of the most debated topics when it comes to health.

There has been much emphasis on the subject of alcohol consumption, with people taking both sides of the argument.

 

When it comes to alcohols, there is in fact much diversity in the kind of drinks consumed by people. These include, among others, wines, beer, whisky, rum, etc.

Coming to beer, there is one question that lingers in the minds of many, which is with regard to its safety.

As with other alcohols, there has been many questions with regard to how safe is beer consumption. Having read much about the dangers of alcohol consumption, and its often lethal effects on individuals, the question is always the same thing,

“Is beer good for health?”

It is understandable that people are curious about this fact. It is only natural that people ask this question, for almost everyone is worried about their health in one way or another. Also, given that there has been a great deal of awareness in recent times, as to the dangerous effects of alcohol on the human body, it has certainly fuelled the curiosity even more.

Indeed, this is a subject that divides people more than anything else. Given that beer is fairly popular among social circles, and has become something of a trend in recent times, it is clear that there is a debate going on as to the exact effect it has on the human body.

The answer to this question is, however, not as clear as the question itself.

On the contrary, there is in fact a lot of variation on the correct answer. Currently available research seems to suggest an almost divided opinion on the subject, with some suggesting it as good, and others calling it bad.

In simple words, the answer to the question lies somewhere in between good and bad. Alcohol, being the main chemical present in beer, is something that is known to be bad for the liver. This would, logically speaking, imply that the consumption of beer is bad for one’s health. And indeed, that is the conclusion of many people, who are of the opinion that beer is bad for you in its entirety.

This is however, something that doesn’t compute with the latest scientific studies. The fact is that while alcohol is bad for you, many people don’t have any idea about the subject in actual figures or research. One could say that they are in a state of confusion, due to the conflicting information that they have been getting from just about everywhere.

If one were to take a look at actual studies that were conducted, it becomes clear that some alcohol can actually be good for health. There have been studies conducted which showed that beer helped in the maintenance of health, through improving cholesterol levels, preventing heart disease and neurodegenerative disease. The quantity for the same has been set at up to one drink a day in women and two in men. (Source: https://www.ncbi.nlm.nih.gov/pubmed/27118108)

At the same time however, the study does add that there is a limitation on who exactly is to be allowed to consume beer. Some of the people who are advised to refrain from beer consumption include pregnant women, children, adolescents, those with liver disorders, depression, etc. Another thing to note here is that the aforementioned groups of people are to refrain from any quantity of beer whatsoever.

Also to add here is that beer is something to be avoided for those who have a risk of addictions, since the consumption of alcohol may shift from something that is an occasional indulgence, to severe alcoholism. This may not always be the case but it is in simply words, a precautionary measure.

In simple words, it is a good idea to restrict the consumption of alcohol, in all its forms beyond a certain point. While there is certainly evidence that beer and other alcohols may have a health benefit, it is something that applies only when consumed in moderation. As soon as the moderation point has been crossed, it turns from being good to becoming something bad.

Also, this is something that applies to everything ranging from beer to alcohol and everything in between. It is not something that is in any way specific to just beer alone.

 

As for those who would like to abstain from all alcohol, there is certainly nothing wrong with it.

There is nothing wrong if you prefer to avoid alcohol in its entirety, whether for the sake of health, religion, preference or for that matter anything else. There are several reasons as to why people would avoid the consumption of alcohol, all of which have their own unique merit and validity.

It is a personal choice and if that is what you believe is good for you, and then by all means, go for it. However, do make sure that it is something you will have to engage in based on your own convictions and choice, rather than being something that you is forced into.

What it all comes down to at the end of the day is that it is your life; and ultimately something you will have to figure out on your own.

 

 

In all, it can be said that there is really no clear cut answer as to whether beer is good or bad for you; while it may have a good effect in some cases, there are others where it might prove to be bad.

The reason for this is because of several factors, all of which play a unique role in influencing how it interacts with the body. This variation in the way everything plays out makes it rather difficult to know exactly how to approach the subject.

However, it can be said that beer consumption, just like in the case of any alcohol, when done in moderation, should work out in the long run for just about everyone in a safe way. As long as you are sticking to an upper limit of around one drink for women or two for men, you should be able to do fine in the long run.