Food prepared by one's own hands is tastier and healthier than the one bought in the distribution network. This applies to drinks, canned foods and others.
home beer
The history of beer consumption dates back to ancient Egypt. Nowadays, beer has become one of the main low-alcohol drinks. But this drink for sale in stores is made using an accelerated procedure from a concentrate. In order to prolong its shelf life, preservatives are added to the beer that kill the taste. If beer is a favorite product, then it is possible to spend some time and other resources to prepare it at home.
Equipment for brewing
To make your own beer, you will need:
- enameled or stainless steel saucepan with a capacity of 30-50 liters;
- a chiller or, more simply, a coil needed to cool the beer;
- a container with a water seal of the appropriate volume for the fermentation process;
- thermometer;
- mill for grinding barley or rye malt;
- accurate scales.
Brewing Ingredients
To make beer at home, you need the following ingredients:
- malt;
- hop;
- Brewer's yeast.
And, in addition to all the ingredients, it will take a lot of patience. While you can make your own malt, it's best to shop for it if possible.
Brewer's laboratory
In order for the yeast (and this is a living organism) to sprout well, sterile conditions are necessary. Therefore, it is necessary to create sterile conditions using laboratory glassware. You will need hoses and bottle cleaners. Glass test tubes, flasks, stands for flasks with a round bottom are needed. Brewer's laboratory can be replenished with necessary items in our store.
Homemade moonshine - a pleasant meeting
To distill moonshine at home, you must purchase moonshine stills, for example, in our store. The store has a variety of devices. Here are devices with two and one dry steamer, copper devices. They also have different sizes.
Items for making wine and canning
To make wine you need oak barrels different capacity. All products are made from dried oak. There are barrels with a capacity of three to twenty-five liters. Our barrels will allow you to age wine in them, which will have a delicate taste. They will keep it for a long time.
For canning in jars on the farm, it is necessary to have autoclaves with heating elements. Autoclave heating element will allow you to effectively process jars when cooking and preserving berries, meat, vegetables, and other products at home.
Brewed beer, wine, other drinks and products at home are always of excellent quality
This preparation requires patience. In addition, you will need brewing equipment, other items that can be purchased from us. Our managers are ready at the first request to advise, help with the choice ingredients for brewing, checkout and deliver the purchased items.
If the equipment is regularly operated, then sooner or later it will remind us that nothing lasts forever under the moon.
Service cases are most often subject to three groups of goods: intake heads, Pegasus defoamers, beer coolers. Some causes of malfunctions lie on the surface, as they say "human factor", but there are also those that are more complicated, then it is better to contact specialists in order to save money and time.
We have been working in the beer equipment market for a long time and are familiar with, perhaps, all possible breakdowns. In this article, we will talk about the most popular for each product group.
Intake heads
They are also called keg locks, pliers or dispensing heads. Designed to supply gas to the keg to create internal pressure, under the influence of which the beer rises from the keg into the line. The gas supply and the beer exit occur through the intake. A significant device for the entire system, if it does not work, then the drink is not sold. There are few details in the design of the intake head; o-rings are most often subject to replacement.
|
Malfunction |
Cause | How to be? |
| Fence is hard to open and close | 1. Pollution 2. Friction |
1. Flushing the device with special tools -. 2. Dismantle the intake and lubricate the stem. |
| Hissing, etching gas from the removed intake head | Worn o-rings on stem | Replace |
| Hissing, gas etching from connected pickup head | Worn outer o-ring | Replace o-ring |
| Outlet of beer from the removed intake head | Beer valve missing | Buying new and replacing |
| Lots of foam when pouring | 1. A foreign object (a piece of a lid-seal, etc.) got between the fence and the fitting of the keg. 2. Defective fitting outer seal. |
1. Elimination of particles Be careful! The lid-seal from the keg must be completely removed! 2. Contact your beer supplier and replace the keg. |
Of great importance for the performance of any equipment are the frequency and quality of sanitation. We already talked about this in a previous article, we recommend.
Defoamers Pegasus
The beer business must work flawlessly and ensure fast, foamless bottling of foaming drinks - beer, cider, kvass, lemonade.
Let's consider possible problems.
| Malfunction | Cause |
How to be? |
| The drink does not pour | The drink in the keg is over | Check if there is a drink in the keg. Use a Fob Detector to block foam from entering the line after the drink is finished. |
| Out of gas in the tank | When the gas in the cylinder runs out, the arrow on the pressure gauge goes into the red zone. To prevent such cases from being taken by surprise, control the pressure indicators on the gearbox. If you run out of gas, contact your gas supplier | |
| Pickup head not attached to keg | Check if the suction head is installed correctly | |
| Closed gas reducer | ||
| Incorrect connection of hoses to the device | Checking if the connection of the gas/beer hoses is reversed | |
| Beverage/gas hoses clogged | The problem of beer hoses is solved by flushing or | |
| Pressure relief port closed or clogged | The first problem is solved by opening the throttle. But the second is the ingress of foreign particles into the channel that need to be removed. | |
| Gas is not supplied to the bottle | Out of gas in the tank | |
| Closed gas reducer | The reducer is closed - gas is not supplied to the system. The problem is solved by opening the gearbox. | |
| Incorrect connection of gas supply hoses to the device | Check if the connection of the gas/beer hoses is reversed. | |
| Damage to hoses or their connections | Check that the gas/beer hoses are not damaged along the entire length and at the joints. | |
| Frozen gas in a cylinder | The pressure gauge shows that there is gas in the cylinder, the reducer is open, the pressure is normal, no gas enters the system. Contact service specialists | |
| Lots of foam on pouring | Insufficient gas supplied to the bottle | You need to fill the bottle with gas until it becomes solid and the hissing stops. It is necessary that the pressure in the bottle becomes equal to the pressure in the keg. |
| High pressure release rate | Pressure relief throttle too open. Set the choke so that the beer flows, but with minimal head. | |
| Reducer pressure set incorrectly | Contact your beer supplier for information on the pressure at which a particular brand should be bottled. | |
| Running out of gas in the tank | When the gas in the cylinder runs out, the arrow on the pressure gauge goes into the red zone. Monitor the pressure readings on the reducer. If you run out of gas, contact service specialists | |
| Running out of drink in a keg | In this case, a full keg is installed instead of an empty one. A Fob detector can be used to cut off the foam. | |
| Beverage supply hose clogged | What could be blocking the hose? Beer stone, flakes, foreign particles from the keg. It is necessary to flush the hoses with a detergent concentrate, the best effect is achieved with. | |
| Leakage of drink when the flow switch is closed | The membrane is defective, or foreign objects have entered the beverage channel | Replacing the membrane or cleaning the beverage channel. Also, foreign particles can get under the membrane (beer stone, seals, etc.) |
beer coolers
The most expensive device in the bottling line, they are responsible for the safety and maintenance of the temperature of the drink.
| Malfunction |
How to be? |
|
| Compressor does not start | 1. The plug is not inserted into the socket 2. The on/off button is not included. |
1. Insert the plug into the socket 2. Set the switch to On. |
| Too much ice, no beer coming out | 1. The thermal relay contact has come off. 2. Faulty thermostat. The beer is frozen in the circuit. |
Contact a service technician. If the thermostat is faulty, you must buy and replace this spare part. |
| There is foam and water overflows from the drain hole | 1. Broken hose, loose clamp 2. Crack in the contour The beer enters the cooler bath. |
1. Checking the hose installation. Replacing hoses. 2. Contact your chiller supplier for a replacement |
| Loud noise during cooler operation | 1. The cooler is not installed securely. 2. Loosening of the attachments of the units. |
1. Installation on a flat surface in a stable position. 2. Tighten the attachments of the units. |
| Refrigeration unit condenser fan humming or not working | Fan not lubricated or defective | Contact a service technician to lubricate, repair or replace the fan. |
| The tracking pump is buzzing or not working | Contact a service technician to repair or replace the pump | |
| Doesn't cool | freon leak | Contact a refrigeration service technician to repair the defect and charge the system with freon. |
For a business to work non-stop, it is better to be proactive. Regular flushing of the equipment, correct connection and careful operation prolong the service life. It will not be superfluous to have in stock and.
Buyers of the Farvater company can always seek advice from our specialists. Service specialists work in Novosibirsk, Barnaul, Kyzyl, Petropavlovsk-Kamchatsky. Call free tel. 8-800-250-62-45.
Farvater - an expert in the beer equipment market
Many operate equipment for bottling, which is called "sloppy". Do not carry out periodic cleaning and rinsing. They forget to change the water in the flow cooler, etc. Violation of the equipment operation rules results in frequent breakdowns and failure of the line.
Today, this article begins a series of articles: "Proper operation of equipment - satisfied customers and profit growth"
And so let's get started.
Functions of gas in the bottling system
Many probably imagine how the beer equipment system works. Everything is quite simple, so that the beer is poured into a glass, or a bottle needs pressure in the circuit with gas (carbon dioxide). The pressure is transmitted from the gas cylinder with a reducer, through the gas line to the intake head (or dispensing head), see Fig. 1.
Fig 1. Gas reducer
Getting inside the keg, the gas displaces the beer, and it goes through the pipes from the intake head to the beer tap (either to the cobra or column, or to the defoamer).
Also, the gas line can also go to the taps for non-foaming filling (antifoam), if they are used in the system. In the defoamer, carbon dioxide acts as a bottle filler before filling the beer. The gas prevents the formation of foam in the bottle, maintaining an increased pressure in it. You can read more in the article about defoamers: "The defoamer is the king of small business."
Finding the maximum allowable pressure
Having figured out what functions the gas pipeline performs, we approach the question from the title of the article: "What pressure is normal in the gas system." Hints can be found on the hardware itself that makes up the system.
Let's turn to the gas supply hose, basically all high-quality hoses are marked “max 3 bar”, which means that the maximum pressure at which the hose can work is: 3 bar, or ~3 atmospheres.
Let's move on to the main node of the gas system: the gas reducer.
The reducer serves to reduce the high pressure from the cylinder (50-100 bar) to normal (as we have learned so far, up to 3 bar).
Reading pressure gauges
Let's turn to the pressure gauge scale on the gearbox in Fig. 2. We see two pressure gauges, one with higher values (A), the other with lower values (B).
Fig 2. Gas reducer. Gauges A and B.
The pressure gauge "A" is responsible for the pressure in the cylinder itself. Large numbers are due to the fact that in the cylinder the gas is under high pressure in the liquid state. The scale shows low pressure (red zone), is 30 bar and below. This is an indicator that the supply of carbon dioxide in the cylinder is coming to an end. If the arrow is in the red zone, this indicates that the gas is running out and the cylinder will soon need to be replaced.
Attention! If the reading is zero on a filled cylinder, make sure that the valve on the cylinder itself is open. When removing the reducer from the cylinder, make sure that the valve on the cylinder is tightly closed!
Search for normal system pressure
Having dealt with the maximum pressure, let me remind you that this is 3 bar, we are trying to find at least some data on the minimum pressure, in the instructions for the equipment, having looked through several instructions, we find indirect confirmation of the required pressure in the instructions for the Gamco flow coolers.
It directly says: " Open the carbon dioxide supply with the valve on the cylinder and set the calculated working pressure. It must be borne in mind that the pressure value depends on the type of beer and the length of the pipelines from the KEG to the tap, therefore, a slight adjustment of the obtained value is possible. The exact value of the working pressure is calculated using a special ruler».
From this we can conclude: the pressure level in the line is an exclusively individual matter, from experience, I will say without torturing you anymore: Normal pressure usually fluctuates from 2 to 2.5 bar!
How to set pressure
I suggest not to focus too much on the “pressure ruler”, and follow the instructions further, I quote the table for troubleshooting and adjusting the cooler:
From the table you can learn how to set the correct pressure in the cylinder empirically. I draw your attention to the fact that the system must be serviceable and checked for tightness and leaks. The rest of the equipment should also be in good working order.
Let's summarize:
The normal pressure in the gas line is: 2 - 2.5 bar.
The maximum allowable pressure is 3 bars.
The exact value is selected individually and depends on the configuration of the equipment and operating conditions.
Don't underestimate the importance of beer foam. A persistent and solid foam cap distinguishes beer from other carbonated drinks. As both a functional attribute that acts as a flavor transfer mechanism and a visually appealing fashion component, the foam factor is a unique and interesting aspect of our favorite malt drink. Lauren Lerch and Jenny Schafer discuss this topic on the Crafty Beer Girls blog. Pivo.by publishes the translation of the material.
What is beer foam?
The head is an amazing mixture of proteins and other compounds that forms a network structure called a "colloid", the same one that gives Jell-O gelatin desserts their characteristic instability and gelatinous appearance, only not as dense. Foam is formed due to the expulsion of CO2 molecules contained in the beer during bottling or due to nucleation (gas formation) centers on the walls of the glass, which leads to the appearance of a large number of bubbles on the surface of the drink. Hydrophobic polypeptides (proteins found in malt with water-repellent properties) and isomerized alpha acids (bitter hop compounds) rush up with the CO2 molecules, contributing to the formation of fairly persistent bubbles that form the foam. If you've ever tasted beer foam, you've probably noticed that it tastes more bitter than the beer itself. The reason for this is the binding force of polypeptides and isomerized α-acids, which brings CO2 molecules to the surface.
Why is foam so important?
Depending on the place and time, foam can be considered both a positive and a negative attribute of beer. If you order a pint of beer, you expect to get half a liter of beer (in the US, a pint is 0.47 liters, in the UK - 0.568 liters - ed. note), right? The pint, the most common beer glass used in the US since Prohibition, holds exactly 16 ounces of liquid filled to the brim. In other words, there is little to no room for foam, resulting in consumers preferring a glass filled to the brim with beer, but no foam, to avoid the feeling of being “not topped up”. By the way, initially a pint was not intended for bottling beer at all, but for making cocktails. And I'm not writing about this at all in order to lynch a pint (although in fact it has no place in the beer industry). Glasses that have been designed specifically for dispensing frothy malt liquid are often marked with a line to indicate the level to which the drink must be poured, as well as the corresponding volume of liquid. The main advantage of these glasses is that the indicated marking provides enough space for the creation of a spectacular foam to the delight of consumers and in accordance with the expectations of the brewers themselves.
In addition to the purely aesthetic aspect, the presence of a beer cap means the release of carbon dioxide from the drink, avoiding the feeling of bloating. Let's compare, for example, the beer that we drink straight from the bottle, and that which was first poured into a glass. Bottled beer has a high level of carbonation. Not having been in a glass for a second, all this carbon dioxide mass goes straight to our stomach. Allowing the beer to "kick off" some of the CO2 before you take your first sip will ensure you have a more comfortable time.
What has a positive effect on foam?
- - As mentioned earlier, gas centers formed due to micro-defects present on the walls of the beer glass contribute to the release of bubbles and the creation of persistent foam on the surface of the drink.
- - The more CO2 the beer contains, the more likely you are to get a solid head. Higher CO2 levels mean more bubbles and more active foaming compounds that tend to push them to the surface.
- - The lower the temperature of the beer, the more stable the foam will be.
- - The smaller the bubble size, the more stable the foam will be, since it takes more time to dissolve a large number of microbubbles.
- - The darker the beer, the better it holds the foam. Melanoidins have foam-stabilizing surfactant properties, due to which dark beers, in contrast to light ones, often have more persistent foam.
- - Lipids (fats) that have entered the wort during the brewing process, as well as those contained in food products consumed with beer, or present on the surface of glasses that have not been washed and wiped sufficiently, can lead to a violation of the colloidal structure of the foam. Lipsticks or lip balms containing wax, as well as pieces of fruit on the rim of the glass, are also one of the reasons for the “death” of beer foam.
- - Alcohol reduces head retention time, and the higher the alcohol content in the beer, the less pronounced the beer head. Styles with a high alcohol content include, for example, old ale, barleywine and other strong varieties.
- - Unpasteurized beer may contain enzymes that break down proteins. The pasteurization process alters the natural properties of these enzymes, resulting in a more stable foam.
How to pour beer to get the perfect head of beer?
Do not listen to the advice of those who prefer to drink beer from a pint. Use a glass tumbler that is large enough to not only hold the amount of beer you wish to pour, but also the foam that will form on its surface. So, having picked up the perfect glass, pour beer into it to the very brim, making sure that the volume of foam exceeds the volume of the beer itself. Let the foam settle a little, then repeat the process. Continue until most of the glass is filled with beer, and a fairly dense creamy head of foam flaunts on top. Be patient!
Always consider the foam factor and you won't regret your time.
Problems with draft beer? A lot of foam, little foam, foreign taste or smell, why? - February 20, 2014
Modern restaurants, cafes, pubs vying with each other offer a variety of draft beers. But only those establishments that can offer the client a properly served, cool drink are successful. And the quality of supply, in turn, can guarantee serviceable and high-quality bottling equipment.
More than once it happened to notice how beer served from low-quality or faulty equipment was too foamy or, on the contrary, was like ordinary water without bubbles and foam. In some cases, beer could acquire additional flavors and smells.
So what is the reason for bad beer spill?!
Main causes and errors:
Temperature of the keg before bottling.
Temperature control is critical before bottling beer, making sure the chiller temperature is maintained at 2-4°C and the bottling lines have the proper serving temperature for each brand.
Beer without foam or with little foam
If the carbonated drink is poorly closed or left open, it will begin to “run out of steam”. Bubbles in the drink become smaller in size, and their appearance is much less common. The usual taste loses its “freshness”, the foam is practically absent during the spill. The same thing happens with draft beer.
If after pouring the foam does not hold and quickly disappears, this may mean that the temperature of the drink is not stored, poorly washed dishes have foreign matter on the walls, incorrect tap pressure settings and slow pouring from the keg.
A lot of foam in the beer, solid foam
When pouring keg beer, foam is a common process. Foam reveals the character of the taste of the drink, enhances the aroma. But when there is too much foam, it ceases to be a virtue and turns into a disadvantage and even a product defect. What do you need to know to avoid this problem?
How to pour correctly.
The faucet should be opened quickly and the beer should flow freely to fill the glass. The glass should be held at an angle to help contain excess foam during the initial stages of pouring. Never submerge the faucet in a drink.
Pressure
At high pressure in the keg, the beer will foam excessively, the excess should be released using a special regulator. Each type and variety of beer has its own pre-bottling pressure, check with your supplier for acceptable readings for your product.
Equipment condition
Replace beer lines, faucets and other accessories as soon as they start to cause problems. If the components of your beer dispensing equipment age and wear out, it may not be able to properly dispense beer without excessive foaming.
Cleanliness of equipment and utensils
A very important point is the cleanliness of the beer bottling line, this can affect the taste in the drink, the quality and quantity of foam. The dispensing tap should be cleaned with hot water and a brush at least once a week. Once the keg is empty, the entire beer dispensing system should be flushed. This must be done regularly. Residues on the dishes of substances such as detergents or fats such as butter or milk can cause the foam to disappear quickly. Use a clean, cold bar glass that is used specifically for beer. Don't spill old beer. Always check the beer expiration date printed on the keg. Resist the temptation to sell beer that is past its expiration date - always buy a new batch if that's the case.
Experienced bartenders and smart entrepreneurs are guided by these basics. Adhere to these conditions and visitors will always be satisfied with the quality of beer.
http://margus.com.ua/ru/stati/789.html
