Lurte på en ting etter å ha sett Alfa Laval sine produkter som magnetic mixer og rotary jet mixer:
Hva hvis man kunne lager en stor røreplate med PC-vifte under gjæringsbøtten og en vifte inni, for å forhindre eller utsette flokkulering? http://www.alfalaval.com/products/fluid-handling/mixing-equipment/Mixers/magnetic-mixer-ultrapure/
Hvilken type løsning skulle man da gått for hvis man skulle redusere omdreininger per minutt til det minimale?
For min del ville dette vært mest relevant for mjød, for å unngå å åpne og vispe, men også andre store øl.
Control of yeast sedimentationIt is generally assumed that natural agitation produced by CO2 evolution during primary fermentation provides sufficient mixing intensity to ensure that conditions are homogeneous. Contrary to this assumption, studies have demonstrated that in large capacity tanks, these natural convection currents are not capable of preventing yeast sedimentation. It has also been shown that for some strains accumulation of yeast in the cone occurs when the wort is less than 60% attenuated.The resultant concentration of yeast in the cone can cause a deficiency of cells in the body of the fermenter. Attemperation of the yeast sediment is inefficient, increasing the risk of autolysis, reduced crop viability and potential deterioration in beer quality. These pitfalls can be avoided by applying external mixing to the fermenting wort. Cells are kept in suspension providing good contact between yeast and fermentable sugars. Efficient transport between yeast and the medium is favoured and the risks of premature sedimentation are eliminated. The result is shorter and more consistent fermentation cycle times. End of mixing allows rapid yeast sedimentation at a time chosen by the brewer. The rotary jet mixer provides highly efficient and safe mixing in beer fermenters.Advantages of mixing in fermentors• Shorter primary fermentations• Reduced diacetyl stand times• Faster cooling• More consistent fermentation profiles
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Hva hvis man kunne lager en stor røreplate med PC-vifte under gjæringsbøtten og en vifte inni, for å forhindre eller utsette flokkulering? http://www.alfalaval.com/products/fluid-handling/mixing-equipment/Mixers/magnetic-mixer-ultrapure/
Hvilken type løsning skulle man da gått for hvis man skulle redusere omdreininger per minutt til det minimale?
For min del ville dette vært mest relevant for mjød, for å unngå å åpne og vispe, men også andre store øl.
Control of yeast sedimentationIt is generally assumed that natural agitation produced by CO2 evolution during primary fermentation provides sufficient mixing intensity to ensure that conditions are homogeneous. Contrary to this assumption, studies have demonstrated that in large capacity tanks, these natural convection currents are not capable of preventing yeast sedimentation. It has also been shown that for some strains accumulation of yeast in the cone occurs when the wort is less than 60% attenuated.The resultant concentration of yeast in the cone can cause a deficiency of cells in the body of the fermenter. Attemperation of the yeast sediment is inefficient, increasing the risk of autolysis, reduced crop viability and potential deterioration in beer quality. These pitfalls can be avoided by applying external mixing to the fermenting wort. Cells are kept in suspension providing good contact between yeast and fermentable sugars. Efficient transport between yeast and the medium is favoured and the risks of premature sedimentation are eliminated. The result is shorter and more consistent fermentation cycle times. End of mixing allows rapid yeast sedimentation at a time chosen by the brewer. The rotary jet mixer provides highly efficient and safe mixing in beer fermenters.Advantages of mixing in fermentors• Shorter primary fermentations• Reduced diacetyl stand times• Faster cooling• More consistent fermentation profiles
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