In the beer brewing process, there are many stages that require strict oxygen avoidance such as beer filtration, filling and capping. So what are the anti-oxygen measures in beer filtration? Please let me introduce them to you below.
 
(1) Use deoxidized pure water for pre-coating. And use CO2 as the preparation pressure gas.
(2) In the beer filtration process, it is of great importance to control the head and tail. In controlling the head and tail, it is easy to cause oxygen absorption, which will be detrimental to the colloidal stability of the beer.
(3)Take other measures to keep the oxygen content of filtered beer below 0.01mg/L.
For example:
A. Avoid entering air in the clearing tank.
B. Use deoxygenated water to top off the air in all vessels and pipes prior to filtration. During filtration, constantly monitor the venting device.
C. Remove air bubbles from the piping.
D. The pipeline should be properly arranged with an air venting device.
E. Avoid reducing the pipe diameter.
F. To stop the escape of carbon dioxide from the beer and the suction of air, there should be enough liquid before the filter starts pumping.
pressure.
G. Use inert gas (carbon dioxide, nitrogen) as a backup gas and for evacuation of the piping system and vessel liquid.
H. Pass carbon dioxide in the dosing tank to remove air from the diatomaceous earth mixture.
I. To avoid the mixing of heads and tails with excessive oxygen content into the normal beer.
J. To avoid fountain-like flow and vortex phenomenon in the sake tank, it is better to use flow outlet baffle and anti-impact plate.
Hope the above methods make sense to you.
 
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Edited by Cassie
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