If the brewing system is the heart of the brewery, and the artistic interpretation of wort is the brain and soul, then the pipeline is the nervous system - ensuring that information is transferred from one to the other.
 
The pipe diameter shall be determined according to the characteristics, flow rate and flow rate of the medium to be transported, and the fluctuation, resistance loss and standard diameter series of the pipe in the production process shall be considered.
 
The flow rate of the medium in the process pipeline will affect the flow rate under certain conditions. Under certain transportation volume, the flow rate determines the diameter of the pipeline. Although higher flow rates can use smaller pipe diameters, which can save pipeline investment, there are high resistance losses, high energy consumption and high operating costs.
 
Appropriate flow rate should be selected for different media transportation, and the flow rate of mash transportation should generally be less than 1.5 m/s. Too high will lead to the formation of dextran gel due to shear force, affecting the filtration effect of wort and beer. The feeding speed into the filter tank should be less than 1.0m/s. If it is too high, the components of wort will be separated, and the thickness of the bad layer will be uneven. It is reasonable to choose a lower flow rate and feed wort from the bottom.
 
In pipeline cleaning and disinfection, the flow rate of detergent and disinfectant should be greater than 1.5m/s. Low flow rate will not produce turbulent scrubbing effect, and can not achieve the effect of cleaning and disinfection. Other common flow rates are generally 1.5-2.5m/s for cold and hot water, 2m/s for sake, 8-15m/s for compressed air or carbon dioxide, and 0.6-1m/s for chilled water.
 
The liquid or gas conveyed by the pipeline often has certain internal pressure, so the pipe wall must have sufficient strength. For the pipe system of a certain material, the strength of the pipe depends on the wall thickness of the pipe. The higher the internal pressure of the pipe, the greater the required wall thickness. In the case of beer brewing, the pressure inside the pipe is usually low, and the supplier can provide pipes that meet the requirements.
 
The smoothness of the inner wall of the pipe affects the cleaning and disinfection effect. For the food industry, the cleanliness standard of the internal surface of the equipment should be controlled within Ra<1 μ M to prevent dirt and bacteria accumulation.
 
Additionally, the layout of the pipeline should meet the following requirements:

• Meet the needs of production and technology
• Easy to operate and maintain
• Free of dead space and conducive to cleaning and disinfection
• Aesthetically pleasing pipeline layout