Why Does Wort Need Cooling?
Cooling wort quickly is an integral part of any brewing process, cooled too slowly and dimethyl sulfide will continue to be produced causing off-flavors in the finished product. The objective is to cool from 140°F to below 80°F before oxidation occurs, but not so rapidly that cold break occurs forming a haze within the beer. Having the right equipment with the capacity to cool the wort within a prescribed amount of time is the key to success in any brewing application.
Energy Savings:
For commercial operations with multiple batchs, incoming makeup water can be used to cool out going wort. This reduces energy consumption in two ways, first the outgoing batch can be cooled with out the often high cost of dumping cooling water or chilling it; second, by pre-heating the incoming water as a by-product of the cooling process of the outgoing water energy costs associated with heating your wort up is greatly reduced.
If you have questions about how our heat exchangers will benefit your application, or would like a quote please contact us: 1-888-226-8522 |
