Specific for brewing processes Intallpy

Depending on the type of beer produced a number of dosings can be of interest to be done just before the filling machine.

The classic principle of the difference in CO2 for kegs and bottles is the first one. A lot of flexibility in the BBT cellar is lost due to the fact that the bottle beer and keg beer have to be stored in different tanks only because of the difference in CO2 concentration.

If the extra CO2 for bottles could be dosed when the beer is transferred to the bottle filler a separate storage of the beer is not needed anymore. All the beer is carbonated to keg level and then stored in the BBT's. Needles to say what an efficiency rise can be accomplished because of this way of working. The only challenge is off-course the guarantee that every bottle coming out of the filter contains the same CO2 concentration.

An other application for inline dosing before the filler is the treatment of the beer when refermentation on the bottle is applied. In that case we have to dose at least sugar and yeast but also in some other cases we dose CO2 and Nitrogen.

Dosing the yeast, sugar and eventual CO2 and Nitrogen for refermentation right before the filler can be advantageous for numerous reasons:

  • It can avoid supplementary batching operations or transfers to other tanks. Diversification of products based on a common basis product) Dosing syrups of different types. Making similar beers with different alcohol content) distinction between keg beer en bottled beer is only the different CO2 content or for refermented beers only sugar and yeast are added for bottle beer.
  • it can bring flexibility on intermediate product storage.
  • it can accomplish high capacity raises with a very low investment. (dosing sugar and water in the wort transfer line with a centrifuge for clarification)
  • it can standardize on the spot your product ( i.e. Dosing water in a wort transfer line with centrifuge for clarification)
  • it can ensure better quality  and reduce liabilities for products where the product after dosing needs to be packaged in a certain scope of time. (i.e. Yeast for refermentation)
  • In case the same beer is filled in kegs without refermentation. We get of course the same advantage as the one we get form the carbonation before the filler for filtrated beers but in this case we can have extra advantages(depending on the actual situation in the brewery). In most breweries the beer for refermentation is prepared in.
 
If you see an opportunity to save time and cost by using in line dosing in a particular case of the production cycle please let us know. We can check if we can offer appropriate and reliable solutions.