Cooling Design Options Flashcards
(15 cards)
What is a single stage heat exchanger?
A design with only one wort cooling medium, known as a coolant
It requires a separate heat exchanger for the cooling medium itself (water) and generates a large amount of brewing hot water.
List the advantages of single stage heat exchangers.
- Simple construction
- Simple operation and control
- Low capital cost
- High efficiency of recovered heat
- Chilled water temperature can be flexed to optimize both energy and flows.
What is a double stage heat exchanger?
A design that includes a second coolant in addition to chilled water, which cools the wort
This secondary coolant is usually glycol, industrial methylated spirits (IMS), brine, or alcohol solution.
What is the primary benefit of using a double stage heat exchanger?
It achieves a colder discharge temperature of the wort due to the use of a secondary coolant.
What are the two main points covered regarding volume and gravity control?
- Possible addition of dilution water
- Contraction loss as wort is cooled.
How can dilution water be added during brewing?
- Continuously in-line to the wort flow
- Batch wise to the fermenter.
What conditions must be met when adding water in-line after the wort cooler?
- The water must be at the correct fermentation temperature
- The water must be sterile.
What is the effect of adding dilution water in-line before the wort cooler?
The cooler must be larger due to the greater volume to cool.
What is a direct feedback loop in the context of brewing?
A system that doses the correct amount of dilution water based on the brewhouse volume and gravity.
What must be done to hot brewing water before it is added to the fermenter?
It needs to be cooled down, usually through the wort cooler.
What is contraction loss in wort cooling?
The difference in volume that typically decreases by 4% as wort is cooled from 100°C to 20°C.
How is specific gravity related to wort?
Wort has a specific gravity that brewers convert to °Plato, and it must be measured at a fixed temperature.
What formula represents the relationship between volume at different temperatures?
V₍₂₀₎ = 0.96 × V₍₁₀₀₎.
What factors influence the cooling processes in brewing?
- Materials
- Processing equipment
- Brands being brewed
- Relevant brewing yeast.
True or False: The wort decreases in volume by 4% as it cools from 100°C to 20°C.
True.
