MicroBrewery Brewing Equipment

Muhimmancin Zabar Kayan Aikin Da Ya dace
Zaɓin kayan aikin da suka dace don microbrewery ɗinku ba kawai zai tabbatar da ingantaccen tsarin aikin ku ba amma kuma kula da ingancin da ake so da dandano na giya ku.
Zuba hannun jari a cikin kayan aiki masu inganci kuma zai taimaka rage farashin kulawa da rage raguwar lokaci.

Muhimman kayan aikin Microbrewery kamar ƙasa:

Tsarin Ruwa

Zuciyar kowane microbrewery shine tsarin shayarwa, wanda ya haɗa da abubuwa masu mahimmanci da yawa:

Mash Tun

Mash tun shine inda ake aiwatar da aikin mashing.An ƙera shi don riƙe cakuda hatsi da ruwa, da ake kira dusar ƙanƙara, da kuma kula da daidaitaccen zafin jiki don sauƙaƙe jujjuyawar sitaci zuwa sukari mai ƙima.

Lauter Tun

Ana amfani da lauter tun don raba ruwa mai dadi, wanda ake kira wort, daga hatsin da aka kashe.Yana da fasalin ƙasan ƙarya tare da tsaga ko ɓarna don ƙyale wort ya wuce yayin riƙe hatsi.

Tafasa Kettle

Tafasa tukunyar ita ce inda ake tafasa gyambon kuma ana ƙara hops.Tafasa yana yin hidima don bakara tsutsotsi, mai da hankali kan sukari, da fitar da ɗaci da ƙamshi daga hops.

Wurin ruwa

Ana amfani da whirlpool don raba abubuwan hop, sunadaran, da sauran daskararru daga wort.Ta hanyar haifar da tasirin guguwa, ana tilasta daskararrun zuwa tsakiyar jirgin ruwa, yana sa ya fi sauƙi don canja wurin bayyanannun wort zuwa tankunan fermentation.

Cikin Ciki da Ajiya

Bayan aiwatar da shayarwa, wort yana buƙatar fermented kuma adana:

Masu farkawa

Fermenters su ne tasoshin da aka haɗe wort da yisti kuma fermentation yana faruwa, yana canza sukari zuwa barasa da carbon dioxide.
Yawanci ana yin su ne daga bakin karfe kuma suna nuna ƙasa mai juzu'i don sauƙaƙe girbi yisti da kawar da laka.

 Tankunan Giya mai haske

Ana amfani da tankunan giya masu haske, wanda kuma aka sani da tankuna masu hidima ko kwandishan, don adana giya bayan fermentation da tacewa.
Wadannan tankuna suna ba da izinin carbonation da bayani, kuma suna kula da sabo da ɗanɗanon giya kafin shiryawa.

Filtration, Carbonation, and Package

Don tabbatar da samfurin ƙarshe ya fito fili kuma yana da carbonated, ana buƙatar ƙarin kayan aiki:

Tace

Ana amfani da tacewa don cire duk wani yisti da ya rage, sunadarai, da sauran barbashi daga giya, yana haifar da samfurin ƙarshe mai haske da haske.
Akwai nau'ikan tacewa iri-iri da ake samu, kamar faranti da firam ɗin tacewa, matattarar harsashi, da matatun ƙasa diatomaceous.

 Kayayyakin Carbon

Kayan aikin carbon yana ba ku damar sarrafa matakin carbon dioxide da aka narkar a cikin giyar ku.
Ana iya samun wannan ta hanyar carbonation na halitta yayin fermentation ko ta amfani da dutsen carbonation, wanda ke tilasta CO2 cikin giya a ƙarƙashin matsin lamba.

Kegging and Bottling Systems

Da zarar an tace giyar ku da carbonated, yana shirye don a haɗa shi.Tsarin kegging yana ba ku damar cika kegs tare da giya, yayin da tsarin kwalabe ke ba ku damar cika kwalabe ko gwangwani.
Dukansu tsarin suna tabbatar da ƙarancin iskar oxygen, suna kiyaye sabo da ingancin giyar ku.

Ƙarin Kayayyakin Ƙaƙƙarfan Ƙirƙirar Ƙirƙira

Bayan ainihin kayan aiki, akwai wasu mahimman abubuwa don microbrewery ɗin ku:

Ciwon sanyi da Kula da Zazzabi

Kula da zafin jiki yana da mahimmanci a duk lokacin aikin noma.Glycol chillers da masu musayar zafi ana amfani da su don kula da yanayin zafi da ake so yayin mashing, fermentation, da ajiya.

Tsaftacewa da Tsafta

Tsaftace kayan aikin ku da tsafta yana da mahimmanci don hana kamuwa da cuta da tabbatar da ingancin giyar ku.
Saka hannun jari a cikin kayan aikin tsaftacewa, kamar masu tsabtace sinadarai, ƙwallan feshi, da tsarin CIP (tsaftataccen wuri).