Step 6: Heat Exchange |
| Similar to end-of-boil samples, measurements from knockout lines post-heat-exchanger are a great sampling point for final wort analytics such as FAN, TBI, IBU, and more. The knockout heat exchanger is your first critical point to monitor microbiological stability. Having just been boiled extensively, wort is essentially sterile – any microbes picked up in the heat exchanger will seed your fermentation cellar. Depending on the brewing lab’s available resources, this micro stability testing can be done simply with a whirlpak bag or a targeted microbiological screening and identification regimen. |
| Production Level | Test | Method | Tools |
|---|---|---|---|
| <1,000 bbls/yr | Knockout Gravity | Wort-2B |
Hydrometer/Digital Densitometer |
| Knockout pH | Wort-8 | pH Meter | |
| Wort Stability | No Dedicated ASBC Method | Whirl-Pak® Bags | |
|
15,000-30,000 bbls/yr |
Knockout International Bitterness Units (IBU) | Wort-23 |
Spectrophoto- meter |
| Knockout Color | Beer-10 |
Spectrophoto- meter |
|
|
INCLUDE ALL TESTS, METHODS, AND TOOLS FROM THE PRODUCTION LEVELS ABOVE |
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|
30,000-90,000 bbls/yr |
Micro |
Microbiological Ctrl-2 |
Near-Infrared Spectroscopy, Incubator |
|
Thiobarbituric Acid Index |
Wort-21 |
Spectrophoto- meter |
|
| Free Amino Nitrogen | Wort-12 |
Spectrophoto- meter |
|
|
INCLUDE ALL TESTS, METHODS, AND TOOLS FROM THE PRODUCTION LEVELS ABOVE |
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| 90,000+ bbls/yr | Wort Dissolved Oxygen | No Dedicated ASBC Method | High-Range DO Meter |
|
INCLUDE ALL TESTS, METHODS, AND TOOLS FROM THE PRODUCTION LEVELS ABOVE |
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