PRODUCT
Beer dilution equipment

The dilution of beer with water is usually carried out in the area between the after-fermentation tank and the filter. Fully degassed (by vacuum or CO2 purge) water is used, which is carbonized to the desired CO2 content. To maintain the accuracy of dosing (mixing), it is necessary to have on the appropriate equipment automatic analyzers of continuous action that determine the concentration of the initial wort, and additional instrumentation in the collection for filtered beer. The dilution water must be cold (about 0°C) and microbiologically impeccable, for which it must be cooled and passed through a sterile filter. Since water of this quality is also used for flushing pipelines and filters (during kieselguhr washing), that is, it is used at the beginning and end of filtration, it becomes possible to use the first and last washing water to control the concentration of the initial wort (in this case, the iron content in kieselguhr must be taken into account and calcium). Properties of beer The taste of beer after dilution (assuming 14.5-15% wort is used) is practically the same as the taste of beer batches made from wort at a normal concentration. The content of higher alcohols and esters varies within the margin of error. The color of beer in modern breweries also does not change, as does the stability of taste. The stability of the beer after dilution is slightly improved, since the substances that cause colloidal haze of beer when strongly cooled are diluted. Dilution negatively affects the quality of the foam: at 15% dilution - relatively slightly, at 28% - medium, and at a dilution of 40% - quite significantly. The reason for this, in addition to the actual dilution, is the changes that occur with high-gravity beer during storage. For conventional "lager beers", the high content of extractives in the initial wort does not affect the quality as long as the original composition of the beer can be maintained, however, specific Pilsener beers with a typical hop aroma are less suitable for this technology. In countries where the German brewing purity law does not apply, this is not a particular problem, since there is the possibility of additional addition of isomerized hop extracts, CO2 hop oil extracts and even hop flavors. However, businesses producing high-quality premium beer strive to adhere to technologies that do not negatively affect the quality of beer.