used 500L 3BBL micro mini beer brewing/brewery equipment

1.CE&ISO, 90012.Long service life, 3.Factory Price, 4.Could choose PLCaaHMI,touch screen, 5.cooling jacket, PU - details see: https://www.machineto.com/used-500l-3bbl-micro-mini-beer-brewing-brewery-equipment-10023927

Processing:Fermenting Equipment,Manual,semi-automatic,full-automatic	Condition:New	Place of Origin:ZHE,Zhejiang, China (Mainland) China (Mainland)	Brand Name:DY
Model Number:DY-PJSB-002	Processing Types:beer	Voltage:380V/3PH/50Hz or according	Power(W):380V/3PH/50Hz or according
Dimension(LWH):According to the requirement	Weight:100kg-5000kg according to the volume	Certification:CE,ISO9001,PED,SGS	Warranty:1 YEAR
After-sales Service Provided:Engineers available to service machinery overseas	material:ss304&ss316	Technology:Manual,semi-automatic,full-automatic	Control system:Could choose PLC,touch screen
Insulation thickness:50mm/80mm/100mm

1.Malting: In this phase the malt is ground to extract its contents. Special mills are used in malting because it is important that the shell be as whole as possible to avoid the extraction of unwanted substances in the process.

2.Wort boiling: The wort is boiled in a tank with a vapor heating system. The hops, which give the beer its characteristic bitterness, are added during the boiling process. This phase of the process gives a defined stable flavor.

3.Wort filtration: Once the wort has been extracted in the macerator, the shell needs to be separated with specially designed filters. The most commonly used filters are the ones with a false bottom that have small slots through which the filtered wort can run.

4.Wort cooling: This process is done using a cooler made from stainless steel plates. Canals in the plates make it possible to transfer the heat between the cooling elements and the juice. The clarified wort must be cold when the yeast is pitched as this is what will transform the wort into beer.

5.Fermentation: The fermentation is carried out by yeast cells that transform the wort into beer.Yeast is a onecell organism that reproduces when it is fed the sugar, amino acids and minerals found in the wort. The byproducts of this process are alcohol and carbon dioxide. Once the nutrients in the wort have been consumed, the yeast cells group and later settle to separate from the beer. The fermentation temperature is an important factor that affects the flavor and color of beer, which is why modern tanks require special controls.

6.Ripening:The final flavor of the product is acquired during the ripening process. The final flavor is produced at very low temperatures of about 0°C. After several weeks of resting during the ripening process, which produces flavor, the beer is ready for the last phase of the process.