After the saccharification process is finished, the wort and the wheat grains must be separated in a short time, the separation process is called the filtration of the wort, and the filtering is very large for the brewed wine, but many of the brewers of the commercial brewing know only the approximate operation framework of the filtration, For many of the details of the filtration, it is not known that the brewing wine has a number of problems that should not arise: if the filter is not clear, the content of the fatty acid is much higher than that of the filtered wort, and the problem of bad influence on the foam and the flavor of the beer is 2: the filtering speed is relatively slow, Can lead to the oxidation of the polyphenol substance, the color of the wort is deepened, and the taste is poor.

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In order to avoid these problems, we will talk about the details that should be paid attention to in the filtration of brewing equipment. There are now two filtration methods, one is natural filtration, which is the gravity filtration generated by height difference; the other is filtering, that is, using pumping wort filtration, here note that if the manufacturer installs filter for you, be sure to install the balance tank for you. Because if there is no balance tank, the pump directly pumping layer, once the operation is improper or normal layer compaction, it is very likely to filter screen plate bend! Elsewhere, the two filtering methods pay attention to the same points. Note 1: check whether the filter plate paves the pressure, must pump 78 ℃ hot water until the filter plate before entering the mash, the purpose is to remove the air from the tube and the bottom of the screen, the other is to form the buffer layer of water, to prevent the wheat mash from smashing directly on the filter screen plate and blocking the screen plate. Note 2: during the pumping mash, the blender of the saccharifying pot should keep moving to ensure that the mash is uniform. Note 3: when filtering, the temperature is kept at 76 ℃ ~ 78 ℃, the temperature is low, the viscosity of wort is large, the filtration speed is too slow, and the temperature is too high, which will lead to the starch which may not be saccharified. Note 4: when you start the filtration stage, you must avoid filtering too fast, because the filtration is too fast, it will be difficult to filter because of the large suction, so that the layer is tight and the permeability is lost. Note 5: the concentration and volume of head wort are measured directly or indirectly, and then the volume of washing water should be calculated attention 6: when washing waste water, the washing water should drown out the dregs as far as possible, as far as possible to prevent oxidation attention 7: the total filtration time is less than 3 hours.