Flow Rates and Tur­bid­ity

Craft Beer & Brewing Magazine - - Gearhead -

The slower a beer flows through a cen­trifuge, the more solids are pulled from the liq­uid and the clearer the beer. A brew­ery cen­trifuge can take a lightly hazy beer and turn it bright, or it can take a thick slurry of yeast and pro­teins and spin out clear beer. The more res­i­dence time the beer has in the bowl of the cen­trifuge, the brighter it will be (though a fi­nal pol­ish­ing filter may be needed to achieve the bril­liance req­ui­site in styles such as Pil­sner). The GEA HB-05 unit at Three Weavers runs at an av­er­age of 30 bar­rels per hour. Hops-heavy beers, such as Ex­pa­triot IPA, run slower to re­move more hops mat­ter (about 15−20 bar­rels per hour), and beers that drop bright more eas­ily, such as Sea­farer Kölsch, run through the sys­tem faster (up­ward of 35 bar­rels per hour). Brewers have fine-grain con­trol over how much ma­te­rial is re­moved dur­ing the sep­a­ra­tion, and even tra­di­tion­ally hazy beers such as hefeweizens can be pro­cessed in the cen­trifuge to leave just the right amount of par­ti­cles sus­pended in the beer.

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