Good Beer Hunting (GBH) just published an article about Societe Brewing in San Diego.
Good, informative article about the two founders.
I haven't brewed for a few years, but I am confused here.
I have read this portion of the article a few times, and I don't understand what the author says they are doing with the hot liquor filling the brite tank before transferring in beer.
After they fill the brite with hot liquor, then send it back to the hot liquor tank, doesn't the brite refill with air and oxygen?
This is about 3/4 through the article. Search for "120".
One of those investments is a 120-BBL hot liquor tank, which they use for the sole purpose of purging their brite tank. Typically, breweries purge their brites with carbon dioxide before transferring into them from fermenters or barrels. Before transferring the fermented beer, Societe fills their brite tanks with hot liquor until they overflow and then pushes it back into the hot liquor tank, ensuring the brite tank is air (and oxygen) free. This allows the brewery to both save carbon dioxide and achieve low-single-digit parts per billion levels of dissolved oxygen (DO).
Installed, this hot liquor tank was a $90,000 project—for that single purpose. Since DO is the single greatest factor affecting the freshness of a beer, this upgrade to a seemingly small part of their packaging process ensures Societe’s beers maintain as low as possible DO levels, and the end result is a fresher product.
Good, informative article about the two founders.
I haven't brewed for a few years, but I am confused here.
I have read this portion of the article a few times, and I don't understand what the author says they are doing with the hot liquor filling the brite tank before transferring in beer.
After they fill the brite with hot liquor, then send it back to the hot liquor tank, doesn't the brite refill with air and oxygen?
This is about 3/4 through the article. Search for "120".
One of those investments is a 120-BBL hot liquor tank, which they use for the sole purpose of purging their brite tank. Typically, breweries purge their brites with carbon dioxide before transferring into them from fermenters or barrels. Before transferring the fermented beer, Societe fills their brite tanks with hot liquor until they overflow and then pushes it back into the hot liquor tank, ensuring the brite tank is air (and oxygen) free. This allows the brewery to both save carbon dioxide and achieve low-single-digit parts per billion levels of dissolved oxygen (DO).
Installed, this hot liquor tank was a $90,000 project—for that single purpose. Since DO is the single greatest factor affecting the freshness of a beer, this upgrade to a seemingly small part of their packaging process ensures Societe’s beers maintain as low as possible DO levels, and the end result is a fresher product.
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