Flash Pasteurizer

[toneflem]

We are in the market for a pasteurizer that can handle processing 40 bbls at a time. I'm just looking for for some information on what everyone else uses and pricing for one. Also, maybe some general info on dimensions and over all size we would need to house one. Do you have to fine the beer before sending it through the pasteurizer?

Cheers,
Tony

[dick murton]

Ideally filter the beer before pasteurisation. The process is logarithmic, i.e. a very small increase in micro loading requires a substantial increase in temperature.

Generic rules, not specific
1 PU = 60 deg C for 1 minute
An increase of 2 deg C doubles the PUs
An increase of 7 deg C increases PUs by 10
Double the time, double the PUs
20 PUs – only 1 in 10 billion survive
30 PUs - only 1 in a million billion survive

Typical PUs required
Brewer’s yeast 1 PU
Pediococcus spores 1 PU
Lactobacillus spores 5 PU
Wild yeasts 10 PU

Typical target PUs = 15 to 20, but depends upon microbiological loading.

Higher levels of yeast can also give autolysed flavours - another good reason to filter first

[dick murton]

I got disturbed part way through the response

I meant to say that the oxygen levels have to be virtually zero, literally a few ppb to avoid carboardy, cooked flavours, and at a couple of places I know of, they use several hundred PUs becasue they haven't got the beer virtually sterile filtered. So this affects the flavour, and causes baking on in the passie, so can be a pig to clean properly.