As we are beginning to monitor our DO levels (only took 13 years...) I was looking for a chart looking into the threashhold levels for packaging bottles/cans.
1) PPB levels in beer at packaging. Shaking vs not shaking.
2) PPB levels in beer at various intervals after packaging.
3) headspace air.
Is is measured as a percent?
Anyone have a quick link to a protocol out there?
We just did some monitoring and it sounds like we have lots of work to do...
Packaging day--
Head space O2 (as a percent) after packaging (no shaking)--~4.4%
Beer DO levels at packaging--65 PPB
Head space O2 (as a percent) after 10 minutes of moderate shaking --2.2%
Beer DO levels in beer after shaking --183 PPB
Next day--
Head space O2 (as a percent) after packaging (no shaking)--~3.0%
Beer DO levels at packaging--200 PPB
Head space O2 (as a percent) after 10 minutes of moderate shaking --1.7%
Beer DO levels in beer after shaking --303 PPB
Next Day
Head space O2 (as a percent) after packaging (no shaking)--~2.4%
Beer DO levels at packaging--203 PPB
Head space O2 (as a percent) after 10 minutes of moderate shaking --2.0%
Beer DO levels in beer after shaking --320 PPB
So at day three- things look like they are starting to level out. Next is to monitor beer in tanks, just before filter, just after filter, in the bright tank, before diaphram pump, after diaphram pump, in filler bowl on bottling day. All of this will be in PPB and we can see where we are picking up these airs. The next thing is to figure out how to solve it bearing in mind a systematic plan and a budget.
1) PPB levels in beer at packaging. Shaking vs not shaking.
2) PPB levels in beer at various intervals after packaging.
3) headspace air.
Is is measured as a percent?
Anyone have a quick link to a protocol out there?
We just did some monitoring and it sounds like we have lots of work to do...
Packaging day--
Head space O2 (as a percent) after packaging (no shaking)--~4.4%
Beer DO levels at packaging--65 PPB
Head space O2 (as a percent) after 10 minutes of moderate shaking --2.2%
Beer DO levels in beer after shaking --183 PPB
Next day--
Head space O2 (as a percent) after packaging (no shaking)--~3.0%
Beer DO levels at packaging--200 PPB
Head space O2 (as a percent) after 10 minutes of moderate shaking --1.7%
Beer DO levels in beer after shaking --303 PPB
Next Day
Head space O2 (as a percent) after packaging (no shaking)--~2.4%
Beer DO levels at packaging--203 PPB
Head space O2 (as a percent) after 10 minutes of moderate shaking --2.0%
Beer DO levels in beer after shaking --320 PPB
So at day three- things look like they are starting to level out. Next is to monitor beer in tanks, just before filter, just after filter, in the bright tank, before diaphram pump, after diaphram pump, in filler bowl on bottling day. All of this will be in PPB and we can see where we are picking up these airs. The next thing is to figure out how to solve it bearing in mind a systematic plan and a budget.
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