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When homebrewers transfer wort, they may pour it from one pot to another, and even yeast is added in this way. All commercial breweries transfer wort or beer through pipes and pumps. When the beer completes all the steps in the brewhouse equipment, it is discharged into a commercial-scale fermentation tank. Also, the method of adding yeast may be different. To save costs, large industrial breweries maybe expand training by yeast.
Due to the increase in production scale, commercial brewers will pulverize grains through multi-roll or wet milling. In wet milling, the malt retains moisture and increases the moisture in the shell. Also, some commercial brewers use auxiliary materials (such as rice), which require multiple types of machines for milling.
Saccharification has a similar process in commercial brewing and home brewing, but most commercial breweries use a heated mixer with an agitator to keep the saccharification temperature uniform. Winemakers who use additives need to complete an extra step in which they boil the mixture to gelatinize the starch.
Another difference is that commercial breweries closely monitor raw material production. The two most important indicators are brewing material efficiency (BME) and hop utilization. The efficiency of brewing materials in commercial brewing is about 90%, while the efficiency of brewing materials in home brewing is about 75% to 80%.
Of course, there are many differences between commercial brewing technology and home brewing technology. Here we will select a part of brewing technology for analysis. If you are interested, we will continue to update the brewing technology.
Contact us to discuss your requirements of commercial brewing equipment manufacturer. Our experienced sales team can help you identify the options that best suit your needs.