Brewing & Beverage

Single-stage against cold liquor is the simplest arrangement and sends warm water straight back as hot liquor for the next brew. A glycol stage earns its place when liquor cannot get close enough to pitching temperature, which is common for lagers and in warm months. Send your coldest pitching temperature and the liquor temperature in your warmest month.

Compare the volume of warmed liquor the cooler produces per brew with what your hot liquor tank can actually hold. When the cooler makes more than the tank takes, the surplus goes to drain and the water saving disappears. Liquor flow, outlet temperature and tank size all move together, so give us the tank volume with the brew length.

Viscosity kills turbulence, so the coefficient falls and the pressure drop rises for the same flow. A syrup cooler sized like a water cooler will run short. Give us the sugar concentration and the temperature range, and the plates are sized on viscosity at the cold end, where the stream is thickest.

Colder water holds more carbon dioxide, so carbonation runs faster and more consistently when the water arrives near freezing. A falling film chiller makes that water directly, without an intermediate glycol loop, and copes well with the uneven demand of a filling line. Tell us the peak flow and the temperature the carbonator wants.

Cleaning access and drainability, since wort leaving the cooler is the most vulnerable product in the brewery. A pack that cannot drain fully or hides a damaged gasket will spoil batches long before it misses temperature. Plan CIP after every brew and a scheduled opening to look at the plates and gasket seats.