Verification the analytical parameters of raw materials and their technological suitability for the selected type of beer
Optimalization of the function of the mill and other machinery during the entry and treatment of the malt
Overall appraisal of mashing technology the verification of temperature curve, rest, mash quantity, technology of mashing system, boiling intensity
Complex appraisal of the lautering mode (lauter tun, as well as, mash filter) optimalization of the lautering regime (temperature, clarity, raking, pressure difference, flow, content of solid), strainer load, consultation on the field of lautering algorithms
Appraisal technology for wort boiling evaporation, boiling intensity, pressure boiling
Appraisal of hopping the utilization of bitter substances and other hop components for example polyphenol-compounds, proposals of hopping in relation to type of beer
Whirpool tank efficiency and its effect on analytic parameters wort and beer, appraisal of wort loss, saving of extracts, improvement of efficiency, the saving of water
Cooling optimalization an the maximization of energy efficiency, minimization of waster water etc.
Enzymatic and other preparations utilized during of the preparation wort - Comprehensive preparation (amylolytic, pectolytic, mixed preparation) mash acidification, addition trace element, etc.
Appraisal of the special analytic parameters wort, diagnostics creation and reduction of the concentration ATNC (Append total and N-nitroso compounds) during the preparation wort and other production steps
Sanitation mode the effects of various technologies, sanitation preparation, optimalization and concentration and power consumption, microbiological efficiency of sanitation
Extract audit of the brewhouse drift of brew control, possibility of saving malt
Guarantee test verification of the parameters specified in the contract for new construction
Control brew detailed technological monitoring of preparation word and verification of intermediates steps via analytical criteria
Monitoring the concentration of heavy solids in cold wort - pertinent to optimalization of the preparation of the wort
Monitoring of pitching control of the functioning and calibration yeast dosing apparatus, quantifying yeast cell volume
Monitoring of termodynamical mode of fermentation, temperature, pitching dose, concentration of yeast cell, diacetyl and other analytical criteries during fermentation cycle
Appraisal of special analytic parameters wort, diagnostics creation and the reduction of the concentration ATNC (Append total and N-nitroso compounds) during the fermentation
Appraisal of technological parameters and yeast strain variations and the effect on analytic and senzoric criteries of beer
Monitoring of microbiological levels during primary and secondary fermentation, determination of the optimal point of sampling, taking of samples (often together with brewery lab for its verification), determination individual groups microbes (coliform bacteria, lactic bacteria, total number of bacteria, total number of yeast, foreign and culture yeast) or identification contaminant microorganisms on the level genus and race
Comparing different technologies, classic, one- and di- phase CKT technology process by course of analytical and senzoric criteria
Determining technological efficiency, temperature, presssurance and time program, verification of the availability of the yeast strain, the optimalization of the displacement of yeast and sludge (or hose green beer), monitoring the analytical parameters during all fermentation processes, carbon dioxide collection
Ascertainment of the efficient of the yeast propagating plant program washing the yeast, aeration and storage yeast
Purity of yeast culture v in the other form (culture on the agar, technical clear culture of the pitching yeast with special thicken culture
Sanitation mode through the use different sanitation technologies, sanitation preparation, optimalization concentration and power consumption, microbiological efficiency of sanitation
Filter process optimalizationdifference pressure, clarity, analytical analysis beer of filtration etc.
Assignment applicability of the composition of kiselguhr, the relationship particular kiselguhrs, integral dose and technology dosing etc.
Appraisal of filtration line functioning proposal for the automatization dosing kiselguhrs etc.
Proposal and verification of optimal stabilization process
Monitoring of microbiological cleaning v in last phases beer production, filtration, ultrafiltration (checking of parameters sterilization filters), pasteurization
Detailedmonitoring of pasteurization effects during tunnel and flash pasteurization, and the soncetutive optimalization of the pasteurization program
Monitoring analytical parameters of finished beer intermediates (wort, green beer, etc.)
Sanitation mode through the use different sanitation technologies, sanitatization preparation, optimalization concentration and power consumption, microbiological efficiency of sanitation