OnTap Magazine

TECH TALK well living in draught beer lines which are oZygen Hree beer is pushed through the lines with C0 2 or a C0 2 /N 2 mix) and are of course home to some delicious beer which is full of carbohydrates for the bacteria to metabolise. It is also reasonably ‘hop tolerant’ meaning that the antimicrobial protection hops usually provide to beer are overcome #s such iH youore picMing up diacetyl in your pint it may be due to dirty beer lines. HYDROGEN SULPHIDE 6he final flavour compound weoll looM at is hydrogen sulphide. Probably the most unpleasant one to most people this one comes across as rotten eggs or sulphur- liMe &uring the Hermentation process yeast generate sulphur-containing compounds Hrom both organic cysteine and inorganic sulphate constituents .evels oH hydrogen sulphide can be controlled by ensuring that healthy yeast has the right amount oH \inc nitrogen and at the start oH Hermentation oZygen thus limiting the conditions that promote hydrogen sulphide formation. Most of the hydrogen sulphide created is scrubbed away by the C0 2 generated during fermentation; it is a very volatile compound meaning it disappears from the beer quite rapidly. Sulphur is often a good indicator of very fresh beer and anyone who’s had the eZperience oH tasting a *elles lager strains tend to produce more sulphur than ale strains) from a fermentation tank will oHten eZperience it first hand + donot mind a slight whiff of sulphur on the nose of some beers as it can indicate freshness. Plus it’s highly volatile anyway and therefore disappears after a few seconds. That being said sulphur in the beer can also be an indicator oH inHection poor yeast health and under-matured beer. Another key driver of sulphur comes from the presence of sulphate ions in the water. The most famous example of this is the water found in Burton-on-Trent in the UK. The high levels of sulphate in the Burtonwater accentuate a crispbitterness to the beer brewed with it and therefore make it ideal for brewing pale ales and +2#s 6he practice oH p$urtonisingq water adding gypsum calcium sulphate is now widespread *owever brewers rarely add enough emulate the sulphate levels found in Burton water and the subsequent sulphurous p$urton snatchq anamegiven for the initial whiff of sulphur on a freshly poured beer – again because sulphur is highly volatile this disappears quite quickly). Official supplier of Ball Corporation for the supply of printed aluminum cans to our customers Contact us today cask.com 1-403-640-4677 ELECTRICAL CERTIFICATIONS ETL (Canada/US) and CE Compliant (Europe) 3 HEAD FILL STATION Individual inline fill head control technology combines fill level sensors with proprietary foam control valves. CO 2 PRE-PURGE Piston like purge completely evacuates all oxygen from the can prior to fill. MULTIPLE CAN SIZES Simple change over between multiple can heights and widths! COMPACT FOOTPRINT 7’ x 2-1/2’ = 17.5 ft 2 Mobile Option Available. LID DISPENSER Automatic lid slice avoids jams. CO 2 under lid gassing minimizes oxygen pickup. ELECTRIC CAM DRIVEN SEAMER Revolutionary new seamer design! Increased seaming reliability combined with significantly easier setup and maintenance. TOUCHSCREEN HMI Intuitive panel with auto CIP cycle and recipe memory feature. POLYCARBONATE ENCLOSURE For safety and hygiene during canning operations. 3 HEAD FILLER | 25 CANS/MIN 63 CASES/HOUR | 15 - 20 PPB DO MICRO-AUTOMATED CANNING SYSTEM mACS Micro-Canning's Most Flexible System ONE CANNING SYSTEM FOR NEARLY EVERY CAN SIZE CASK HAS BEENWORKINGWITH CRAFT BREWERSWORLDWIDE SINCE THE EARLY 1980’S. WE OFFER AFFORDABLE CANNING SOLUTIONS FOR SMALL TO MEDIUM SCALE BREWERIES, WINERIES, CIDER MILLS AND DRINK MANUFACTURERSWORLDWIDE.