brewing
CellFacts Instruments can measure and screen all aspects of the brewing process to reduce costs and improve quality.
CellFacts has developed systems designed to provide an “eye in the brewing process”. By analysing individual particles using a unique combination of impedance and fluorescence technology the system can be used for the rapid detection and qualification of colloidal particles, yeast and bacteria. This means that customers can optimise energy, water, time and raw materials and improve product quality, shelf life assessment, haze measurement and more.
CellFacts’ systems may be used as a:
- Trouble shooting tool
- Production platform or laboratory system
- Portable, offline and online system
- Product profiling tool
CellFacts’ systems combine ease of use with reliability to provide real time analysis with fast, accurate and repeatable results.
Saving:
- Energy by up to 40%
- Cleaning costs (CIP)
- Production time
- Raw materials
Improving:
- Product quality by rapid shelf-life assessment, haze measurement and contamination detection
- Product release timescales
- Compliance with HACCP and due diligence
Your eye in the brewing process
The use of CellFacts’ systems in the brewing process delivers:
- Significant energy savings of up to 40% by optimisation of copper/kettle performance and reduction of boil times. In turn, increasing capacity by increasing copper/kettle throughput
- Detailed assessment of colloidal particles ex copper/kettle which can have significant impact on process ability, product stability, and haze
- Optimised centrifugation and filterability by assessing particulate and colloidal particle content of rough beer
- Optimised use of raw materials such as copper & isinglass finings
- Optimisation of cleaning in place (CIP) saving energy, water, time, detergent
- Rapid release of some products within 36 hours where positive release by plating (5 days) is a requirement
- Standardised yeast counts
The systems can also be used for:
- Detailed information on mash run off with respect to colloidal particles which may impact later in the process
- Optimisation of the selection of pitching yeast by real time analysis of ‘vitality’ enabling fermentations to ‘come away’ faster
- Real time assessment of the need to ‘acid wash’ pitching yeast (or not) resulting in raw material savings and improved vitality of yeast
- Optimising fermentations, increasing throughput and comparing fermentations in order to standardise product
- Particulate profile beers during aging and maturation/lagering
- Particulate profile finished product to assess stability
- Detailed trend analysis in all areas through archived data
