Sugar Concentration Measurement in the Brewing Process

Measure and track extract efficiency with reliable measurement instrumentation.
Sugar Concentration Measurement in the Brewing Process

Achieve maximum extract efficiency

Early in the brewing process, starches in the malted barley grain are converted into fermentable sugars. The fermentable sugars are then dissolved in water at high temperatures in the lauter tun. The output of this process is known as extract. This is often one of the most important, yet challenging parts of the process. Brewers experience difficulties accurately measuring the amount of extract in each brew leading to product loss, increased raw material costs, and decreased throughput. Fortunately, Emerson has developed highly accurate flow and temperature instrumentation to help address these exact customer pains. Our solutions provide customers with precise concentration measurement and tracking for maximum extract efficiency.

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