Creative Gas Detection Solutions

Toxic Gas Detection in Breweries

Toxic Gas Detection

Many people consider beer brewing an art, but most of them do not know that there is a serious scientific concept behind this art. In the modern brewing industry, the same rigorous standards of safety are demanded like those demanded for the quality of beverages.

The different processes involved during brewing and the toxic gas detection evolved during each of them

1 – Malting

In this process, germination is induced by washing the malt and then soaking it in water (steeped). As soon as germination is over, the malt is cleaned, dried in kilns, and finally separated.

Before brewing, the malt is compressed, and water is added to convert starch into malt sugar. Next, the Lautering process is initiated, and the draff is separated, leaving behind the liquid wort.

2 – Preparing the Wort

After collecting the liquid wort, it is boiled in the brewing kettle and the hops are eventually introduced. The extract obtained, is isolated from the wort in the whirlpooling process.

3 – Fermenting

Yeast is then added to the fermentation process after the wort has cooled down. Two main phases are involved in this process: (i) main fermentation and (ii) maturing fermentation, which takes place in two individual tanks so that the beer is able to mature properly.

During the fermentation process, CO2 is formed as a bi-product, but high concentrations of this gas can be toxic and can even prove lethal. The fermenting process includes the following:

Read more: Toxic Gas Detection in Breweries

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