Hot and Cold Liquor Tank - Best Practices
1. Hot and Cold Liquor Vessels should be equipped with dedicated pumps and multi-function manifolds to support recirculation, transfer, and CIP functions. Connection to receiving vessels via hose is preferred vs hard-piping to maximize flexibility for process configuration.
2. Hot Liquor Vessels should be equipped with heating capacity (steam, electric or direct fire) to raise the temperature of the full operating volume at a rate of not less than 50F per hour. Heat transfer surfaces should be located on the bottom and/or lower 1/3 of the cylinder.
3. Cold Liquor Vessels should be equipped with cooling capacity (glycol jackets) to reduce the temperature of the full operating volume at a rate of not less than 2F per hour. Jackets should be located in 2 or 3 zones – top & bottom halves or top, middle & bottom thirds of the cylinder. Bottom jackets are not recommended. NOTE: Under certain circumstances it may be desirable for the CLT to be a single-wall vessel located in a cold room, in which case no jackets are required.
4. Vessels should be equipped with Level Gauge Glass (HLT) or Clear Plastic Tube (CLT) with isolation and drain valves.
5. The cylinder of the HLT vessel should be fitted with sufficient insulation to permit safe hand contact with the outer skin of the vessel when internal operating temperature is at 400F (includes safety factor). The cylinder of the CLT vessel should be fitted with sufficient insulation to support the specified cooling rate in a 90F ambient environment, and maintain the full operating volume of the vessel at set temp + 2F over a twelve hour power outage period.
6. Recirculation ports should be located on the top or as high as possible on the cylinder (above Operating Volume / Overflow level) . If top, an internal 90 degree elbow is recommended to prevent plunging.
7. Vessels should be equipped with a volume limiting overflow relief outlet, either an internal standpipe discharging through the bottom or a port high on the cylinder equipped with a discharge pipe reaching to the bottom of the vessel. Either style discharge should be fitted with a T/C flange at the bottom to support hose connection as needed.
8. Vessels should be equipped with an inlet for fresh filtered water, located above the highest fill level and sized to accommodate a fill rate sufficient to refill the empty vessel in approximately 90 minutes or less.
9. Bottom drain ports should be fitted with an elbow & drain tube extending beyond the perimeter of the vessel so operators are not compelled to reach under the vessel to actuate the drain valve. The drain tube should also be fitted with a TEE and valve located between the drain valve and the pump inlet to facilitate direct drainage and to provide an auxiliary fill port.
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© 2015 - Philip Internicola, Craft Brewery Consultant, email@example.com