Beer lossĀ occursĀ during brewing startup, wort fermenting to beer process, from careless fobbing,Ā overfilling, beerĀ line leakages, bottle breakage .
And beer lossĀ often depends on the breweryĀ scale and technical capacities.
So most brewers and brewery owner often calculate the beer loss before starting a brewery or pub.
In the brewhouse, beer lossĀ may occur at the wort stageĀ as a result
of over boiling and leakages or through incomplete wort drainage
from spent hops and trubĀ excluding normal evaporation loss.
Fermentation losses depend on the type of fermentation and the vessel design
as well as the method of yeast separation.
Packaging losses might account for roughly 50% of the total production loss.
There is a basic estimated beer loss suggestions as below:
0.5% – 2% losses in BrewhouseĀ during brewing process.
4% – 6% in Fermentation progress.
1% – 3% in maturation in brite tank or serving tank.There is also some loss on the way to maturation via centrifuges.
1% – 3% in PackagingĀ and bottling.
So in total it can vary between 5.5% to 15%.
There are a lot of effective tools, practices and technologies available to reduce beer losses
but first and foremost it is best to choose a high quality brewery equipment.
Sanitary and smooth inside contact of brewery pipeline, pump and tank can reduce beer loss during brewing and fermenting.
Contact with brewman, we will turnkey a high quality and good performance beer brewing and fermenting equipment.
Project Manager: Abby Wang
Email: [email protected]