Food and Beverage
Sensors for use in food applications that can withstand CIP cleaning and deliver accurate, reliable measurements.

Wort Copper

After sparging the liquid is known as wort. The wort is moved into a large tank known as a "copper" or kettle where it is boiled with hops and sometimes other ingredients such as herbs or sugars. This stage is where many chemical and technical reactions take place, and where important decisions about the flavor, color, and aroma of the beer are made. The boiling process serves to terminate enzymatic processes, precipitate proteins, isomerize hop resins, concentrate and sterilize the wort. Hops add flavor, aroma and bitterness to the beer. At the end of the boil, the hopped wort settles to clarify it in a vessel called a "whirl-pool", where the more solid particles in the wort are separated out.

Sensors and Conditions

pH Sensors for Wort Copper

Goal of Measurement:
Control acidification of wort to about pH 5 – 5.2 to improve separation of coagulated proteins

Range: Resolution: Interference: Sensor Type: Armatures:
pH 1 to pH 12 0.1 pH Hot NaOH (85°C) EASYFERM FOOD
Other Conditions: Applications: Benefit of Sensor:
Boiling conditions
CIP cleaning (NaOH, HNO3)
N/A Precision measurement between CIP cycles

Part Number
EasyFerm Bio Arc 425
EasyFerm Bio Arc 325
EasyFerm Bio K8 120
EasyFerm Bio K8 160
EasyFerm Bio K8 200
EasyFerm Bio K8 225
EasyFerm Bio K8 325
EasyFerm Bio K8 425
EasyFerm Bio VP 120
EasyFerm Bio VP 225
EasyFerm Bio VP 325
EasyFerm Bio VP 425
EasyFerm Bio 120
EasyFerm Bio 225
EasyFerm Bio 325
EasyFerm Bio 425