This lecture discusses the more common characteristics of gases and the way they interact with processes within a brewery, as well as the environment in which the people work. The content expert sets a background for the presentation on gases by addressing first the states of matter. Secondly, he explores thermal expansion, the effects of gas densities, and the various gas laws. Finally, the importance of safety, particularly in terms of carbon dioxide, is stressed and reviewed.
Read moreEight of the most common valve classifications, and their fundamental construction differences are presented so that you can easily explain how each type of valve operates, and what they are recommended for. Although you will not be required to do calculations with a valve “coefficient of flow”, you should understand what the value represents for both pressure loss and automation. Sanitary design is clearly described, and block and bleed valve installations, allowing for innovative piping layouts such as matrix system, are also introduced.
Read morePumps are a critical component of beer production to control the movements of fluids (gases, and liquids) throughout the process. This lecture discusses the fundamentals of both centrifugal and positive displacement pumps. In order to select the right pump for a particular application, one needs to understand the basics such as suction head, vapor pressure, cavitation, and viscosity, as well as pump curves and pressure losses associated with piping systems. All those concepts are covered in details, and several scenarios will be presented, guiding you through successful pump troubleshooting.
Read moreThis lecture covers the fundamentals associated with thermal energy, including the terminology and the basics behind the three (3) modes of heat transfer namely conduction, convection, and radiation. The design and operation of heating and cooling vessels and heat exchangers are thoroughly reviewed. The lecture will also describe the factors that affect thermal exchange through conduction and convection. Emphasis is mainly on uni-directional and counter-current heat exchangers commonly found in a brewery environment. Finally, we will walk you through basic calculations of sensible heat, convection and conduction heat transfer and finally heat exchanger. Each of those are related to practical applications in a brewery.
Read moreThis lecture covers the various types of refrigeration that are available. However, the focus is on the most common type of refrigeration used in breweries: vapor compression refrigeration. The fundamentals of primary and secondary refrigerants, compressors, condensers and evaporators are clarified, and the advantages and disadvantages of centralized and decentralized configurations are discussed. The content expert will also briefly introduce absorption refrigeration technology.
Read moreThis lecture clarifies the concept of carbon dioxide collection systems. Our content expert addresses the functions, the operations and the layout of what would be a desirable system.
Read moreRandom variability follows systematic rules. This is what allows statistics to be a practical tool in quality control. Statistics do not make decisions for you. Rather, statistics measure the risks that you would be taking whenever you draw any conclusions. Do you really need to intervene and make adjustments or is the observed variability within acceptable limits? The content expert will guide you through the maze of data that you have collected.
Read moreA brewer is often described as a “glorified janitor with good problem solving skills”. Our content expert walks you through tested techniques to generate information when the one available is insufficient to resolve the issue. The lecture also uses case studies to clearly illustrate how those methods can be applied in the brewery.
Read moreThe aims, objectives, and the techniques of pure culturing, maintenance, and preservation of brewing yeast strains are being discussed and reviewed. The rationale of propagation is presented, and laboratory and plant-scale approaches are covered. Finally alternatives to propagation are offered.
Read moreThis lecture intends to give you a clear understanding of the construction and specifications of modern single valve kegs. The content expert also describes standard kegs, and couplers found throughout the industry. Finally the operations of inspecting, washing, and filling are detailed not only for large automated systems, but also for smaller craft brewery setup (manual filling).
Read moreThis lecture is intended to provide the fundamentals behind another system that falls under “utilities” and that is often forgotten or neglected. After a brief definition, the Ideal Gas Law and its related pressure-volume diagrams are thoroughly explained. After a review of the principles that govern compression and a description of the operations of several types of compressors, this lecture ends with an overview of a typical compressor plant with emphasis on the importance of drying compressed air and how minute leaks in the air system can become very costly.
Read moreA review of barley and malt first requires a need to establish the fundamentals that link barley, the malting process, malt, the brewing process, and beer together. Prior to an examination of the barley grain and the malting process, this lecture will address the key questions: what are the malt contributions to brewing and beer? And how are the necessary attributes created during the malting process?
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