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Turbidity Control

We have mentioned  the importance of beer turbidity control during centrifugation, but how do we achieve this?

Turbidity measurement is an optical analysis method. It detects the intensity of scattered light emitted by a light source. The intensity of scattered light is detected by photodetectors positioned at specific angles around the measuring cell, namely 90° and 25° scattered light:

  • Scattered light at 90° is used to detect the presence of small particles.

  • 25° (forward scattering) is used to detect large particles.

Figure: Scattered light intensity for detecting small and large particles

Figure: Scattered light intensity for detecting small and large particles

So, using a turbidity meter allows the brewer to determine the liquid’s transparency, which takes into consideration all sizes of particles, regardless of the sample’s colour.

The figure below shows where the in-line turbidity meter is positioned in the clarification process to allow the brewer to optimise the process to achieve the required clarity:

Turbidity control

Figure: In-line turbidity meter set-up

The turbidity is constantly measured during transfer of the beer from the source vessel (e.g. the fermentation vessel) to the destination vessel (e.g. the maturation vessel). As the beer leaves the centrifuge (remember we used the term centrate), the turbidity is measured and the result is then fed back automatically to the centrifuge process control system. The centrifuge then automatically adjusts the centrifuge speed, solids discharge rate, and beer flow rate to achieve the beer clarity specification.

Commercial examples of in-line turbidity meters include:

Sigrist PhaseGuard T and TurbiGuard

Note, this is for illustrative purposes only and is not a recommendation or endorsement of a particular supplier’s product.

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