Lesson 3 - Steam Theory SAQ
This lesson allows you to test yourself on the material covered in the Steam Theory lesson and determine the level to which you have met the learning outcomes.
Suggested Response - Q3
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a) What is the difference between culinary and utility steam?
b) In which places within a brewery might you find culinary steam?
c) In which places within a brewery might you find utility steam?
Response:
a) Culinary, or clean steam, is made using softened and deionised water in high quality equipment. Utility steam is steam made with harder water that has the potential for more impurities, including sodium salts, oxygen scavengers, scale inhibitors, antifoam agents, etc. Utility steam is often used to generate culinary steam.
b) Culinary steam in a brewery is used on surfaces that need to remain sanitised and free from debris or impurities. As a result, culinary steam is required for the steam sterilisation of fermentation or yeast propagation tanks. Mash vessels with direct steam injection may also use culinary steam.
c) Utility steam can be used in steam jackets where the steam is not in direct contact with the product inside the tank. Examples include the steam jackets of a mash vessel or wort kettle.