After the storing the beer is filtrated. In filtration, the beer becomes clear and acquires an extended shelf life.
Efficient monitoring of filtration with the JUMO dTRANS p20 DELTA differential pressure transmitter.
After the yeast has been extracted, the beer is moved to filtration, where it is made shelf stable by removing residual yeast cells and other particles that cause turbidity. The filtration may be based on layer or sieve filters. Filter materials include diatomaceous earth, although it is being gradually replaced by newer technologies such as crossflow filtration with membrane filters. During filtration, the pressure increases gradually at the filter. To a certain extent, this pressure is related to the purity of the beer. You can use the JUMO dTRANS p20 DELTA differential pressure transmitter to measure precisely how long the filter can still be used by determining the increase in differential pressure. In this way you can ensure the quality of your beer and make optimum use of your filters.