Application Note

4 Fluke Corporation Yuengling brews up a winning maintenance approach
Fluke Corporation
PO Box 9090, Everett, WA 98206 U.S.A.
Fluke Europe B.V.
PO Box 1186, 5602 BD
Eindhoven, The Netherlands
For more information call:
In the U.S.A. [phone] or
Fax [phone]
In Europe/M-East/Africa [phone] or
Fax [phone]
In Canada (800)-36-FLUKE or
Fax [phone]
From other countries [phone] or
Fax [phone]
Web access: http://www.fluke.com
©2011 Fluke Corporation.
Specifications subject to change without notice.
Printed in U.S.A. 6/2011 4067465A AW-EN-N
Modification of this document is not permitted
without written permission from Fluke Corporation.
Fluke. Keeping your world
up and running.
®
How Yuengling
makes a better brew
Milled, heated, cooked, pumped, cooled, aged,
and filtered—beer and its ingredients are on
the move throughout the production process.
1
2
3
4
5
6
Corn grits and malted barley are transferred
to the hoppers. The malted barley is milled
to the desired size. The corn grits and part of
the malt are combined with water in the grits
cooker to be softened and liquefied, the rest of
the malt is combined with water in the mash
tun, the “cooker mash” is added to the mash
tun, and the mashing cycle is complete.
The liquid (now called “wort”) is separated
from the grains. The wort is transferred to
the kettle, boiled for sterilization, and hops
are added. The boiled wort is then pumped
to the hot wort tank and cooled.
As the wort is transferred to the fermentation
cellar, pure cultured Yuengling yeast is added.
The yeast converts the sugar in the wort into
alcohol and carbon dioxide, while impart-
ing its own special flavors. When the wort
has fermented, it is called “beer.” The yeast
is reclaimed for the next generation of brews,
and the carbon dioxide is reclaimed, purified,
and later injected back into the beer.
The beer is pumped through a centrifuge
to increase clarity and then cooled to 32°F
(0 °C) before being transferred to the aging
cellar. The beer ages for 14 days to increase
clarity and allow the flavor to mature.
The mature beer is cooled again and
filtered for clarity, and the carbon dioxide
adjusted to insure superior flavor and
foaming qualities before the beer is
moved to the finishing tanks.
The beer is then put in bottles,
cans, or kegs for customers.