The agitator plays a critical role in the mashing process during beer brewing. Different stages of the brewhouse process require varying agitator speeds. To accommodate these process requirements, the mixer in each vessel of the brewhouse system should operate at at least two speeds: a fast speed of 30–40 r/min and a slow speed of 10–15 r/min. However, the ideal agitator tip speed is generally maintained at 2.6–3.0 m/s, as this is specifically designed to meet the demands of different phases of the mash.
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When doing the malt and water mixing, relatively fast speed of agitator is generally used, so that the dry malt can be fully mixed with water, continuously dispersed and absorbed in the mash tun, and the malt will not be deposited on the bottom of the pot or “clumped”; however, in the mash tun of less cases, consider using a slightly slower speed of the agitator, because fast tends of agitator to throw the mash against the surrounding pot walls.
Usually in the process of protein rest, it is often not stirred, and this process is very similar to the general soaking method. Theoretically speaking, agitator process should be carried out during the protein resting process, because this is conducive to the dispersion and dissolution of materials, and is conducive to the dissociation and action of enzymes.
However, due to factors such as the material-water ratio of malt mash during protein resting, the stirring is not uniform. Moreover, in actual effect, the difference between whether stiring or not is not too big, so in consideration of energy saving, stirring may not be carried out.
Agitator equipped in brewery during gelatinization and liquefaction is very important, because the gelatinization process of materials has a change process such as suspension → colloidization → liquefaction → resuspension.
When the mash is thick, the heat can be transferred evenly, and it must be stirred continuously at a faster speed by a agitator; but after the mash boils, considering the auxiliary stirring effect of the boiling mash, and the mash has been liquefied , the viscosity has decreased, and a slower stirring speed can be used at this time by a agitator.
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