How can Coriolis measurement benefit the Brewing industry?

Many brewers have standardized on volumetric flow measurement. A change to Coriolis technology and direct mass flow measurement can improve loss measurement and tracking in a couple of ways.

One type of loss is the change in volume of wort as it moves through the brew house. Using volumetric measurement only, the drop in wort temperature between the Brew kettle and the Cold Wort Receiver could cause as much as a +4.25% error in the loss measurement. This reduction of volume with a drop in temperature is sometimes referred to as “shrinkage.” Accounting for shrinkage is difficult because it is not linear with temperature.

Another example is when Balling used is measured in a grab sample and may not be representative of all of the wort due to segmentation in lines or stratification in vessels. This segmentation is another source of error.

Coriolis technology helps make accurate brew house loss measurements in two ways:

Flow measurement is made directly in mass units, the units required for accurate calculation of the pounds of extract. Additionally, some brewers use continuous Balling measurement to track the progress of the brew through the Brew house. The Balling of the wort can show whether the process is within the control limits.

Micro Motion has a white paper on this with specific examples.