New “Beverly” Dissolved Oxygen Meter from Hamilton
Product News Nov 29, 2013
Dissolved oxygen is one of the biggest enemies of beer and has to be monitored continuously during the brewing process. It is well known that classical Clark sensors reach their limits in this respect: After stop-of-flow or CIP cycles, they tend to give faulty readings.
Therefore, for some time now optical sensors are being used to monitor the oxygen content more reliably. The portable “Beverly” oxygen meter from Hamilton, which has been on the market since September, has been able to raise the level of process safety by the integration of the latest and most innovative sensor technology.
“Beverly” has been developed on the basis of the Hamilton VisiFerm DO B optical sensor together with leading companies in the market to specifically address current challenges in the brewing process. In critical process phases, the sensor offers significant advantages over classical Clark cells: a faster response time, the independence of using a flow-through procedure, no polarization time and thus an extremely low rate of error.
Easy handling and maintenance
In addition, the “Beverly” has advantages which will help in particular to increase the efficiency of small and medium-sized breweries: extremely simple sensor installation as well as the handling and maintenance needs combined with a robust design. Beverly can also be calibrated without removing the sensor.
The sensor cap of the integrated VisiFerm DO B needs to be replaced very rarely, which - including calibration - takes just a few minutes. The self-diagnostics of VisiFerm DO B is particularly helpful: the display of the “Beverly” indicates any warnings and the steps needed to resolve problems.
Use at any point in the brewing process
In this way, breweries can reliably check the oxygen content anywhere in the brewing process and in the laboratory: during aeration of the wort, in production, when inertizing storage tanks or for quality control of the packaged beer, whereby the bottles or cans are pressurized using CO2 or N2 and the beer is then passed through the flow cell of the instrument.