{"id":1371,"date":"2021-10-19T14:34:39","date_gmt":"2021-10-19T12:34:39","guid":{"rendered":"https:\/\/develop.agitatorwhisky.se\/?p=1371"},"modified":"2024-08-21T10:43:14","modified_gmt":"2024-08-21T08:43:14","slug":"maskiner-gor-battre-whisky","status":"publish","type":"post","link":"https:\/\/agitatordistillery.com\/en\/maskiner-gor-battre-whisky\/","title":{"rendered":"Machines make better whisky... but not on their own"},"content":{"rendered":"<img loading=\"lazy\" decoding=\"async\" data-src=\"https:\/\/agitatordistillery.com\/wp-content\/uploads\/2021\/10\/Agitator_Destilleriet_Oskar_sept20214421.jpg\" alt=\"Agitator_Destilleriet_Oskar_sept20214421\" itemprop=\"image\" height=\"410\" width=\"800\" title=\"Agitator_Destilleriet_Oskar_sept20214421\" onerror=\"this.style.display='none'\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 800px; --smush-placeholder-aspect-ratio: 800\/410;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agitatordistillery.com\/wp-content\/uploads\/2021\/10\/Agitator_Destilleriet_Oskar_sept20214421.jpg\" alt=\"Agitator_Destilleriet_Oskar_sept20214421\" itemprop=\"image\" height=\"410\" width=\"800\" title=\"Agitator_Destilleriet_Oskar_sept20214421\" onerror=\"this.style.display='none'\"  \/><\/noscript>\n<h3>\n\t\tMASKINER G\u00d6R B\u00c4TTRE WHISKY&#8230;<br \/>BUT NOT ON THEIR OWN\n\t<\/h3>\n\t<p>Det finns en romantisk bild av hur arbetet p\u00e5 ett whiskydestilleri g\u00e5r till. Den g\u00e5r ut p\u00e5 att tillverkningen styrs av erfarna \u00e4ldre m\u00e4n som, med allvarliga miner och grovstickade ylletr\u00f6jor, g\u00e5r runt och \u00f6ppnar ventiler och sl\u00e5r p\u00e5 pumpar vid exakt r\u00e4tt \u00f6gonblick. Detta kan de g\u00f6ra d\u00e4rf\u00f6r att de med tiden har skaffat sig en fantastisk intuitiv k\u00e4nsla f\u00f6r vad som \u00e4r just &#8221;r\u00e4tt \u00f6gonblick&#8221;. En k\u00e4nsla som bara l\u00e5ng erfarenhet kan ge.<\/p>\n<p>Actually, that picture isn't too far from the truth about how whisky has been made historically, and in many distilleries, that's still pretty much how it's done. And nothing could ever replace that fingertip feeling. Or could it?<\/p>\n<p>One of the advantages of building a brand new distillery is that you don't have to pay much attention to how things used to work. The work in a distillery is repetitive and every day the same steps are performed over and over again. That's why we decided to build a highly automated plant. This allows us, with the help of technology, to ensure that the steps to be repeated are carried out in exactly the same way, time after time.<\/p>\n<p>During operation, the distiller gives various parameters to the computer. These become instructions for the automation to manage the process. And what distinguishes a computer-controlled automation is that it can do the same thing in the same way, time after time after time, without distraction and without having bad days. It may sound less romantic, but it gives us both better control and greater accuracy in manufacturing. And most importantly, it frees up time, for those of us in the distillery, to do the things that the machines are less good at or can't do at all.<\/p>\n<p>Simply put, automation does the heavy lifting of opening and closing valves, regulating pumps and controlling pressure and temperature. This leaves room for the distiller to work more sensorial, adjusting parameters that directly affect the product.<\/p>\n<p>Here are some of the things we let the machines help us with, following instructions given by the distiller:<\/p>\n<u>The grinding<br \/>\n<\/u>&#8211; Hastigheten av inmatning av malt i kvarnen<br \/>\n&#8211; F\u00f6rbl\u00f6tningsvattnets temperatur och fl\u00f6de<br \/>\n&#8211; Temperaturen p\u00e5 sk\u00f6ljvatten vid kvarnens valsar<br \/>\n&#8211; Hastigheten p\u00e5 pumpningen av den f\u00e4rdiga m\u00e4skblandningen\n<u>The mashing<\/u><br \/>\n&#8211; Kontinuerlig m\u00e4tning av t\u00e4theten p\u00e5 m\u00e4skb\u00e4dden<br \/>\n&#8211; H\u00f6jd och hastighet p\u00e5 m\u00e4sktunnans omr\u00f6rare &#8211; utifr\u00e5n v\u00e4rdet p\u00e5 m\u00e4skb\u00e4dden<br \/>\n&#8211; Pumphastighet f\u00f6r att t\u00f6mma ur v\u00f6rten\n<u>The distillation<br \/>\n<\/u>&#8211; Trycket i pannorna<br \/>\n&#8211; Effekten till pannorna<br \/>\n&#8211; Temperaturen p\u00e5 kylvattnet\n<p>In addition, the alcoholic strength of the alcohol coming out of the boilers, the temperature of the gas in the boilers and the temperature of all liquids are continuously measured. We want to leave as little as possible to chance.<\/p>\n<p>Vi brukar s\u00e4ga att datorerna g\u00f6r 80% av jobbet. Resterande 20% ber\u00f6r det sensoriska och det kan vi som jobbar i tillverkningen fokusera p\u00e5 &#8211; till 100%. Det k\u00e4nns modernt och det g\u00f6r skillnad. Men det betyder inte att maskinerna kan g\u00f6ra whisky helt p\u00e5 egen hand. Och destillat\u00f6rens erfarenhet \u00e4r fortfarande avg\u00f6rande f\u00f6r hur god whiskyn blir.<\/p>","protected":false},"excerpt":{"rendered":"<p>The management of an operating distillery can be handled manually - by someone walking around opening, closing, turning on and off, measuring and checking. The alternative is to automate and let the machines do some of the work. We have chosen the latter. Here we explain why we think it gives us an advantage.<\/p>","protected":false},"author":6,"featured_media":1372,"comment_status":"closed","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Maskiner g\u00f6r b\u00e4ttre whisky... men inte p\u00e5 egen hand - Agitator<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/agitatordistillery.com\/en\/maskiner-gor-battre-whisky\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maskiner g\u00f6r b\u00e4ttre whisky... men inte p\u00e5 egen hand - Agitator\" \/>\n<meta property=\"og:description\" content=\"Sk\u00f6tseln av ett destilleri under drift kan hanteras manuellt - av n\u00e5gon som g\u00e5r runt och \u00f6ppnar, st\u00e4nger, sl\u00e5r p\u00e5 och av, m\u00e4ter och kontrollerar. Alternativet \u00e4r att automatisera och l\u00e5ta maskinerna sk\u00f6ta delar av arbetet. Vi har valt det senare. 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