{"id":1331,"date":"2026-08-26T14:15:00","date_gmt":"2026-08-26T14:15:00","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1331"},"modified":"2026-08-26T14:15:00","modified_gmt":"2026-08-26T14:15:00","slug":"oddeleni-kalu-z-mladiny","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1331","title":{"rendered":"Odd\u011blen\u00ed kal\u016f z mladiny"},"content":{"rendered":"

Pro\u010d se hork\u00e9 kaly odd\u011bluj\u00ed<\/h2>\n

Po chmelovaru<\/a> obsahuje mladina<\/a> pevn\u00e9 \u010d\u00e1stice vznikl\u00e9 p\u0159i tepeln\u00e9m sr\u00e1\u017een\u00ed b\u00edlkovin, zbytky chmele a dal\u0161\u00ed shluky. Tyto hork\u00e9 [kaly](https:\/\/www.pivovarlimitededition.cz\/?page_id=829&term=Kaly#:~:text=Kaly)<\/a> je vhodn\u00e9 p\u0159ed chlazen\u00edm alespo\u0148 \u010d\u00e1ste\u010dn\u011b odd\u011blit. C\u00edlem ale nen\u00ed z\u00edskat dokonale pr\u016fzra\u010dnou mladinu za ka\u017edou cenu. D\u016fle\u017eit\u011bj\u0161\u00ed je omezit p\u0159enos hust\u00e9ho sedimentu do chladi\u010de a kvasn\u00e9 n\u00e1doby, nezvy\u0161ovat zbyte\u010dn\u011b ztr\u00e1ty a plynule nav\u00e1zat chlazen\u00edm.<\/p>\n

Profesion\u00e1ln\u00ed technologie proto hled\u00e1 opakovateln\u00fd kompromis mezi \u010distotou mladiny, v\u00fdt\u011b\u017enost\u00ed, pr\u016fb\u011bhem kva\u0161en\u00ed<\/a> a stabilitou piva. Stejn\u00fd princip plat\u00ed doma, jen s jednodu\u0161\u0161\u00edm vybaven\u00edm.<\/p>\n

Co jsou hork\u00e9 kaly a kdy vznikaj\u00ed<\/h2>\n

Hork\u00e9 kaly jsou pevn\u00fd pod\u00edl, kter\u00fd vznik\u00e1 p\u0159edev\u0161\u00edm denaturac\u00ed a agregac\u00ed b\u00edlkovin p\u0159i tepeln\u00e9m nam\u00e1h\u00e1n\u00ed b\u011bhem chmelovaru. B\u00edlkoviny se spojuj\u00ed s polyfenoly<\/a>, ho\u0159k\u00fdmi l\u00e1tkami a \u010d\u00e1sticemi chmele. Vznikaj\u00ed vlo\u010dky a shluky r\u016fzn\u00e9 velikosti.<\/p>\n

Nejde o proces, kter\u00fd by za\u010dal a\u017e po vypnut\u00ed varu. \u010c\u00e1st \u010d\u00e1stic se vytv\u00e1\u0159\u00ed u\u017e p\u0159ed dosa\u017een\u00edm varn\u00e9 teploty a b\u011bhem dal\u0161\u00edho pr\u016fb\u011bhu se m\u011bn\u00ed jejich velikost i slo\u017een\u00ed. K hrub\u00fdm \u010d\u00e1stic\u00edm mohou v\u00fdrazn\u011b p\u0159isp\u011bt tak\u00e9 chmelov\u00e9 pelety<\/a>. V\u00fdznam tohoto pod\u00edlu z\u00e1vis\u00ed na form\u011b chmele, jeho mno\u017estv\u00ed a konkr\u00e9tn\u00ed receptu\u0159e.<\/p>\n

Hork\u00e9 kaly je t\u0159eba odli\u0161it od studen\u00fdch neboli chladov\u00fdch kal\u016f. Ty vznikaj\u00ed a\u017e p\u0159i ochlazov\u00e1n\u00ed mladiny, kdy se sr\u00e1\u017eej\u00ed dal\u0161\u00ed, obvykle jemn\u011bj\u0161\u00ed \u010d\u00e1stice b\u00edlkovin a polyfenol\u016f. Nejde tedy o stejn\u00fd materi\u00e1l ani o stejnou technologickou operaci. V\u00ed\u0159en\u00ed po chmelovaru \u0159e\u0161\u00ed p\u0159edev\u0161\u00edm hork\u00e9 kaly, nikoli \u010d\u00e1stice, kter\u00e9 se vytvo\u0159\u00ed teprve p\u0159i chlazen\u00ed.<\/p>\n

Co m\u00e1 odd\u011blen\u00ed kal\u016f skute\u010dn\u011b p\u0159in\u00e9st<\/h2>\n

Nadm\u011brn\u00e9 mno\u017estv\u00ed kal\u016f m\u016f\u017ee zhor\u0161it \u010dirost, ovlivnit sedimentaci kvasnic a podle slo\u017een\u00ed a celkov\u00e9 technologie se projevit tak\u00e9 na p\u011bn\u011b nebo stabilit\u011b piva. Nen\u00ed v\u0161ak nutn\u00e9 odstranit ka\u017edou jednotlivou \u010d\u00e1stici. Men\u0161\u00ed pod\u00edl kal\u016f m\u016f\u017ee b\u00fdt p\u0159i kva\u0161en\u00ed tolerovateln\u00fd a v n\u011bkter\u00fdch p\u0159\u00edpadech m\u016f\u017ee kvasnic\u00edm poskytnout \u017eiviny nebo m\u00edsta pro uvol\u0148ov\u00e1n\u00ed oxidu uhli\u010dit\u00e9ho.<\/p>\n

Technologick\u00fdm c\u00edlem proto nen\u00ed \u201esteriln\u011b \u010dist\u00e1\u201c mladina. D\u016fle\u017eit\u00e9 je p\u0159edev\u0161\u00edm zabr\u00e1nit nadm\u011brn\u00e9mu p\u0159enosu hust\u00e9ho kalu a nastavit postup tak, aby byl opakovateln\u00fd. U dom\u00e1c\u00ed v\u00e1rky obvykle nem\u00e1 smysl investovat do slo\u017eit\u00e9 separace<\/a> jen kv\u016fli n\u011bkolika \u010d\u00e1stic\u00edm, kter\u00e9 lze odstranit klidn\u00fdm odb\u011brem.<\/p>\n

Jak funguje v\u00ed\u0159iv\u00e1 k\u00e1\u010f<\/h2>\n

Nejb\u011b\u017en\u011bj\u0161\u00ed profesion\u00e1ln\u00ed metodou je v\u00ed\u0159iv\u00e1 k\u00e1\u010f<\/a>. Mladina se do n\u00ed p\u0159iv\u00e1d\u00ed tangenci\u00e1ln\u011b, tedy proudem veden\u00fdm pod\u00e9l obvodu n\u00e1doby. Vznikne rota\u010dn\u00ed proud\u011bn\u00ed, kter\u00e9 se po ukon\u010den\u00ed p\u0159\u00edvodu postupn\u011b uklid\u0148uje. Spole\u010dn\u011b se sekund\u00e1rn\u00edmi proudy uvnit\u0159 n\u00e1doby a s gravita\u010dn\u00ed sedimentac\u00ed vede k soust\u0159ed\u011bn\u00ed kal\u016f do ku\u017eelovit\u00e9ho \u00fatvaru uprost\u0159ed dna.<\/p>\n

V\u00ed\u0159iv\u00e1 k\u00e1\u010f tedy nefunguje pouze jako jednoduch\u00e1 odst\u0159edivka. V\u00fdsledek ovliv\u0148uje geometrie n\u00e1doby, v\u00fd\u0161ka vrstvy mladiny, poloha vstupu, rychlost \u010derp\u00e1n\u00ed, mno\u017estv\u00ed chmele i tvar dna. Ku\u017eel m\u016f\u017ee b\u00fdt v\u00fdrazn\u00fd a kompaktn\u00ed, ale tak\u00e9 nepravideln\u00fd. Viditeln\u00fd ku\u017eel nav\u00edc s\u00e1m o sob\u011b neznamen\u00e1, \u017ee byly odstran\u011bny v\u0161echny technologicky v\u00fdznamn\u00e9 \u010d\u00e1stice.<\/p>\n

Po sedimentaci se mladina odeb\u00edr\u00e1 tak, aby se st\u0159edov\u00fd kalov\u00fd ku\u017eel<\/a> co nejm\u00e9n\u011b rozv\u00ed\u0159il, a pokra\u010duje do chladi\u010de. Ve v\u011bt\u0161\u00edch provozech m\u016f\u017ee v\u00ed\u0159ivou k\u00e1\u010f dopl\u0148ovat nebo nahrazovat centrifugace<\/a>, filtrace, flotace<\/a> \u010di jin\u00fd separ\u00e1tor. Tyto metody maj\u00ed sv\u00e9 m\u00edsto tam, kde je d\u016fle\u017eit\u00e1 vy\u0161\u0161\u00ed opakovatelnost nebo men\u0161\u00ed ztr\u00e1ty, ale vy\u017eaduj\u00ed slo\u017eit\u011bj\u0161\u00ed za\u0159\u00edzen\u00ed, \u010di\u0161t\u011bn\u00ed a provozn\u00ed \u0159\u00edzen\u00ed.<\/p>\n

Jak dlouho nechat mladinu sedimentovat<\/h2>\n

Po vytvo\u0159en\u00ed v\u00ed\u0159iv\u00e9ho pohybu je pot\u0159eba nechat proud\u011bn\u00ed uklidnit a \u010d\u00e1stice usadit. V praxi se lze orienta\u010dn\u011b setkat s prodlevou p\u0159ibli\u017en\u011b 10 a\u017e 30 minut<\/strong>, nejde v\u0161ak o univerz\u00e1ln\u00ed normu. Vhodn\u00e1 doba z\u00e1vis\u00ed na objemu v\u00e1rky, geometrii n\u00e1doby, intenzit\u011b v\u00ed\u0159en\u00ed, mno\u017estv\u00ed a form\u011b chmele i zp\u016fsobu odb\u011bru.<\/p>\n

Smyslem nen\u00ed \u010dekat na \u00fapln\u00e9 vy\u010de\u0159en\u00ed. Hrub\u0161\u00ed \u010d\u00e1stice sedimentuj\u00ed rychleji, zat\u00edmco jemn\u00e9 \u010d\u00e1stice mohou z\u016fstat v suspenzi. P\u0159\u00edli\u0161 dlouh\u00e9 \u010dek\u00e1n\u00ed proto nemus\u00ed p\u0159in\u00e9st \u00fam\u011brn\u011b lep\u0161\u00ed v\u00fdsledek a sou\u010dasn\u011b prodlu\u017euje dobu, po kterou je tepl\u00e1 mladina vystavena technologick\u00fdm a hygienick\u00fdm rizik\u016fm.<\/p>\n

Praktick\u00fd postup doma<\/h2>\n

Samostatn\u00e1 v\u00ed\u0159iv\u00e1 k\u00e1\u010f nen\u00ed pro dom\u00e1c\u00ed v\u00e1rku obvykle nutn\u00e1. Stejn\u00e9ho principu lze zpravidla dos\u00e1hnout p\u0159\u00edmo ve varn\u00ed n\u00e1dob\u011b:<\/p>\n

    \n
  1. Po ukon\u010den\u00ed chmelovaru mladinu rozto\u010dte \u010distou a \u0159\u00e1dn\u011b sanitovanou lopatkou nebo p\u00e1dlem. Pokud to konstrukce za\u0159\u00edzen\u00ed umo\u017e\u0148uje, lze pou\u017e\u00edt tak\u00e9 sanitovanou recirkulaci.<\/li>\n
  2. Nechte proud\u011bn\u00ed uklidnit a po\u010dkejte, a\u017e se hrub\u0161\u00ed \u010d\u00e1stice usad\u00ed.<\/li>\n
  3. Mladinu odeb\u00edrejte pomalu a tak, aby odb\u011br nevedl p\u0159\u00edmo p\u0159es st\u0159edov\u00fd sediment.<\/li>\n
  4. Jakmile odb\u011br za\u010dne strh\u00e1vat hust\u00fd kal, je \u010dasto rozumn\u011bj\u0161\u00ed \u010d\u00e1st objemu ponechat ne\u017e za ka\u017edou cenu z\u00edskat n\u011bkolik litr\u016f nav\u00edc.<\/li>\n
  5. Pot\u00e9 pokra\u010dujte co nejrychleji v chlazen\u00ed na teplotu vhodnou pro zakva\u0161en\u00ed.<\/li>\n<\/ol>\n

    U mal\u00e9 n\u00e1doby m\u016f\u017ee sta\u010dit kr\u00e1tk\u00e9 ru\u010dn\u00ed rozto\u010den\u00ed. D\u016fle\u017eit\u011bj\u0161\u00ed ne\u017e dokonale pravideln\u00fd ku\u017eel je klidn\u00fd odb\u011br, \u010distota vybaven\u00ed a plynul\u00e1 n\u00e1vaznost na chlazen\u00ed. Profesion\u00e1ln\u00ed centrifuga, filtrace nebo samostatn\u00fd separ\u00e1tor dom\u00e1c\u00edmu pivovarn\u00edkovi obvykle nep\u0159inesou odpov\u00eddaj\u00edc\u00ed u\u017eitek. Pokud je c\u00edlem pouze omezit p\u0159enos kal\u016f, jednodu\u0161\u0161\u00ed a spr\u00e1vn\u011b proveden\u00fd whirlpool je prakti\u010dt\u011bj\u0161\u00ed \u0159e\u0161en\u00ed.<\/p>\n

    Jeho omezen\u00edm je men\u0161\u00ed opakovatelnost. V\u00fdsledek se m\u016f\u017ee li\u0161it podle n\u00e1doby, objemu a mno\u017estv\u00ed chmele. U velmi chmelen\u00fdch v\u00e1rek m\u016f\u017ee b\u00fdt sedimentu v\u00edce a \u010d\u00e1st objemu z\u016fstane v kalov\u00e9m ku\u017eelu.<\/p>\n

    N\u00e1vaznost na chlazen\u00ed a zakva\u0161en\u00ed<\/h2>\n

    Po odd\u011blen\u00ed hork\u00fdch kal\u016f m\u00e1 n\u00e1sledovat rychl\u00e9 a hygienicky kontrolovan\u00e9 chlazen\u00ed. P\u0159i poklesu teploty se tvo\u0159\u00ed studen\u00e9 nebo chladov\u00e9 kaly. Jejich vznik nen\u00ed d\u016fkazem, \u017ee p\u0159edchoz\u00ed v\u00ed\u0159en\u00ed selhalo; jde o jinou f\u00e1zi sr\u00e1\u017een\u00ed, p\u0159i n\u00ed\u017e vznikaj\u00ed p\u0159ev\u00e1\u017en\u011b jemn\u011bj\u0161\u00ed \u010d\u00e1stice.<\/p>\n

    Dlouh\u00e9 st\u00e1n\u00ed tepl\u00e9 mladiny po ukon\u010den\u00ed varu zvy\u0161uje technologick\u00e1 i hygienick\u00e1 rizika. Konkr\u00e9tn\u00ed m\u00edra z\u00e1vis\u00ed na teplot\u011b, zakryt\u00ed n\u00e1doby, sanitaci a konstrukci za\u0159\u00edzen\u00ed, tak\u017ee nelze stanovit jednu bezpe\u010dnou \u010dasovou mez pro v\u0161echny provozy. Praktick\u00e9 pravidlo je jednoduch\u00e9: po kr\u00e1tk\u00e9 sedimentaci chlazen\u00ed zbyte\u010dn\u011b neodkl\u00e1dejte a omezte kontakt mladiny s okol\u00edm.<\/p>\n

    P\u0159i p\u0159e\u010derp\u00e1v\u00e1n\u00ed po ochlazen\u00ed tak\u00e9 zabra\u0148te zbyte\u010dn\u00e9mu c\u00e1k\u00e1n\u00ed a provzdu\u0161n\u011bn\u00ed. P\u0159ed zakva\u0161en\u00edm m\u016f\u017ee b\u00fdt \u0159\u00edzen\u00e9 okysli\u010den\u00ed sou\u010d\u00e1st\u00ed pr\u00e1ce s kvasnicemi, ale horkou mladinu nen\u00ed vhodn\u00e9 bez d\u016fvodu rozst\u0159ikovat a vystavovat oxidaci.<\/p>\n

    Nej\u010dast\u011bj\u0161\u00ed chyby<\/h2>\n