Lesson 2 - Malt Intake, Handling, and Storage

This lesson detailed the principles and operations of malt intake, handling, and storage. It explained how and why malt is checked on delivery to the brewery. It covered how it is taken in, processed, and stored, as well as how safety is maintained during malt handling.

You should now be able to:

1. Describe intake inspection tests, and their importance.

2. Identify the requirements of malt storage.

3. Describe the process of malt intake, handling and storage (including cleaning, screening, and dust handling).

4. Discuss the technology used for malt intake operations.

5. Understand the handling of specialty malts.

A self-assessment lesson now follows, which will allow you to determine the level to which you have attained the above outcomes.