Lesson 7 - Wort Separation Process Control SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 6 on ‘Wort Separation Process Control’. It will allow you to determine the level to which you have attained the learning outcomes.
Suggested Response - Q8
**What can cause the gelation of β-glucans and proteins. How might this occur and affect lauter tun wort separation?
Response:
Gelation can occur due to the mash being exposed to high shear forces. These gelled materials impede wort separation and for any given wort flow rate the DP across the grain bed will increase. This will result in more intense use of the rakes to relieve DP, and likely cause increased frequency of deep bed raking.
Shear can occur in the mash conversion vessel if the agitator runs at too high a speed for extended periods. Top speed should be < 2.5 m/s.
Shear can occur in the mash transfer pump if too high a speed is used. The mash pump should have a slow speed open impeller to minimise mash damage. Its speed should be < 1,000 rpm.
Shear can occur in the mash transfer pipework if velocity is too high and if there are severe directional changes or restrictions in the pipework. Velocity should be < 1.5 m/s. Change in direction should be by large radius swept bends. Any valves present should not reduce the pipework diameter.