Lesson 1 - Introduction to Wort Clarification, Cooling and Oxygenation
This lesson is an introduction to the Wort Clarification, Cooling and Oxygenation Unit. It offers you the opportunity to ensure that you have the necessary knowledge required to study the unit successfully. Also included is a brief overview of the topics that you will learn.
What You Should Know Before Starting this Unit
Whatever your background, when starting each unit, it is important that you feel comfortable with your current understanding of the basic brewing concepts. To help you do this, please review the table below and check that you have the knowledge required.
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What is covered in the lessons |
What you should already be able to do |
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The potential that trub constituents and spent hops etc., found in boiled wort, have to detract from beer quality |
Understand how hot and cold break affects wort quality |
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Methods available for kettle fining |
Discuss what kettle finings are, how and why they are used |
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Methods available for the removal of trub and/or spent hops. |
Identify types of clarification systems |
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The operating principles of wort clarification devices |
Discuss the different types of hot wort clarification systems; describe the basic differences in their design and operation |
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The purposes of wort cooling |
List main purposes of wort cooling. |
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The effect of cooling on wort constituent |
Explain importance of cold break. |
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Methods available for cooling wort |
Describe the operation of cooling and wort oxygenation equipment. |
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The purpose of wort oxygenation |
Identify ways to oxygenate wort |
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Methods of wort aeration and the values that can be achieved |
Identify the microbiological risks associated with cooling and oxygenation |