Lesson 2 - Wort Clarification Technology and Process Control
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This lesson compares the design and operation of different wort clarification systems. It provides you with the information to help you justify why you would choose one method over another.
Preface
Welcome to the post boiling stage of our brewing journey. We now need to remove the hop material and trub (hot break), that has been formed in the kettle. By removing this material, we help prevent fermentation problems and the extraction of unpleasant flavour compounds.
In this lesson we discuss the design and operation of the different wort clarification systems. We explore the advantages and disadvantages of these systems and their selection criteria.
We discuss the objectives of wort clarification and how each is achieved.