Lesson 3 - Wort Clarification Technology and Process Control SAQ
Completion requirements
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Go through the activity to the end
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 2 (Wort Clarification Technology and Process Control) and determine the level to which you have attained the expected outcomes.
Suggested Response - Q4
**Your brewhouse has high extract losses in wort clarification. List how you would reduce these losses.
Response:
We should do the following:
- Check for any leaks in pipes, valves and pumps etc.
- Check current Imhoff cone results and compare to recorded levels.
- Check incoming malt quality and the operation of upstream processes like boiling and wort separation.
- Check pipework and pumps for areas where shear may be occurring.
- Confirm process time and temperatures; as wort cools, more trub (cold break) is formed.
- Optimise the use of process aids to provide compact hot break.
- If using a whirlpool or sedimentation tank, investigate the possibility of wort recovery from trub, using a decanter centrifuge or a vibrating filter.
- Evaluate if using a centrifuge instead of a whirlpool or sedimentation tank is financially justifiable.
- If using a hop back, trial sparging of the spent hops after casting out.
- If not already done, explore the possibility of adding trub to subsequent mashes.