Lesson 5 - Wort Cooling and Oxygenation 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 4 (Wort Cooling and Oxygenation Technology and Process Control) and determine the level to which you have attained the expected outcomes.
Lesson Information
Pre-requisite Knowledge:
- Introduction to Wort Clarification, Cooling and Oxygenation (Wort Clarification, Cooling and Oxygenation/Lesson 1)
- Wort Clarification Technology and Process Control (Wort Clarification, Cooling and Oxygenation/Lesson 2)
- Wort Cooling and Oxygenation Technology and Process Control (Wort Clarification, Cooling and Oxygenation/Lesson 4)
Learning Outcomes:
- Describe the design and operational principles of a plate heat exchanger; describe its use of secondary coolants and dilution water addition.
- Explain the relevance of controlling cold break formation.
- Explain wort aeration for yeast requirements (sterol and fatty acid synthesis). Describe the implications of oxygen deficiency and how oxygen is dissolved.
- Compare injecting oxygen against injecting air into the wort.
- Compare injecting oxygen into hot wort against injecting it into cold wort. Discuss the best practice of adding oxygen at cold temperatures.
- Describe the typical dissolved oxygen and wort temperatures at yeast pitching for both ales and lagers; recognise the requirements of using dried yeast.