Lesson 6 - Wort Clarification, Cooling and Oxygenation Final SAQ
This lesson allows you to test yourself on the material covered in all previous lessons on Wort Clarification, Cooling and Oxygenation, and determine the level to which you have attained the outcomes.
Self-Assessment Questions
1. ** Describe what trub is. How is it formed? Why is it important to control trub levels? Explain how you can improve the collection of trub using a whirlpool.
2. ** What are the advantages and disadvantages of using a centrifuge for wort clarification?
3. *** Your new brewery is going to be space constrained. Discuss the options open to you, to maximise wort clarification and cooling efficiencies, yet minimise floor space requirements (footprint).
4. *** Explain a typical modern lager wort clarification and cooling system. Compare it to a system that could be better used to make traditional ales.