Lesson 5 - Clarification – Centrifugation SAQ
This lesson allows you to test yourself on the material covered in the Clarification – Centrifugation lesson, and determine the level to which you have met the learning outcomes.
Self-Assessment Questions
1. *Name five essential features of a centrifuge system.
2. **What three factors can a brewer directly influence, to improve the rate of sedimentation in a centrifuge, and how?
3. * Answer BOTH parts of this question:
a) List four advantages and four disadvantages of running a centrifuge in your brewery.
b) What factors must a brewer control in a centrifuge system to maintain optimum quality?
4. ** Your brewery has decided to install a centrifuge due to high amounts of solids in the beer, causing quality issues and poor filtration runs. What determines a well centrifuged beer and how does this benefit the remainder of the brewing process? The brewery produces small volumes, and so speed is less of an issue. How will these quality and filtration issues be improved, and which types of centrifuge would you consider for this application?
5. **Answer BOTH parts of this question:
You have been tasked with reducing beer losses in the maturation department and have identified an opportunity to recover beer from tank bottoms.
a) List the financial opportunities this presents to the brewery
b) List the quality risks this presents to your brands