Wort Flashcards
What is trub/break?
Insoluble precipitate consisting of coagulated protein, polyphenols, and carbohydrates (and hops)
What are 2 reasons you want to remove trub?
It can smear yeast membrane
Haze issues
Flavor instability
What tools can you use for hot wort filtration?
Centrifuge
Coolship
Whirlpool
What 3 forces cause a trub pile to accumulate in a whirlpool?
Pressure, gravity, and centrifugal forces
What is the most important factor in whirlpool design?
Height to diameter ratio
What is the preferred whirlpool h/d ratio?
0.7-1
Name 3 elements of whirlpool design
Vent stack
Tank entry
Tangential wort entry
Liquid level indicator
Wort out above or beyond trub level
What the main difference between hot and cold trub?
Hot is post boil, cold is after beer is rapidly cooled
When would you use a cereal cooker?
To “cook” down non-malt adjuncts such as corn and rice
What two processes does the cereal cooker complete?
Gelatinizaion and liquefaction
What are the 6 steps of cereal cooker operation?
Mix water and malt 60c
Mix in ground adjuncts
Raise temp and perform gelatinization/liquefaction rest
Boil for 14-45 mins
Pump to mash tun
What is the final combined mash temp?
Temps of cereal mash (or decoction) and malt mash combined
What is one benefit to a mash filter?
Increased area with means thinner cake bed
Thinner cake bed means less flow resistance
What are 3 objectives of mash filtration systems?
Extract clear wort to kettle
High wort flow rate
Minimum oxygen pick up
High extraction efficiency
Quick equipment turn around time
What are 3 advantages to lauter tun?
Easier faster grain out
Less intensive milling
Longer shelf life
Lower polyphenols
