After lautering, the wort is boiled with hops in the kettle. A whirlpool then helps separate out solid particles (trub) before the wort is cooled.
Modern microbreweries typically use cylindroconical tanks, which allow for easier yeast removal and beer clarification.
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Commercial tanks feature "jackets" where propylene glycol circulates to maintain precise fermentation temperatures. 3. New vs. Used: Which is Right for You?
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This is where crushed grains mix with hot water (the mash) to extract sugars. A lauter tun is then used to separate the liquid wort from the grain.
Once the wort is cooled, the "cold side" of the brewery takes over.
This critical tool rapidly cools boiling wort to yeast-safe temperatures. Larger heat exchangers cool faster, saving time and reducing contamination risks. 2. Managing the Cold Side: Fermentation & Storage
