NBA LABEL
THE WORT COOLER

Our wort containing fermentable sugars is now almost ready for the yeast to ferment and turn it into beer. But yeast is a living organism and, like most of us, would be killed off at the temperature of boiling liquids! Therefore, we need to cool the wort to a temperature at which the yeast will ferment comfortably. This is usually in the range ten - eighteen degrees Celsius, which means the wort must be cooled down a great deal.

However, heating is expensive, and we try to conserve the heat used in boiling! This is carried out by passing the wort through a plate heat exchanger, often known as a "Paraflow". In this way, the heat from the wort is passed to the incoming cold liquor, to raise its temperature ready for use in the next mash - and to save energy and fuel costs. Final wort cooling is carried out using a coolant such as glycol.

Sterile air or oxygen is injected into the cooled wort at this stage. Aeration provides the wort with oxygen which is essential for yeast growth at the start of fermentation. FORWARD




The Brewing Process
[Console] [Yeast] [Malting] [Milling] [Mashing] [Cereal Cooker] [Mash Mixer] [Lauter Tun] [Copper] [Whirlpool] [Wort Cooler] [Fermentation] [Maturation]



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