Mastering Wort Separation in Brewing

This chapter explores the complexities of wort separation in brewing, examining a pivotal study from 1985 that reimagines existing theories. It covers the role of protein gel matrices, temperature control, and the technicalities of the Vorloff process, stressing the impact of variable flow rates on extraction efficiency. The discussion aims to enhance brewing practices, particularly in managing viscosity and ensuring optimal conditions for efficient wort separation.