Kvasny Prum. 1965; 11(3): 49-53 | DOI: 10.18832/kp1965007

Straining and sparging in a continuous brewing process.Peer-reviewed article

J. MOŠTEK, J. DYR

An adapted laboratory installation has been used to evaluate technological and chemical aspects of continuous straining and sparging. With fine-grained malt, or its surrogates, the brewing yields are very favourable and are characterized by a high utilization of headings. The time required for preparing sweet wort can be reduced by 75 % as compared with conventional methods. The continuous process has yet another advantage, viz. the content of dry matter in brewer´s grains is 2,5-times higher than in grains from sparing vats handling separate batches.
(In Czech, English summary only)

Keywords: straining, sparging, continuous brewing process, pivo

Published: March 1, 1965