Wort, Yeast, Oxygen, Air
Wort is needed to be cooled to accommodate the pitching yeast, but how should that be achieved?
Is there more than one choice when comes down to selecting the cooling medium that will do the job?
What equipment is available to cool the wort? Which one is most commonly used and why? And how should I keep it clean?
Why aeration is an essential part of the beer production process?
The second part of this lecture reviews the critical factors that affect the operation and explains how to calculate the theoretical amount of required air and the expected flow rate.
Lecture developed by
Tim has worked for Siebel since 1989 and is involved in a variety of research projects related to the brewing process including ingredient usage, recipe development, materials product development, various adjunct and processing aid usage, and packaging.
Tim currently works largely in the consultancy and research functions and is the primary brewer in our pilot brewing system for the Siebel Institute.
Outside the office and brewery, Tim is involved with coaching youth sports for the last 22 years and enjoys free time with his wife and six children as a lifelong Chicagoan.
Tim holds a B.S. in Biology from Roosevelt University and an M.S. in Molecular Biology from Northeastern Illinois University.
Tim teaches in several areas of the Siebel educational curricula in a variety of courses.Read more
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