Specialized Lectures

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Lecture Duration
79 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$190.00

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Brewhouse

Wort Separation – Lautering

Keywords

Wort, Separation, Lauter Tun, Lautering, Mash Tun, Vorlauf, Darcy

Learn more about collecting wort from the Lauter Tun.

Description

You have patiently went through the mashing process, and have achieved the desire spectrum of carbohydrates, and other nutrients essential for the perfect fermentation. You need to separate this liquid gold from the mash: lautering is the most common method to do so. Since the lauter tun is a vessel unique to the brewing industry, it is important to know and understand the terminology associated with it.

By describing in detail the lautering cycle, this lecture presents the priorities and principles behind mash clarification, and emphasizes the constant operational compromises that need to be taken into considerations. Finally, some common problems and some possible approaches are discussed before taking a peak at the new technology and design of the modern lauter tuns.


Learning Objectives

  • Explain the goals of the lautering process
  • Describe the principles that govern the lautering process
  • Describe the sequence of steps leading to wort in the kettle
  • Explain that lautering is a balance between goals that are directly in opposition

Lecture developed by

Richard Dubé

Richard Dubé is a French Canadian residing in the US since 1993. Richard worked in the Brewing industry for 20years. He has a B.Sc. in Microbiology- Biochemistry, and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt's/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master in Art of Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company. Richard is currently the Siebel Director of online Education and the co-founder and Brewmaster of Braxton Brewing Company.


Key Facts

Lecture Duration (Narration)
79 minutes

Lecture Availability
10 days from purchase

Lecture Level
advanced

Cost
$190.00

Lecture Duration
79 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$190.00

Better experience on tablet or higher screen size.

Enroll

Need guidance? Leave a message and we'll get back to you.

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