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