Efficient utilization of equipment is a concern in any brewery because saving time means saving money. The brewhouse is the heart of the brewery and holds the most opportunity for time-saving and, with the right equipment, not all suggested solutions require major overhauls or new purchases.
Whether a brewery has two or five vessels, five key process steps must follow proper procedures at all times: milling and weighing up; mashing, wort extraction (including spent grains removal); wort boiling; and wort cooling (including tub separation). Generally speaking, these steps create one linear brew cycle. In the first of a two-part series, we’ll explore mash and lauter activities and the ways to increase production in the brewhouse.
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