Brewhouse Operations Session
Udo Funk, GEA Brewery Systems
ABSTRACT: To optimize the fermentation process it is
necessary that the yeast cells have a well-functioning substance
exchange through the cell wall. Due to this, approx. 95% of the hot trub
accumulated during boiling must be removed. After discussing the
formation and properties of hot trub, the available methods of
separation, filtration and sedimentation, are described. The
sedimentation speed of the hot trub particles determines the process
performance of the settling tank, centrifugation, or whirlpool
separation. The most commonly practiced means of trub separation in wort
handling is the whirlpool. Very large amounts of pellet hops or whole
hops require one to individually customize the whirlpool design in order
to achieve good hot trub separation at minimum extract losses. Other
aspects of trub handling such as reuse and disposal are also discussed.
Udo
Funk graduated from the Technical University of Munich (Weihenstephan)
as a brewing engineer in 1994. Since 1995 he has worked in the brewery
supply industry, with a focus on the process side, from malt handling to
beer filtration. He has worked as a commissioning engineer, process
engineer, and project manager in Europe, Latin America, and North
America. Since 2007 he has lived with his family in St. Paul, MN, and
represents GEA Brewery Systems as the senior sales engineer for North
America.
VIEW PRESENTATION 117
