Wort filtration is a critical step in brewing, as it directly impacts the quality of the wort and the overall production efficiency. Challenges such as slow filtration speeds or filtration stoppages can disrupt the brewing process, often resulting from poor-quality raw materials, inadequate saccharification, high wort viscosity, or improper filtration techniques. Below are professional measures to address these challenges effectively:
Operational Adjustments
Suspend Filtration and Adjust the Lees Layer，Activate the lees tiller in the filter tank to loosen the compacted lees layer.Introduce hot water at a temperature of 75–78°C from the bottom of the tank (commonly referred to as “top water”) to help recondition the layer.
Combine Water Addition with Stirring
If loosening alone is insufficient, simultaneously add hot water while starting the tiller.Stir the mash gently for 2–4 minutes. Adjust the stirring speed, if necessary, to break the compacted lees layer.Allow the mash to rest for 5–10 minutes to re-form a uniform lees layer before resuming filtration.
Maintain Optimal Temperature and Insulation
Ensure the filter tank’s insulation is effective, preventing heat loss.
Keep the temperature of the lees washing water appropriately high, avoiding cooling that could impede filtration efficiency.
Securely close the filter tank’s air doors and manhole to maintain consistent temperature and pressure conditions.
Process Adjustments
Optimize Raw Material Quality，Use high-quality malt with balanced enzymatic properties to reduce potential filtration issues.
Ensure a uniform and appropriate degree of malt crushing, avoiding excessively fine or coarse grinds.
Enhance Saccharification Efficiency
Utilize amylase preparations to improve starch breakdown and reduce glucan content in the mash.Consider implementing a low-temperature immersion technique:Add malt to the saccharification vessel at 35–37°C.Soak for approximately 30 minutes to enhance glucan decomposition and lower wort viscosity.
Control Filtration Speed
Start filtration at a slower speed to prevent “evacuation,” a condition where excessive suction leads to compacting the lees layer, obstructing flow.Gradually increase the speed once a stable filtration process is established.
By combining these operational and process-focused adjustments, brewers can overcome filtration difficulties, ensure consistent wort quality, and maintain smooth production cycles. Proactively monitoring raw materials and refining brewing practices will minimize recurring issues and enhance overall efficiency.
