perfection
Active Member
I would like to understand this from a commercial brewer's point of view and many of you wonderful persons here have (unlike me) worked in commercial breweries for sure!
Please help me to understand 3 things (all basic) if you do not mind
(i) Mashing and Lautering in one or separate tanks: Apart from being able to process higher volumes (by running more batches) of wort per day is there any difference in planning with a mash lauter tun (MLT) versus a separate mash tun and a separate lauter tun if a brewery works with single infusion and multi step infusion mashes? Technically what can a lauter do that cannot be built into a mash tun or what ca a mash tun do that cannot be built into a lauter? Does the sizing of grist or the water-grist ratio or the quantity or quality output per batch differ in a one vessel v/s a two vessel format. Are they fabricated differently which leads to an advantage for keeping the processes separate. I believe manufacturing technology would be advanced enough today to produce a tun that would handle the mash-in, the rests and different temperatures, the mash out, drain off, recirculation and the sparge all in one.
(ii) are mash tuns and mas kettles synonymous terms as i have always seen mash tuns having a classic conical cap shape?
(iii) How is a mashout done in a lauter tun when they do hot usually have heating facility (assuming separate tanks for multi step mashing and lautering?
Thanks all
with respect, regards and
keep safe
Please help me to understand 3 things (all basic) if you do not mind
(i) Mashing and Lautering in one or separate tanks: Apart from being able to process higher volumes (by running more batches) of wort per day is there any difference in planning with a mash lauter tun (MLT) versus a separate mash tun and a separate lauter tun if a brewery works with single infusion and multi step infusion mashes? Technically what can a lauter do that cannot be built into a mash tun or what ca a mash tun do that cannot be built into a lauter? Does the sizing of grist or the water-grist ratio or the quantity or quality output per batch differ in a one vessel v/s a two vessel format. Are they fabricated differently which leads to an advantage for keeping the processes separate. I believe manufacturing technology would be advanced enough today to produce a tun that would handle the mash-in, the rests and different temperatures, the mash out, drain off, recirculation and the sparge all in one.
(ii) are mash tuns and mas kettles synonymous terms as i have always seen mash tuns having a classic conical cap shape?
(iii) How is a mashout done in a lauter tun when they do hot usually have heating facility (assuming separate tanks for multi step mashing and lautering?
Thanks all
with respect, regards and
keep safe