Abstract
The mash has been completed and we are now ready to separate the sweet wort from the spent grains. This is done by a number of different processes. The general principle requires that we filter the liquid away from the spent grains and then wash the grains with hot water to ensure that no fermentable sugars are left behind. This process is known as sparging and it often requires a lauter tun.
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For those who enjoy a good calculus problem, the full, time-independent expression in three dimensions will look like \( - k{\nabla }^{2} h = S \).
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Mosher, M., Trantham, K. (2017). Sparging. In: Brewing Science: A Multidisciplinary Approach. Springer, Cham. https://doi.org/10.1007/978-3-319-46394-0_7
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DOI: https://doi.org/10.1007/978-3-319-46394-0_7
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