W.M. Sprinkman Corporation has recently experienced a growth spurt that has mandated many changes in how we manage our work. The cliché that has proved itself very valid is, “What got you here, won’t get you there.”
Whether a brewery has two or five vessels in their Brewhouse, there are five key process steps that cannot be skipped, truncated, avoided, or bypassed: Milling and weighing up, Mashing, Wort extraction(including spent grains removal), Wort boiling, Wort cooling (including trub separation). Generally speaking, these steps create one linear brew cycle. In this second installment in our series of articles about ways to get more production out of your brewhouse, we will be discussing boiling, whirlpooling and wort cooling.
Efficient utilization of equipment is a concern in any brewery. Whether large or small: saving time means saving money. The heart of the brewery, the Brewhouse, holds the most opportunity for time savings. Not all suggested solutions require major equipment overhauls or purchases with the right equipment.