Description
What is a trub pile?
Why should trub carryover be minimized?
And how can you achieve a clear wort?
Those are some of the questions that are being addressed in this lecture.
Learning Objectives
- Composition of “break”
- Rationale behind clarification
- Amount to remove
- Hot trub removal methods
- Whirlpool theory and design
Tim Foley
Tim has worked for Siebel since 1989 and is involved in a variety of research projects related to the brewing process including ingredient usage, recipe development, materials product development, various adjunct and processing aid usage, and packaging.
Tim currently works largely in the consultancy and research functions and is the primary brewer in our pilot brewing system for the Siebel Institute.
Outside the office and brewery, Tim is involved with coaching youth sports for the last 22 years and enjoys free time with his wife and six children as a lifelong Chicagoan.
Tim holds a B.S. in Biology from Roosevelt University and an M.S. in Molecular Biology from Northeastern Illinois University.
Tim teaches in several areas of the Siebel educational curricula in a variety of courses.
Enroll options
Better experience on tablet or higher screen size.
Need guidance? Leave a message and we'll get back to you.
Other Lectures
This lecture is intended to provide the fundamentals behind another system that falls under “utilities” and that is ofte...
Brewers are well aware, or should be well aware, of the importance of providing sufficient nutrients to the brewing yeas...
This lecture introduces the importance of microbes mainly bacteria and yeasts in the brewing process. It particularly fo...