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Wort Clarification, Cooling and Aeration

Whirlfloc™ added towards the end of the boiling process facilitates protein coagulation, formation of a compact trub and the production of clear worts.

The hot wort is then cooled by passing it through a plate heat exchanger ('paraflow') and aerated by direct injection of sterile air or oxygen.

Wort Classification, Cooling & Aeration