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THE INFLUENCE OF MALT STORAGE ON WORT SEPARATION |
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| Authors: | H. Rennie K. Ball |
| Abstract: | With some malts, the readiness with which wort can be separated from a mash improves significantly over a period of about 20 days after kilning. This must be borne in mind when predicting mash-tun performance from laboratory results and also has a bearing on the decision to use very new malt in the brewery in times of high demand. |
| Keywords: | malt storage mash separation pilot plant trial |