During Beer Production Process, there are usually 4 methods of wort laturing.
1.Static Pressure Laturing.
2.Positive Pressure Laturing.
3.Negative Pressure Laturing
4.Pressure Filter Laturing.
Here we would like to share a formula to indicate wort laturing speed.
Wort Laturing Speed=K x DP x WP/TH x Wort Viscosity
K: Constant Value
DP: Differential Pressure
WP:Wort Permeability
TH: Grain Bed Thickness
Edited by Kevin
Email: [email protected]
http://www.brewerybeerequipment.com
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