Progressive automation in the food industry has long been a part of small and medium-sized breweries. Filling, cleaning and packaging processes are already largely automated processes; nowadays also sensitive processes are increasingly automated in breweries.
Hereby, lautering, as any master brewer will confi rm, is a particular challenge as the quality of the beer is signifi cantly aff ected in this process. Several factors, such as lautering speed, time of raking and wort turbidity must be optimally coordinated. A good parameter for the control of the lautering is the diff erential pressure between the false bottom and the wort level. This is caused by the hop pulp becoming denser during lautering.
Diff erential pressure measurement for controlling lautering.