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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The clear wort is decanted off the hot wort receivers and cooled in two wort aerator/coolers. Additional trub is formed during this process, and settled out in six cold wort settlers. The cooled wort is decanted off the settlers and pumped into the alpha fermentator tanks.  1, record 1, English, - fermentator

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le moût chaud est transporté par pompage dans la cuve de sédimentation pour provoquer la déposition des particules solides (protéines, houblons...) au centre de la cuve. Le moût, ainsi clarifié est ensuite décanté pour éviter l'entraînement des solides dans la cuve de fermentation.  1, record 1, French, - cuve%20de%20fermentation

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Following boiling, the spent hops and coagulated protein "trub" are removed by straining through "hop jack". In breweries that use pelleted hops instead of hop flakes the hop jack is by-passed. The hot wort is allowed to settle in a hot wort tank to remove the remaining trub. The hot wort is then cooled to about 10 degrees C by passage through a plate cooler.  2, record 2, English, - coagulated%20protein

Record number: 2, Textual support number: 2 CONT

Upperdough: The sludge on top of the layer of grains in a straining tank, consisting of finely divided light particles, mostly coagulated protein.  3, record 2, English, - coagulated%20protein

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Après la cuisson, on enlève la drêche de houblon et les protéines coagulées (cassure) en filtrant le moût dans un panier à houblon. Dans les brasseries qui se servent de granulés de houblon plutôt que de flocons de houblon, le passage dans le panier à houblon n'est pas nécessaire. On pompe le moût chaud dans un réservoir où se produit le dépôt du reste de la cassure. Puis, on refroidit le moût vers 10 degrés C environ en le faisant passer dans un réfrigérant à plateaux.  2, record 2, French, - prot%C3%A9ine%20coagul%C3%A9e

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

A sparge arm is another worthwhile brewery option. Although it does not actually save time, it does decrease the amount of effort you must spend pouring sparge water into the lauter tun. A sparge arm can be purchased ready-made, improvised from a shower head, or fabricated at home. One simple design is a perforated copper loop that lies on top of the grain in the lauter tun. It is connected to the hot liquor tank by food-grade tubing, and you control the flow of water from the hot liquor tank using a ball valve. Water is run through the copper loop onto the grain bed at a rate about equal to the rate of wort leaving the tun.  2, record 3, English, - rotating%20arm

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

The wort cooler is a large heat exchanger, similar to a radiator. Cold water flows through alternating plates, while the hot wort flows through the opposite side reducing the temperature to 13. 5 degrees from near boil. The water, now heated is reused in the brewing process.  3, record 4, English, - wort%20cooler

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Pour refroidir le moût de brasserie avant la fermentation.  3, record 4, French, - r%C3%A9frig%C3%A9rant%20du%20mo%C3%BBt

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Briefly, in the mashing process, coarse-ground malt and adjunct are mashed to extract a maximum amount of solubilized material. The mash is then "lautered" i. e., filtered through a bed of its own insolube material, primarily barley hulls. The filtrate or liquid extract, known as "wort", is then boiled and hops are added for aroma and flavour. The hot wort is cooled, yeast is added, and fermentation proceeds.  1, record 6, English, - hot%20wort

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

After the wort has taken on the flavor of the hops they must be removed. The wort is passed through a "hop jack" or separator to remove both the hops and a large amount of the protein which was precipitated during the boil. This protein is known by the short and expressive name of "trub".  3, record 7, English, - break

Record number: 7, Textual support number: 2 CONT

The wort itself proceeds from the hop jack to the "hot wort tank", where most of the remaining trub is removed by settling.  4, record 7, English, - break

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Le moût obtenu après l'empâtage et la filtration subit une première ébullition, appelée cuisson, qui dure environ trente minutes. Il commence à se former un coagulat protéo-tannique que le brasseur appelle cassure.  4, record 7, French, - cassure

Record number: 7, Textual support number: 2 CONT

Le moût est ensuite traité par décantation dynamique ou par centrifugation, afin d'éliminer la cassure.  5, record 7, French, - cassure

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

chiller : Piece of equipment that cools hot wort rapidly before pitching yeast.  2, record 8, English, - cooler

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

refroidisseur : Appareil servant à refroidir le moût après sa stérilisation afin de pouvoir le fermenter le plus rapidement possible.  2, record 8, French, - refrig%C3%A9rant

Record 8,  Textual support,  Spanish