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Washbacks
- The wort is cooled in a wort cooler by running cold
water over or through metal plates
- The cooled wort is then transferred to a washback for
fermentation by adding yeast
- The wash backs are usually made from Stainless Steel
larch or pine.
- Sometimes a combination of Distillers and brewers
yeast is used.
- 12kg to 14kg per ton of barley – translated
to 125kg years for 42000 litres of wort
- The temperature at this critical stage is around 34
degrees
 The
washbacks
 Fermentation
inside the washback
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