The following article appears in the June '22 issue of Brewer Magazine:
Most craft brew houses use a false bottom on their mash tun to filter spent grains from the wort. To increase production throughput, a brewery will often look to double and triple batching in a brew day, adding a dedicated lautering tun to free up their mash tun for the subsequent batch. Both methods still rely on a gravity-fed lautering process, which comes with its share of drawbacks: slow lautering, stuck sparges, and losses in efficiency as valuable sugars are left behind.
Enter the mash press....
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