The Factors To Influence First Wort Lautering

1. Wort viscosity
   The higher the temperature, the less viscous the wort is and the faster it comes out of the pulp. 12 prato wort has 20% longer gumming time than 15 prato wort.

2.Grain bed resistance
Grain bed resistance is the sum of all the resistance of wort discharge. Grain bed resistance will become higher and higher with the discharge of slurry.

3.Pulp washing operation
Juicing operation is not set in stone. It should be adjusted with the change of grain bed resistance. Moreover, there are various factors affecting wort discharge, such as malt quality, saccharification method, work load of false bottom, structure of false bottom, etc. The brewer should adjust the wort flexibly according to these factors.

4. Malt quality
   The wort of high quality malt is less viscous. Accordingly, the malt bed will be loosened and the germination rate will be faster. Normally, if the viscosity of wort is low, the germination time is shorter. However, there are some exceptions. For example, if the wort is stirred vigorously, it will absorb a large amount of oxygen. Although the viscosity of the wort is lower when the sub-grain is added, the straining time is longer.
5. Amount of sub-grains
   The undissolved protein, hemicellulose, starch granules and lipid will affect the speed of sizing. It has been proved that adding 20% of unmalted barley is not beneficial to wort fermentation. The addition of beta-glucanase is a good idea. It cannot change the quantity of these particles, but it can change their structure to accelerate the speed of mellowing.
6. Milling method
   The wet milling method has a higher rate of alcohol development than the dry method. However, the wort is not clear, so many breweries do not use wet milling.