This is pretty interesting.
In a commercial scale brewery, this company has designed a boil system where the wort is not actually boiled! The wort is kept just under boiling and agitated with a stirrer for sanitation, isomerisation, and protein coagulation. It is then pumped through a vacuum chamber.
The decrease in pressure evapourates water out of the wort (apparently exactly 8%), and does it all with a big saving in power. When the wort leaves the vacuum chamber it is already as low as 70, so there's less effort required to cool to pitching temps.
Product page here
Cheers
Boots
In a commercial scale brewery, this company has designed a boil system where the wort is not actually boiled! The wort is kept just under boiling and agitated with a stirrer for sanitation, isomerisation, and protein coagulation. It is then pumped through a vacuum chamber.
The decrease in pressure evapourates water out of the wort (apparently exactly 8%), and does it all with a big saving in power. When the wort leaves the vacuum chamber it is already as low as 70, so there's less effort required to cool to pitching temps.
Product page here
Cheers
Boots