How to check the quality of filtered wort?

The purpose of the wort filtration is to separate the solids from the mash to obtain a clear wort, so good quality mash is a prerequisite for the production of premium wort.
After pumping the mash from the mash into the lauter tank, the quality of the wort can be roughly predicted. If the grain is precipitated quickly during the standing period, the surface is less viscous,
the foam is more, and the supernatant is dark brown, indicating that the mash effect is good. It indicates that the wort is clear and fast, the reflow time is short,
and the filtration quality is good. During the filtration of the wort, it is necessary to check the clearness, color, taste, aroma, etc. of the wort. When the first wort enters the kettle tun for 5-10min,
check it with a small beaker. The good quality wort should be clear, transparent, shiny, golden yellow or dark yellow, basically without suspended particles, and should not be foggy.
It smells like the characteristic aroma of wort. The taste of wort should have malt fragrance and high sweetness. There should be no other odor or musty smell. It should not be colored by iodine test.
After 25-30 minutes of filtration, the first wort concentration should be sampled and checked, and should be within the scope of the process.
If necessary, we can also check the pH of the wort, preferably below 5.6.
 
Edited by Cody
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