Evaporation can take place either by heating or by flashing wort. The validity of the equations shown in Part 1 is to be verified here by determining concentration reductions in components in industrial-scale operations. Contrary to the claims of some equipment manufacturers, the surface area available to wort during boiling has no influence on required overall evaporation. This is to be verified and confirmed in this Part 2 through measurements of component reductions.

The 1st Technical/Technological Conference for executives of the 4 leading Japanese breweries was held in Tokyo from 13th to 14th of march, 2007. The Faculty of Technology of Brewing of the Technical University of Munich-Weihenstephan, the Research Centre for Brewing and Food Quality Weihenstephan and Fachverlag Hans Carl Nuremberg organized the conference in collaboration and with the outstanding organizational support of Eberhard Gerlach, Künzel Maschinenbau GmbH and Hidekazu Miyake, Miyake Industries C. Ltd., Tokyo.