Two in one – unique post-evaporation
Many brewers who have worked with a coolship are still very enthusiastic about this system. The technological reasons relate not only to trub separation in the coolship but also involve gentle post-evaporation over its large surface area. But a coolship requires lots of space and is labour-intensive. The risk of microbiological infection of wort is not inconsiderable. These factors led to development of closed wort systems, these came to be widely accepted worldwide meanwhile with the advent of the whirlpool.
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