The measure of the filtration speed on the trial experimental brassin allows to foresee the one of the brassin at the time of the manufacture of beer.
If the filtration is complete in less than one hour, the speed of filtration is " normal ".
If it lasts longer, it's indicated like " slow ".
The negative factors for a good filtration are:
- the bad saccharification
- the bad disintegration of malt
- the bad wort viscosity
- microorganisms (fusarium,...)