Reducing Proteins in the brewhouse

[GlacierBrewing]

I'm looking at ways to increase my brewhouse effeciency. What brewhouse techniques are being used to reduce proteins pre-filter? I'm using well-modified domestic 2-row.
Dave

[dick murton]

Don't smash the grain to bits with agitators or pumps.

Don't sparge with over hot water - i.e. greater than 78 C - though this tends to dissolve other material which reacts with the proteins to form visible hazes

Use copper finings

Ensure your whirlpool is not over loaded with grains and other rubbish, and the whirlpool speed is ok. Make sure you don't drag trub into the FVs

Use auxiliary and white (isinglass finings) on transfer from FV to MV

Don't allow the yeast to sit on the beer and autolyse

Make sure you really are chilling to minus 1 C for 48 hours + before filtration, and pull the rubbish off the bottom before sending to the filter

Use silica gel if you really want to go mad. Don't use bentonite. It's a disaster.

Use conical bottom vessels for easiest yeast and bottoms removal

If the malt is well modified, the normal options are cold storage and finings

Cheers

[GlacierBrewing]

Thank you, Dick