In this presentation we will follow the brewing process and discuss each point where mechanical separation (centrifugation) can be used. From decanters for trub removal/wort recovery in the brew house to using decanters or sedicanters for heavy fermenter bottoms dewatering for beer recovery to disc separators for clarification of final product before packaging. We will highlight the pros and cons at each step, which systems are idea for different size breweries, and discuss how these systems are implemented. We’ll touch on hygienic design, cleanability, service and maintenance, and some general process data to tie the whole thing together.
Christian Pettit is the Flottweg regional sales/industry manager for brewing and distilling. He has 21 years experience as a service technician, process engineer and sales engineer with the company and has worked across all industries in his tenure with them. He has been a craft beer enthusiast since 1995 and thoroughly enjoys all aspects of the industry. His favorite brewery industry events are CBC, anything CBP related, and Dark Lord Day m/
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December 7-9, 2026
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What This Session Covers
This session dives into how breweries can leverage different types of centrifuges—primarily decanter and disc stack centrifuges—to recover valuable beer from solids like tank bottoms and whirlpool trub, while also clarifying beer before packaging. Understanding and implementing these centrifuge technologies can significantly boost yield, reduce waste, and improve product quality, which matters directly to taproom operators and brewery owners looking to optimize operations and profitability.
Key Talking Points
- Types of Centrifuges Used in Craft Brewing [01:20]
- Decanter centrifuges (horizontal, solid bowl type) separate solids and liquids by spinning at high speeds with an internal screw conveyor for solids discharge.
- Disc stack centrifuges clarify beer by removing fine suspended solids with minimal oxygen pickup.
- Specialized centrifuges like setcanters and tricanters have niche applications but are less common in craft brewing.
- Decanter Centrifuge for Tank Bottoms and Dry Hopping Waste [05:03]
- Processes tank bottoms solids from fermentation and dry hopping stages to recover beer that would otherwise be lost.
- Beer can be recirculated back into tanks, reducing product loss by 10-15% or more depending on beer style and process.
- Variable impeller adjustments, differential speeds, and G-force settings help optimize separation quality and solids dryness.
- Operating Challenges and Optimization [09:00]
- Handling very thick, variable solids feed (up to 90% solids initially) requires pumping strategies and careful machine setting adjustments to avoid plugging.
- Using turbidity and dissolved oxygen sensors enables operators to monitor run progress and know when to stop processing for efficiency.
- Whirlpool Trub Recovery with Decanter Centrifuges [18:30]
- Recovering wart from whirlpool cone or tube tank reduces beer loss and downstream fouling of heat exchangers.
- Up to 60-80% of wart normally lost in trub can be reclaimed.
- Solids in wart vary but can reach solids content of 3-30%, requiring throughput management during separation.
- Beer Clarification Using Disc Stack Centrifuges [30:50]
- Provides effective removal of suspended solids prior to filtration or as a filtration alternative.
- Helps reduce or eliminate filtration aids like kieselguhr and lowers dissolved oxygen pickup to under 20 ppb.
- Partial solids discharge is quiet, automated, and minimizes wear with a patented “soft shot” system.
- Machine Design and Maintenance Insights [41:40]
- Disc stacks contain hundreds of closely spaced discs where separation occurs; solids discharge valves operate in milliseconds.
- Machines are robust, often hand-made with user-friendly maintenance (e.g., spindle exchange program) and optimized to minimize CIP water usage.
- Drive systems favor energy efficiency using high-efficiency motors and belt drives over older gearboxes.
- Operational Benefits to Breweries [28:55, 29:30]
- Yield improvements can reach up to 11% for heavy beer brands, with significant water savings in CIP and reduced wastewater.
- Dry solids from trub can be composted or sold (e.g., yeast to animal feed), creating sustainability and revenue opportunities.
- Systems can be integrated into existing brewery control systems or operated standalone for retrofit applications.
Action Items
- Evaluate Your Tank Bottoms and Dry Hop Losses
Measure how much beer you currently lose from fermentor sediment and dry hopping trub to understand your recovery potential using decanter centrifuges. - Pilot Test Centrifuge Settings with Your Specific Yeast and Adjuncts
Trial runs are vital because yeast strains, beer types, and adjunct ingredients (like fruit or powder) impact separation performance and solids dryness. - Install Monitoring Sensors on Centrifuge Inlets and Outlets
Use turbidity and dissolved oxygen probes to control centrifuge operation, optimize yield, and minimize oxygen pickup during beer recovery. - Consider Adding a Decanter for Whirlpool Wart Recovery
Assess your whirlpool’s solids content and loss profile. Adding a decanter to recover wart before cooling can reduce fouling and reclaim valuable beer. - Plan Regular Maintenance and Staff Training on Centrifuge Systems
Implement a maintenance schedule using manufacturer exchange programs and train operators to adjust impellers, scroll speeds, and troubleshoot common feeding challenges.
By applying these centrifuge technologies thoughtfully, craft breweries can improve efficiency, lower losses, and maintain beer quality—directly supporting bottom line growth and operational excellence.