Flow Rates and Turbidity
The slower a beer flows through a centrifuge, the more solids are pulled from the liquid and the clearer the beer. A brewery centrifuge can take a lightly hazy beer and turn it bright, or it can take a thick slurry of yeast and proteins and spin out clear beer. The more residence time the beer has in the bowl of the centrifuge, the brighter it will be (though a final polishing filter may be needed to achieve the brilliance requisite in styles such as Pilsner). The GEA HB-05 unit at Three Weavers runs at an average of 30 barrels per hour. Hops-heavy beers, such as Expatriot IPA, run slower to remove more hops matter (about 15−20 barrels per hour), and beers that drop bright more easily, such as Seafarer Kölsch, run through the system faster (upward of 35 barrels per hour). Brewers have fine-grain control over how much material is removed during the separation, and even traditionally hazy beers such as hefeweizens can be processed in the centrifuge to leave just the right amount of particles suspended in the beer.