The Coolers
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From the copper the hot wort was pumped to cooler No.1. This was simply an open tank with a slabbed floor.
The interior of No.1 cooler. When the hot wort hit the cold floor of the tank, proteins in the liquid would coagulate forming small particles. This was known as the 'cold break'. The particles would ultimately settle out of the beer. The wort was then sent to the 'Paraflow' cooler.
The 'Paraflow' cooler. This was like a car radiator, consisting of thin plates which separated the hot wort flowing in one direction from the cold cooling water flowing in the opposite direction. As the wort was cooled to the correct temperature for fermentation, the cooling water was heated. This water was saved in the hot liquor tanks to be used later.