Caustic (NaOH) works great for pH adjustment at a brewery. It works fast, staff are accustomed to working with it, it’s easy to get, and there is usually a lot of it around. But it’s dangerous! A different and safer…
Passivation is an important part of CIP, sanitation, and efficiency in your brewery. At the end of the day, you wind up with a thin layer of chromium oxide on the surface of your vessels, which strengthens the steel, makes…
Brewery owners and workers. Please read this, even if you don't want to learn about brewery confined spaces. Choice ignorance can kill someone and land someone in jail. “I knew we had confined spaces around here, but we never did…