Don’t fight condensation – eliminate it
Insulation | Condensation forms on surfaces that are cooler than the ambient air – on pipes, tanks and fittings. This is a constant occurrence in fermentation and lager cellars, since the processes of fermentation and maturation require temperatures between 0 °C and 15 °C, and the ambient air coming in from outside is at 15–20 °C. Breweries of the past simply accepted the formation of condensate in cellars as a natural consequence of the cold side of brewing.
Select offer and read on
6 print issues
