Aspects of barm beer recovery
Barm beer can be recovered from excess yeast by means of suitable recovery systems. These include, in the main, centrifuge processes (decanters and disc centrifuges) and membrane separation techniques (cross-flow and vibration microfiltration) ([1], [2]). A multiplicity of parameters are used in order to evaluate whether barm beer can be returned to the brewing process or, indeed, if a recovery system is suitable in the first place. This contribution provides a general overview.
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