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Tech. Q. Master Brew. Assoc. Am., April/May/June 1968, 5(2), 148-151 English  |  VIEW ARTICLE
Brewery dehumidification

T. McCraine

Abstract
This is a practical discussion of automatic, continuous dehumidification as it applies to the brewing process and to the continual wash-down operations necessary to ensure sanitary conditions. The article points out the advantages of operating under controlled humidity, including the elimination of mold growth, ice formation, and the reduction of operating maintenance. In addition, its function improves the efficiency of the refrigerated coils and diffusers and protects paint finish on walls and equipment. The factors involved in humidity control are illustrated through a careful analysis of a typical open-tank fermenting cellar which involves the full range of product, environment, and wash-down moisture loads encountered in modern brewery operations.