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Clean-in-place (CIP) is an automated method of cleaning the interior surfaces of pipes, vessels, equipment, filters and associated fittings, without major disassembly. CIP is commonly used for equipment such as piping, tanks, and fillers. CIP employs turbulent flow through piping, and/or spray balls for tanks or vessels.
Foam stability is an important concern for the first perception of the beer by the consumer and is therefore the object of the greatest care by the brewers and the barmen in charge to serve draft beer, or to properly pour beer into a glass from the bottle (with a good head retention and without overfoaming, or gushing when opening the bottle).
Carbon in pulp (CIP) is an extraction technique for recovery of gold which has been liberated into a cyanide solution as part of the gold cyanidation process. [ 1 ] Introduced in the early 1980s, Carbon in Pulp is regarded as a simple and cheap process.
The dropping process has two primary effects on the beer being fermented: the trub that has settled during the first period of fermentation will be left behind, leaving a cleaner beer and a cleaner yeast to crop from the beer for the next fermentation; the second effect is the aeration of the wort, which results in healthy clean yeast growth ...
Beer fermenting at a brewery. Zymology, also known as zymurgy, [a] is an applied science that studies the biochemical process of fermentation and its practical uses. Common topics include the selection of fermenting yeast and bacteria species and their use in brewing, wine making, fermenting milk, and the making of other fermented foods.
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Adding finings to a cask of beer. Finings are substances that are usually added at or near the completion of the processing of making wine, beer, and various nonalcoholic juice beverages. They are used to remove compounds, either to improve clarity or adjust flavor or aroma.
The carbon dioxide may be produced naturally through the activity of brewers yeast, or artificially by dissolving carbon dioxide under pressure into the liquid. The beer head is created by the carbon dioxide produced as a byproduct of the metabolism of brewer's yeast acting upon starches and sugars found in the wort.