Spent Grain Recovery Solutions for Reaching Your Brewing Sustainability Goals

Minimize carbon emissions and environmental impact associated with spent grain at your brewery.
Spent Grain Recovery Solutions for Reaching Your Brewing Sustainability Goals

Measurement instrumentation for reclaiming and reusing spent yeast

The primary leftovers from brewing are the spent grain, hops, trub, and yeast from the fermentation tanks. Brewer’s spent grain (BSG) can leave behind as high as 0.2 kg per liter of beer produced. The environmental impact associated with the spent grain can be significantly reduced depending on the yield of yeast recovery and disposal method. Local farmers and food producers can repurpose the spent grain reducing a brewer’s environmental footprint while creating a circular economy. Advanced flow measurement technologies can be placed after fermentation tanks for maximum yeast recovery.

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