On Monday we arrived at the Rosslyn plant and were introduced to our mentors. My mentor for the CIPs is Monique, as she specializes in brewing. She briefly explained the brewing process that takes place at the plant. Interestingly, AB InBev uses locally grown hops from South Africa as oppose to importing from elsewhere. This practice is considered rare because hops are usually made in countries that are farther away from the equator and therefore have colder and longer winters. They also use locally grown barley that is used for all their beers except Bud. Another fun fact that I did not know before was the difference between a lager and an ale. During the fermentation process, if the yeast floats to the top it is an ale and if the yeast sinks to the bottom it is considered a lager. Finally, we got a tour through the packaging and bottling process of the final products. For my project, I’ve been assigned to improve the CIP system in the racking lines. The racking line is the syste
This week I finished up a potential design to include a CIP across the entire stabilizer system. After getting approval of my design from Monique, I started to draw a piping and instrumentation diagram (P&ID) on Microsoft Visio. The P&ID will help show where the piping and process equipment are with relation to the new instrumentation and control devices that I am including in my design. I hope to have this finished in the next couple of days, so I can perform cost analysis if I have enough time. We participated in taste testing again this week. I can now tell more frequently when a beer is off , but it's still hard to describe what is wrong with it. However, I think I am starting to pick up certain scents and tastes. For example, I can easily detect when a beer has too much acetaldehyde (AA), which makes the beer smell like green apples. Another thing I am sensitive to is diacetyl which gives the beer a butterscotch smell if there is too much of it. It is interesting
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