All indications are that it will be a long, hot summer. Hot weather, whether extreme or not, can be a challenge for your staff, your equipment, and your product. Here are some tips and tricks to help everyone keep cool this summer.

Certain jobs in a small brewery, like working over a boiling kettle or cleaning out a mash tun, are hot any time of year. During a hot spell in the summer, those jobs can become dangerous and even deadly. Training and prevention are the first steps in addressing the challenges of extreme heat. Everyone on staff should be able to recognize the early warning signs of heat stress and take action to avoid progression to heat exhaustion or heat stroke. Prevention is the name of the game: hydration, frequent breaks, and wearing light, loose, quick-drying clothing are simple but effective methods to avoid heat stress. In the event of a heat illness, staff should be trained in effective treatment for mild cases and to recognize when to seek medical help.

Even well-designed air-conditioning systems struggle to create more than a 25-degree temperature difference between the inside and outside air. Service employees are especially susceptible to heat illness if providing outdoor service. If you have a kitchen, you know how hot it can get! Take a few minutes to review the resource, Don’t Let the Heat Stress You Out: Tips for Keeping Employees Safe. In addition to detailed information on recognizing and preventing heat illness, this article has links to numerous information resources with additional tips.

It is important to keep your air-conditioning systems in top working order. Clean or replace filters monthly, keep condenser coils clean, and make sure condensate drains are clear and draining. If the air conditioning units are indoors, ensure there is adequate ventilation in mechanical rooms. For outside units, make sure nothing is obstructing air flow to the air intakes. Inspect mechanical parts, such as fan belts and motors, and replace as necessary. Routine maintenance will not only help create a cooler environment for customers and staff but will save money as the systems will operate more efficiently.

All the maintenance tips above apply to the product cooling systems in the brewery, with special considerations for glycol cooled systems. Measure your glycol mixture regularly to ensure it provides adequate cooling and freeze protection. Regularly top up your reservoir fluid level with a premixed solution to account for evaporation. Check the insulation on your lines and repair any damage. Avoid crashing multiple tanks at once to minimize strain on the system. Bleed air from your lines and tank jackets if you don’t have automatic venting. Apply these same steps to our draught lines glycol cooled system if you have one. And remember, only use USP-grade propylene glycol with corrosion inhibitors.

Stay cool and stay safe!

Learn More

• Don’t Let the Heat Stress You Out: Tips for Keeping Employees Safe
• The Big Chill: Refrigeration 101 for the Professional Brewer
• The Big Chill: Chiller System Design

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