I recently installed a CO2 monitor/alarm in our ferm hall. The results are a little scary! We see 1,000+ ppm almost constantly, and when a ferm or two is really cooking, we can see over 5,000 ppm (OSHA threshold).
I obviously need to install better ventilation. Our winters can be a bit brutal, with a month or more of sub-zero temps. I'd like to use an air-to-air HX (HRV) to reduce the need to heat the make-up air. Has anyone installed one of these in a brewery? Obviously, high humidity will be a problem, and will an HX will probably need much more frequent cleaning than if used in a home.
I obviously need to install better ventilation. Our winters can be a bit brutal, with a month or more of sub-zero temps. I'd like to use an air-to-air HX (HRV) to reduce the need to heat the make-up air. Has anyone installed one of these in a brewery? Obviously, high humidity will be a problem, and will an HX will probably need much more frequent cleaning than if used in a home.
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