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Thread: amount of dust created when milling

  1. #1
    Join Date
    Feb 2014
    Location
    canandaigua, NY
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    1

    amount of dust created when milling

    I'm working with an architect on building plans for a 1 BBL brewery and the local municipality has expressed concern about milling grain on site. They are asking how much dust will be generated is there any kind of industry standard that I can reference? I'm not really sure what to tell them.

  2. #2
    Join Date
    Apr 2015
    Location
    Lakewood, CO
    Posts
    49
    I don't know if anyone has quantified the amount of dust created by the crushing process. Most of what I found was related to actual milling, that is, making flour, which is clearly not useful for brewers. I did find this thread, though>

    https://discussions.probrewer.com/sh...-and-City-Hall

    Maybe something in there will help. Good luck!

    Edit: I noticed that the links in that thread are broken. The pic of crushed grain I can't help with, no idea where you could find another one (wink smiley not working), but the NC-OSHA document referred to is at http://cdm16062.contentdm.oclc.org/c...oll22/id/79893
    Last edited by spetrovits; 01-15-2019 at 04:17 PM.

  3. #3
    Join Date
    Oct 2016
    Location
    Jameson, SK, Canada
    Posts
    166
    This is an ongoing piss-off with inspectors and municipalities.

    Where I live there are breweries (50HL) that mill in a “room” made of poly curtains, one that mills in a sea can on the owner’s driveway,, and they wanted me to build a 24’ tall, 12’x 12’ concrete block “chimney” to direct the blast skyward... I declined that suggestion.

    I’ve looked and looked and looked, and could not find any data for a brewery mill. I did find the details of what is required to have a plant explosion - particle size, % in the air, etc - and a brewery mill could run uncleaned for decades before it’d even be close. My architect and I are actually planning on doing a journal article (with some test data using sieves) on this topic to try and put an end to the shit-show that this is.

    After all my reading, I think that a few hours with a sheet-metal-smith to make an enclosure, and a basic grounded wood shop vac should be more than enough, and reasonable, and affordable, but hey, who am I??

    JR
    Jeremy Reed
    Co-Founder and President, assistant brewer, amateur electrician, plumber, welder, refrigeration tech, and intermediately swell fella
    The North of 48 Brewing Company
    Regina, Saskatchewan, Canada

    www.no48.ca

  4. #4
    Join Date
    Nov 2002
    Location
    Polson, Montana, USA
    Posts
    1,313
    Quote Originally Posted by Crooked Arrow View Post
    I'm working with an architect on building plans for a 1 BBL brewery and the local municipality has expressed concern about milling grain on site. They are asking how much dust will be generated is there any kind of industry standard that I can reference? I'm not really sure what to tell them.
    Hi Crooked Arrow,
    When we were building out, our local/state governments required us to mill in an “explosion-proof” room: external light switch, sealed light housing, industrial external venting with make-up air, 2x6 walls. This was all due to the threat of a grain dust explosion.
    Now when I actually grind in, I see little dust in the air, however, if I take my mask off I do smell it and feel it a little in my throat so it is present. I suggest you find the next closest municipality with a small brewery and find out their requirements and present that to your powers that be.

    Prost!
    Dave
    Glacier Brewing Company
    406-883-2595
    glacierbrewing@bresnan.net

    "who said what now?"

  5. #5
    Join Date
    Oct 2016
    Location
    Jameson, SK, Canada
    Posts
    166
    Quote Originally Posted by GlacierBrewing View Post
    Hi Crooked Arrow,
    When we were building out, our local/state governments required us to mill in an “explosion-proof” room: external light switch, sealed light housing, industrial external venting with make-up air, 2x6 walls. This was all due to the threat of a grain dust explosion.
    Now when I actually grind in, I see little dust in the air, however, if I take my mask off I do smell it and feel it a little in my throat so it is present. I suggest you find the next closest municipality with a small brewery and find out their requirements and present that to your powers that be.

    Prost!
    Dave
    What makes up your external venting and make up air Dave??

    JR
    Jeremy Reed
    Co-Founder and President, assistant brewer, amateur electrician, plumber, welder, refrigeration tech, and intermediately swell fella
    The North of 48 Brewing Company
    Regina, Saskatchewan, Canada

    www.no48.ca

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