#Air Sparging

[lunamagicablu]

“Siamo solo aliti di vento, soffi delicati appesi alle pareti di un cielo senza confini. Siamo polveri e profumo di erba, di fiori mescolati al profumo del mare, della luna, della notte, del giorno, del tempo che corre e sparge intorno a sé i semi dei ricordi. Siamo come ali in volo, da sempre, dal primo tuffo nell’aria all’ultimo sogno caduto nel nostro cuore da una stella in dono…” Tagore *********************** “We are just breaths of wind, delicate breaths hanging on the walls of a borderless sky. We are dust and the scent of grass, of flowers mixed with the scent of the sea, of the moon, of the night, of the day, of time that passes and spreads the seeds of memories around itself. We have always been like wings in flight, from the first dive into the air to the last dream that fell into our hearts from a gift of a star..." Tagore 

[ilciambellano]

Wizz Air, 4 giorni prima della partenza: il tuo volo Catania-Torino è stato spostato dalle 16.20 alle 07.10 del giorno successivo.

Io: bestemmio, chiamo l’autonoleggio per allungare (100€) , chiedo ad amici di ospitarmi a Catania la notte prima della partenza

Wizz Air, meno di 24 ore prima della partenza: il tuo volo Catania-Torino delle 07.10 partirà da Comiso, non da Catania!

Io: bestemmio più forte, chiamo l’autonoleggio per la riconsegna in un'altra sede (113 €) parto per Catania, amici a Comiso non ne ho ma almeno Catania è più vicina di Messina.

Autostrada A18 Messina Catania:

3 ore fermi in autostrada, durante le quali:

Mi godo i 41,5 gradi;

Chiamo il 1518, mi rispondono che non sanno niente di questo incendio e mi invitano a chiamare il 112;

Chiamo il 112, che mi mette in attesa indefinitamente;

La gente comincia a prendere la corsia d’emergenza contromano, con mio sommo sbigottimento;

Per qualche minuto si sparge la voce che il fuoco è anche dietro di noi, qualcuno accenna a "fare la fine del sorcio". Fortunatamente poco dopo arrivano dei mezzi di soccorso.

Arrivato a Catania alle 23, 4 ore in ritardo sulla tabella di marcia, riparto per Comiso alle 3.30.

[amarequip1]

Understanding Gas Liquid Reactors: Applications and Benefits

Introduction 

In the world of chemical processing, gas liquid reactors play a crucial role in facilitating reactions between gaseous and liquid-phase reactants. These reactors are widely used across industries, including pharmaceuticals, petrochemicals, and food processing, where precise reaction control is essential. By optimizing gas-liquid interactions, they enable enhanced reaction efficiency, selectivity, and scalability. 

This article explores the applications, advantages, and key considerations of gas liquid reactors, along with the significance of stainless steel reactors in industrial processes. 

What Are Gas Liquid Reactors? 

Gas liquid reactors are specialized vessels designed to carry out reactions involving gaseous and liquid reactants. These reactors are engineered to maximize contact between the two phases, ensuring effective mass transfer and reaction kinetics. Depending on the application, these reactors may use various techniques such as sparging, agitation, or bubble columns to enhance gas dispersion. 

Industries often rely on these reactors to conduct hydrogenation, oxidation, chlorination, and other critical chemical transformations. Their ability to handle high-pressure and high-temperature conditions makes them indispensable for complex reaction processes. 

Applications of Gas Liquid Reactors 

1. Pharmaceutical and Chemical Industry 

In pharmaceutical manufacturing, gas liquid reactors are used for catalytic hydrogenation, esterification, and other synthesis processes requiring precise gas-liquid interaction. These reactors ensure high product purity and yield, making them an essential component in drug production. 

2. Petrochemical Industry 

The petrochemical sector extensively employs these reactors for refining operations such as hydrocracking and desulfurization. Their ability to maintain consistent reaction conditions enhances the efficiency of fuel and lubricant production. 

3. Food and Beverage Processing 

In the food industry, gas liquid reactors are utilized for carbonation, fermentation, and other gas-involved processes. These reactors help in maintaining food quality, extending shelf life, and improving texture and flavor. 

4. Environmental and Waste Treatment 

These reactors play a significant role in wastewater treatment and air purification processes. By efficiently dissolving gases like oxygen and ozone into water, they assist in biological treatment and disinfection, ensuring environmental sustainability. 

Benefits of Using Gas Liquid Reactors 

1. Enhanced Mass Transfer Efficiency 

One of the primary advantages of gas liquid reactors is their ability to facilitate efficient gas-liquid mass transfer. This leads to improved reaction rates and higher conversion efficiency, which is essential for industrial-scale production. 

2. Scalability and Versatility 

These reactors are available in various sizes and configurations, making them adaptable to both small-scale and large-scale production. Whether in a research laboratory or a commercial production facility, they offer flexibility in operation. 

3. High Pressure and Temperature Handling 

Many chemical reactions require extreme conditions to proceed efficiently. SS reactors are particularly beneficial in these scenarios due to their ability to withstand high pressures and temperatures without compromising safety or performance. 

4. Corrosion Resistance and Durability 

Material selection plays a crucial role in reactor longevity and performance. Stainless steel reactors are preferred due to their superior corrosion resistance, making them ideal for handling aggressive chemicals and ensuring long-term durability. 

5. Improved Safety and Containment 

Gas-liquid reactions can sometimes be volatile, necessitating strict safety measures. Stainless steel reactors offer excellent containment properties, reducing the risk of leaks and ensuring operator safety. 

Why Stainless Steel Reactors Are the Ideal Choice 

1. Excellent Mechanical Strength 

SS reactors offer high tensile strength, making them capable of withstanding the demanding conditions of gas-liquid reactions. Their robustness ensures minimal downtime and maintenance costs. 

2. Non-Reactive Surface 

Stainless steel reactors provide a non-reactive surface, preventing unwanted chemical interactions that could compromise reaction efficiency or product purity. This feature is particularly crucial in pharmaceutical and food processing applications. 

3. Easy Maintenance and Cleaning 

Due to their smooth, non-porous surface, stainless steel reactors are easy to clean and sterilize, ensuring compliance with industry hygiene standards. This reduces the risk of contamination and maintains process integrity. 

4. Customization and Adaptability 

Industries often require reactors with specific design parameters to suit their unique processing needs. SS reactors can be customized with different vessel sizes, agitation systems, and pressure ratings to optimize performance for various applications. 

Key Considerations When Choosing Gas Liquid Reactors 

When selecting a gas liquid reactor, it is essential to consider the following factors: 

Reaction Type: Understanding the nature of the reaction helps in choosing the appropriate reactor configuration and material. 

Pressure and Temperature Requirements: Ensure the reactor can withstand the operational conditions needed for the process. 

Material Selection: Opt for stainless steel reactors when handling corrosive or high-purity applications. 

Mass Transfer Efficiency: The reactor design should maximize gas-liquid contact to enhance reaction performance. 

Safety and Compliance: Ensure the reactor adheres to industry standards and safety regulations to prevent operational hazards. 

Conclusion 

Gas liquid reactors are indispensable in various industrial processes, offering enhanced reaction efficiency, scalability, and safety. Their ability to optimize gas-liquid interactions makes them a preferred choice for chemical, pharmaceutical, petrochemical, and food industries. Among the different reactor materials available, stainless steel reactors stand out due to their durability, corrosion resistance, and ease of maintenance. 

About Amar Equip 

Amar Equip is a leading manufacturer of high-quality gas liquid reactors, offering a wide range of stainless steel reactors and SS reactors designed for industrial applications. With expertise in engineering customized solutions, Amar Equip ensures that industries get reliable, efficient, and safe reactors tailored to their specific needs. Their advanced reactor technology is designed to enhance productivity and streamline chemical processes, making them a trusted name in the industry. 

For industries looking for high-quality SS reactors tailored to their specific needs, explore customized pressure reactors and vessels at Amar Equip to enhance operational efficiency and safety. 

[acestills2]

What is a hot liquor tank used for?

What is a hot liquor tank used for?Making beer entails making use of warm water, typically at details temperature levels. Sparge water is later on made use of to wash off the sugar. In the developing globe, this warm water is recognized as alcohol , which discusses why it is recognized as warm alcohol storage tank .The warm alcohol storage tank is additionally utilized to preserve particular temperature levels when the grain is being saturated. This is generally done by making use of a warm trading coil that is put in the container.Developing beer in a constant way need to constantly entail a treatment that can be duplicated conveniently. There are additionally numerous elements that need to be taken into account throughout the developing procedure as they play a large component in the total preference and also top quality of the beer. These variables consist of the grain s quantity and also temperature level, quantity as well as temperature level of strike water, the air temperature level, temperature level and also dimension of containers being made use of, and also lastly the level of temperature level loss due to mixing and also inadequate insulation.Mash density is thought about to be an extremely vital consider the developing globe as well as it is something I have actually seen several makers concentrate a lot on myself. You have actually most likely tasted superb beer and also ones that aren t so negative. This is what makes the beer satisfying and also exceptional if the mash density is on factor.Making beer entails utilizing warm water, generally at certain temperature levels. In the developing globe, this warm water is recognized as alcohol , which clarifies why it is recognized as warm alcohol storage tank .The warm alcohol storage tank is likewise made use of to preserve details temperature levels when the grain is being saturated.If you are planning to build your own brewery. ACE Brewery equipment could help you answer your questions and supply brewery equipment. We supply 2-150HL complete beer brewing equipment including malt milling equipment, brew houses equipment, beer fermenters /fermentation tank, brite beer tanks, beer bottling machine,beer canning machine, beer kegging machine, hopping machine, yeast propagation equipment. We also supply all auxiliary brewery systems like steam heating pipe and valves, water treatment, filter, air compressor etc. Everything in brewery are all in our list. If you need beer brewing equipment or microbrewery equipment, please contact us:Ivy LiangEmail: beer@ace-chn.com Refequency questions6 TIPS FOR DEALING WITH MASH EFFICIENCY PROBLEMSWhat Are Some Common Craft Beer Brewery Startup Costs?THE BEST TYPE OF WATER TO USE FOR YOUR BEER BREW?Sanitization, Sterilization and Cleaning for micro brewery factoryHow Does a Microbrewery Differ From a Normal Brewery At Acestills.com, we supply distillers of all sizes from 50 liters to 5000 liters, covering distillation equipment for whiskey (whisky), rum, brandy, vodka, tequila, beer, wine and gin.

[house-construction-services]

Soil Remediation Techniques in House Construction: Ensuring Environmental Sustainability

As urbanization continues to expand, the demand for housing and infrastructure has led to the development of previously untouched lands. However, this construction often comes with the challenge of soil contamination, which poses risks to both environmental and human health. Soil remediation techniques are therefore crucial in ensuring the sustainability of house construction projects, mitigating the adverse effects of contaminants and restoring soil quality.

Understanding Soil Contamination:

Soil contamination can arise from various sources, including industrial activities, improper waste disposal, and historical land use. Common contaminants found in construction sites include heavy metals, petroleum hydrocarbons, pesticides, and volatile organic compounds (VOCs). These pollutants can leach into groundwater, affect plant growth, and pose health risks if not properly addressed.

Soil Remediation Techniques:

Excavation and Removal: In cases where contamination is localized and shallow, excavation of contaminated soil followed by proper disposal is a common remediation approach. This method is effective for addressing surface-level pollutants but may be costly and disruptive to the site.

Soil Vapor Extraction (SVE): SVE involves the extraction of volatile contaminants from the soil by applying a vacuum to the subsurface. This technique is suitable for sites contaminated with VOCs and can be combined with other methods such as air sparging to enhance effectiveness.

Bioremediation: Bioremediation utilizes microorganisms to degrade organic contaminants into harmless byproducts. This natural and cost-effective method can be applied in situ or ex situ, depending on site conditions. Bioremediation is particularly effective for petroleum hydrocarbons and organic pollutants.

Phytoremediation: Phytoremediation involves the use of plants to absorb, metabolize, or accumulate contaminants from the soil. Certain plant species have been found to be effective in removing heavy metals, pesticides, and even radioactive elements from the soil. This technique is environmentally friendly and can be integrated into landscaping designs.

Chemical Remediation: Chemical methods such as oxidation-reduction reactions, soil washing, and chemical stabilization can be employed to treat contaminated soil. These techniques involve the use of chemical agents to neutralize or extract pollutants, making the soil suitable for construction activities.

Thermal Remediation: Thermal techniques such as thermal desorption and soil vapor extraction with thermal enhancement involve the application of heat to the contaminated soil to volatilize or destroy contaminants. While effective, thermal remediation methods can be energy-intensive and may pose challenges in controlling emissions.

Integration into Construction Practices:

Incorporating soil remediation into house construction projects requires careful planning and collaboration between developers, environmental consultants, and regulatory authorities. Site assessments should be conducted prior to construction to identify potential contamination risks, allowing for early implementation of remediation measures. Furthermore, adopting sustainable construction practices such as minimizing waste generation and using environmentally friendly materials can help reduce the likelihood of soil contamination and promote long-term environmental stewardship.

Soil remediation is a critical component of sustainable house construction, ensuring the protection of both environmental and human health. By employing a combination of remediation techniques tailored to site-specific conditions, developers can mitigate the impacts of soil contamination and promote the revitalization of degraded land. Incorporating soil remediation into construction practices not only fulfills regulatory requirements but also demonstrates a commitment to environmental sustainability in urban development projects.

[delta-remediation]

Hydrocarbon Remediation: Understanding the Process and Benefits

Hydrocarbon remediation is a crucial process that helps clean up soil and water contaminated by hydrocarbons. These compounds, made up of hydrogen and carbon atoms, are commonly found in petroleum products such as gasoline and diesel fuel. When they enter the environment, they can pose a significant threat to human health and the environment. In this article, we will explore the process of hydrocarbon remediation, its benefits, and how it can be useful for businesses.

What is Hydrocarbon Remediation?

Hydrocarbon remediation involves removing hydrocarbon contaminants from soil and water. This process comprises various techniques and methods used to remove the contaminants and restore the affected area to its natural state. Some of the techniques used in hydrocarbon remediation include:

Excavation and Treatment: This technique involves digging up contaminated soil and transporting it to a facility where it is cleaned and treated.

Excavation and Storage/Disposal: This technique involves digging up contaminated soil and transporting it to a facility where it is stored indefinitely.

Bioremediation: This process involves using microorganisms to break down the hydrocarbons in the soil. The microorganisms can either be found naturally and stimulated (biostimulation) or cultured and then added to the soil or water.

Chemical Oxidation: This technique involves using chemicals to break down the hydrocarbons in the soil or water. The chemicals react with the hydrocarbons and convert them into harmless substances.

Air Sparging: This process involves injecting air into the soil to increase the oxygen levels, promoting the growth of microorganisms that can break down the hydrocarbons.

Soil Vapor Extraction: This technique involves using a vacuum to extract the hydrocarbons from the soil. The hydrocarbons are then collected and filtered through carbon.

Benefits of Hydrocarbon Remediation

Hydrocarbon remediation has several benefits, including:

Environmental Protection: Hydrocarbon remediation helps protect the environment by removing harmful contaminants from the soil and water.

Health Benefits: Hydrocarbon remediation helps protect human health by removing harmful contaminants from the environment.

Cost Savings: Hydrocarbon remediation can save businesses money in the long run by reducing liability and avoiding potential fines and lawsuits.

Regulatory Compliance: Hydrocarbon remediation helps businesses comply with environmental regulations and avoid potential penalties.

Hydrocarbon Remediation for Businesses

Hydrocarbon remediation can be particularly useful for businesses that deal with petroleum products, such as gas stations and oil refineries. These businesses are required to comply with environmental regulations and are liable for any contamination that occurs on their property. Hydrocarbon remediation can help businesses avoid potential fines and lawsuits, protect the environment and human health, and demonstrate a commitment to environmental protection that can enhance their reputation and attract environmentally conscious customers.

Delta Remediation, the bioremediation solutions provider, offers bioremediation services as a part of hydrocarbon remediation to break down hydrocarbon contaminants using specific microorganisms with the ability to break down even the most complex hydrocarbon chains (bioaugmentation).

Conclusion

In conclusion, hydrocarbon remediation is a critical process that helps protect the environment and human health. The process involves various techniques and methods used to remove hydrocarbon contaminants from the soil and water. Hydrocarbon remediation has several benefits, including environmental protection, health benefits, cost savings, and regulatory compliance. For businesses that deal with petroleum products, hydrocarbon remediation can be particularly beneficial in terms of liability reduction, reputation enhancement, and attracting environmentally conscious customers.

[deltaremediation]

Understanding Hydrocarbon Remediation: Process and Benefits

Contamination of soil and water by hydrocarbons, which are compounds made up of carbon and hydrogen atoms found in petroleum products like diesel and gasoline, can pose a significant threat to human health and the environment. Hydrocarbon remediation is the crucial process used to clean up and remove these contaminants from the affected area. This article examines the process of hydrocarbon remediation, its benefits, and its usefulness for businesses.

Hydrocarbon remediation involves various techniques and methods to remove hydrocarbon contaminants from the soil and water. Some of the techniques used include excavation and treatment, excavation and storage/disposal, bioremediation, chemical oxidation, air sparging, and soil vapor extraction. Bioremediation involves the use of microorganisms to break down the hydrocarbons naturally occurring or stimulated, while chemical oxidation involves using chemicals to break down hydrocarbons into harmless substances.

Hydrocarbon remediation provides several benefits, including environmental protection, health benefits, cost savings, and regulatory compliance. For businesses dealing with petroleum products, such as oil refineries and gas stations, hydrocarbon remediation can be particularly useful in avoiding potential fines and lawsuits, reducing liability, and complying with environmental regulations. Additionally, demonstrating a commitment to environmental protection can enhance a business's reputation and attract environmentally conscious customers.

In conclusion, hydrocarbon remediation is a critical process that protects human health and the environment. Businesses can benefit from its various advantages, and bioremediation solutions provider, Delta Remediation, offers bioremediation services as part of hydrocarbon remediation, using specific microorganisms that can break down even the most complex hydrocarbon chains.

[midgardbrewhouse]

Brewday - Pineapple Weed & Elderflower Saison.

Here comes another blog post of three parts, it’s certainly the time of year for foraging ingredients for beer...

Part 1: Foraging Pineapple Weed

The fermentors had been empty for well over a week so it was time to get a brew on, but before then I needed to forage some ingredients for this Summer Solstice Saison. The first is Pineapple Weed. It didn't matter that it was raining to collect these as I was going to rinse them clean anyway. Pineapple Weed grows on compacted and disturbed earth on paths and the edge of fields so with plenty of dog walkers using the route and the farmers tenancy to stick poison everywhere I wanted to make sure they were cleaned before I put them in a beer. The area on a public right of way always has loads growing and the sweet aromas of pineapple and camomile was strong in the air. I collected a bag worth, the roots came up because of the wet soil so I trimmed the plants when I got home so I just had the fresh green tops, leaves and flowers. Rinsed, prepared and put in the fridge for the brew later.

Part 2: Foraging Elderflowers

The next day I made a quick little forage up the road to my usual selection of elders while the strike water warmed. Nice to finally have a year collecting elderflower when it's not raining. I was able to do a good sniff test on each plant and found a smaller shrub-like elder had the nicest smelling sprays, they were smaller but had a wonderful citrus lime aroma. Some of the others were a bit fusty. Always make sure you choose nice smelling fresh flowers when using elderflower, it'll be a lot more rewarding. Then it's back home to process the flowers, forking them off and removing as much stalk as possible ready to go into the end of the boil of my Saison.

Part 3: Brewday

Originally this started as Gungnir my Ernest Golden Ale but I adjusted it into a bit more of a complex malt bill to really get into Saison territory. Malt bill is 69.5% Crisp Plumage Archer Heritage Malt, 9.9% Torrified Wheat, 8.6% Cara Gold, 5% Crystal T50, 4% Dextrin Malt & 3% Rolled Oats. The last two being added to hopefully give a bit more body and head retention. Standard mash at 66c with a 72c sparge. Then for the boil 20g of East Kent Goldings as I had a load spare and heard they can give a nice rounded bitterness. Then everything else goes in for the final 5 minutes with a 10 minute steep as well, and that is 100g of Ernest hops, 292g Pineapple Weed and 296g of Elderflowers. Finally to finish off it's Mangrove Jack’s M29 French Saison Yeast fermented at 29c. Hopefully pulling all these fresh summer flavours together in a tasty farmhouse foraged Saison.

Fermentation was quick on this one and after just 5 days it was down from 1.042 to 1.001! That’s 93% attenuation! At least it brought it back into style after I had poor efficiency and I'm more than happy for such a low finish for this style of beer. It was hard to get a full flavour profile when the sample is so warm but the Elderflower is definitely there along with some other herbal flavours and quite an sharp bitterness. Should be able to get a better tasting once the temp drops down. It's showing promise though, bitterness like this tends to mellow with conditioning. Time to cold crash and then bottle in a few days, I shall report back once it’s all conditioned.

[vanderking]

♞ @mollyoshea25​​ insisted:  🛀

Send a symbol for a starter based off the first time…

🛀 - our muses take a bath or shower together

❛ Miss O’Shea the water will get cold if you continue to tiptoe around this. ❜ Dutch has had enough of her teasing, he is eager for the beautiful redhead to join him in the tub. The Dublin lady was soft in ways that enchant him. His legs slip out to each side of the bath, the hairs on them damp and flattened by the lavender scented water. The bubbles ascending through the air of the bathhouse, his black curls sparge by the vapours of the hot water that filled the basin. 

He slides back far enough to create enough room for her to slot her sender, ivory frame between his thighs, where he snakes his head over her shoulder upon her finally entering. His breath visible when he allows a yearning sigh to escape his nostrils. Mustache tickling her ear he whispers into it. ❛ I’ve missed this, my love, missed being able to just lie with you like this. ❜ An arm enfolds her back into his chest, the other hand working its way to massage her scalp through fiery tussles of red hair. 

[brajeshupadhyay]

Homebrew isn’t as horrid as it used to be and it can cost you less than 50p a pint but would you make your own beer?  A starter 40-pint kit that includes liquid malt extract with yeast costs from £12 The basic ingredients required for making your own beer from scratch – rather than relying on a kit – are hops, grain, water and yeast An all-grain brewing equipment will cost around £200 By Toby Walne for The Mail on Sunday Published: 17:31 EDT, 23 May 2020 | Updated: 18:40 EDT, 24 May 2020 The closure of pubs, combined with stressed household finances, has caused demand for homebrew kits to soar. And I am among those who have taken to brewing their own beer while in lockdown. The result is a home bar well stocked with a mix of India pale ale, stout and cider – plus a few adventurous tipples that include mead and nettle beer. All for less than 50p a pint. Of course, home brewing is not always plain sailing. While the quality can be superior to anything available from a pub or supermarket – a result of fresh aromas and fruity hop kicks – brewing disasters can happen. The result is drinks occasionally infused with hints of soil and mould. But ‘brewing your own’ is always fun. Homebrew: The basic ingredients required for making your own beer from scratch – rather than relying on a kit – are hops, grain, water and yeast You can start with a basic 40-pint kit that includes liquid malt extract with yeast from £12 that can be picked up in stores such as Wilko. You heat the malt extract in a pan and then mix in sugar and water. The brew is then poured into a £10 plastic fermentation bucket with an airlock. Once cooled to about 20ºC, you add the yeast and leave everything to ferment for about a fortnight. While left alone, the yeast busily gobbles up any sugar it can find – and turns it into alcohol and carbon dioxide. It is then time to bottle. You might have spare screw top bottles lying around or old beer bottles. It might be worth investing £10 in a beer bottle capper plus £5 on a pack of 100 crown caps. Add extra sugar just before bottling to ensure that when you drink the contents there is a reassuring fizz that will provide a foaming head to the beer. Leave for two more weeks for final fermentation. Rob Neale is owner of online brewery store Malt Miller. He says: ‘Those with memories of old-fashioned budget kits that would give off a faintly recognisable homebrew tang will be pleasantly surprised by how much better today’s kits are. Companies such as Mango Jacks sell £20 kits that provide a great introduction to this fantastic hobby.’ The basic ingredients required for making your own beer from scratch – rather than relying on a kit – are hops, grain, water and yeast. But it is the process of putting them all together, known as all-grain brewing, that is the hard part. Books such as Craft Beer For The People by Richard Taylor and Home Brew Beer by Greg Hughes offer guidance as well as recipes – as do websites including Brewer’s Friend and BeerSmith.  A good starting point is to brew a favourite beer – a ‘clone’ – so as to replicate the taste of a top ale, such as Timothy Taylor’s Landlord or Brewdog Punk IPA. You start with a ‘mash’ – the term used for stirring germinating barley seed (known as malt) into hot water. For this you need a large preserving pan. Once this has been done, you move on to the ‘sparge’ – rinsing out the mash by adding hot water and separating off the grain. The process requires a bucket with a special rotating arm added to enable water to freely flow through this ‘wort’ liquid. You will then need to boil the wort for at least an hour, during which time hops can be added. Once cooled, the wort is put into a fermenting bin and the yeast added – just like with a basic kit. You should leave it alone to ferment into beer for a couple of weeks before bottling the ale for storage. You can spend from £20 for all the ingredients but the biggest investment will be the all-grain brewing equipment, which will cost around £200. If you invest in something fancy, such as a £700 all-in-one Grainfather, you not only get all the required equipment but also can be connected to a phone app that guides you through the process. Homebrew online traders such as Malt Miller, Brew UK and The Homebrew Shop, sell all the ingredients needed – as well as extras such as sterilisation additives so no germs get into a brew, and a hydrometer to find out the alcohol-strength.  Nettle beer’s not for fainthearts Rather than going down the traditional homebrew route, you can also turn to Mother Nature and forage for ingredients. Fruit, vegetables and even garden weeds can make a brew. To whet your appetite, consider looking at foraging recipe books, such as Booze by John Wright and Food For Free by Richard Mabey. At this time of year, stinging nettles are everywhere. You can pick a kilogram of nettle tops and throw them into a preserving pan with water and cream of tartar. Upon boiling, straining and adding sugar and lemon, the liquid is cooled and yeast is added.  For free: At this time of year, stinging nettles are everywhere The concoction is put into a five-litre glass demijohn with an airlock that can be purchased for about £10. You then sit back for a few weeks and wait in the hope the yeast will turn it into a glorious beer. Peapod burgundy was the tipple of choice for Tom and Barbara Good in 1970s TV sitcom The Good Life, but you might try something a little less potent to begin with – perhaps rhubarb wine. There is a huge range of recipes to explore online – all part of the adventure. They involve chopping up rhubarb, adding ginger and lemon – then pouring on boiling water and leaving covered in a bucket. You then decant the liquid into a demijohn. Fermentation comes from the natural yeast in the air. Patience is required. Wait a year for Mother Nature to run her course before it can be drunk. Advertisement Share or comment on this article: Some links in this article may be affiliate links. If you click on them we may earn a small commission. That helps us fund This Is Money, and keep it free to use. We do not write articles to promote products. We do not allow any commercial relationship to affect our editorial independence. The post How to make your own beer for less than 50p a pint appeared first on Sansaar Times.

http://sansaartimes.blogspot.com/2020/05/how-to-make-your-own-beer-for-less-than.html

[lunamagicablu]

“Siamo solo aliti di vento, soffi delicati appesi alle pareti di un cielo senza confini. Siamo polveri e profumo di erba, di fiori mescolati al profumo del mare, della luna, della notte, del giorno, del tempo che corre e sparge intorno a sé i semi dei ricordi. Siamo come ali in volo, da sempre, dal primo tuffo nell’aria all’ultimo sogno caduto nel nostro cuore da una stella in dono…” Tagore ******************* “We are just breaths of wind, delicate puffs hanging on the walls of a boundless sky. We are dust and the scent of grass, of flowers mixed with the scent of the sea, the moon, the night, the day, the time that runs and spreads the seeds of memories around it. We have always been like wings in flight, from the first dive into the air to the last dream that fell into our heart from a gift star…” Tagore 

[environmentguru]

Multiple Award Remediation Contract (MARC) for Germany & Poland

BIDICITATION NOTICEfor W912GB-15-R-0032: Multiple Award Task Order (MATOC) Indefinite-Delivery, Indefinite-Quantity (IDIQ) contracts for Environmental Remediation and Contamination Mitigation Services, Multiple Award Remediation Contracts (MARCS) 1. https://www.environmentguru.com/pages/bids/opportunity.aspx?utm_source=dlvr.it&utm_medium=tumblr&id=5908185

[ananya5400]

Key Trends Shaping the Food Grade Gases Market

The global food grade gases market is estimated to be valued at USD 7.6 billion in 2022. It is projected to reach USD 10.6 billion by 2027, recording a CAGR of 6.9% during the forecast period. Food-grade gases are defined as gases used as a processing aid or as an additive in the food beverage industry. These gases should comply with the standards set by regulatory bodies such as the FDA. They are used alone or in combination for freezing chilling, packaging, and for carbonation in certain beverages. Some of the most commonly used food-grade gases include carbon dioxide, nitrogen, oxygen, hydrogen, and argon. These gases are used for multiple end-uses such as meat, poultry, and seafood products, beverages, dairy frozen food products, and convenience food products.

Key players in this market include Linde Plc (Ireland), Air Products Chemicals, Inc. Air Liquide (France), Taiyo Nippon Sanso (Japan), The Messer group GmbH (Germany).

Download PDF Brochure @https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=9473111

The nitrogen gas segment is estimated to register a CAGR of 6.6% during the forecast period. The quick cooling/freezing properties of nitrogen help retain the quality of products by preventing dehydration and crumbling. These properties drive the demand for nitrogen in the food beverage industry.

Nitrogen is a colourless, odorless, non-toxic, inert gas, which is why it is widely used in the food beverage industry. Nitrogen displaces oxygen and decreases moisture inside of packaged food. Moisture in packaged foods creates bacteria, mold, and mildew, which is why nitrogen is necessary for the food preservation process. This gas also preserves freshness and retains nutrients, which helps the food or beverage last longer. Larger quantities of nitrogen may be required than oxygen or vice versa, depending on what food to preserve. Red meats tend to lose their color when they are deprived of oxygen, so less nitrogen is used when packaging red meat. On the other hand, coffee and beer require more nitrogen because it improves the quality of these drinks. Beer needs nitrogen to create foam, and coffee is dispensed with a higher pressure when brewed with nitrogen.

Some other applications of nitrogen are for sparging wines and filling the headspaces of various beverages to create an inert atmosphere and delay spoilage. Nitrogen is classified as a food additive when it is in direct contact with food and is designated an “E” number; the nomenclature for nitrogen is “E941.”.

The work-from-home trend has created a demand for carbonated beverages in many regions, which positively impacted the market growth.

Soft drinks, sparkling water (seltzer water), and carbonated wine, which has many of the same characteristics as fermented sparkling wine but is less costly to make, are examples of carbonated beverages. During carbonation, carbon dioxide is added to the liquid in a carbonator, where vaporized carbon dioxide is mixed under pressure with temperature-controlled water. Syrups, sweeteners, and other ingredients are then added to create the final product. This phenomenon is what makes soft drinks bubbly and fizzy. Beer is also one of the major carbonated alcoholic beverages, but beer manufacturers generally use the carbon dioxide that is produced during the fermentation process. Carbonation can also drive out the oxygen, which can make a beverage shelf-stable as long as it is sealed, keeping aerobic microbes away.

The popularity of carbonated beverages plays a crucial role in driving market growth. As carbonation increases the shelf-life of these beverages, manufacturers are increasingly using carbon dioxide, thereby increasing the scope for food-grade gases.

What is the current size of the global food grade gases market?

North America dominated the food grade gases market, with a value of USD 2.3 billion in 2022; it is projected to reach USD 3.4 billion by 2027, at a CAGR of 6.5 % during the forecast period.

Canada and Mexico witness the largest import of meat, fish, and seafood. In 2018, Canada was the largest export market for US agricultural products and accounted for 17% of the total exports. The major commodities exported to Canada are prepared foods, fresh processed vegetables, fresh processed fruit, meat meat products, snack foods, certain non-alcoholic beverages, chocolate cocoa products, condiments sauces, coffee, wine, beer, and pet food. The demand for perishable food imports has grown rapidly over the last 25 years since the introduction of supermarket food distribution systems in Mexico. Food Grade Gases are liquefied to promote a cryonic state for the preservation of frozen food items, which offers several chilling advantages: faster freeze rate and improved efficiency over mechanical freezers; increased production; reduced product dehydration; reduced bacterial activity; and increased shelf life. For this reason, nitrogen is most liquefied. Carbon dioxide may also be frozen as dry ice. As the demand for perishable foods is growing in North America, the need to chill, freeze, and package these products to improve their shelf life will increase, thereby increasing the scope for food-grade gases.

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First Beer Brew

Life is full of really great things, beer is one of the best of them. I’ve been drinking too much beer every since pretending not to be 16 at £1 a pint night in the Varsity, Wolverhampton (which is sadly now no more). I had never tried to make beer, so I thought I would give it a go. 

Luckily for me I had 3 things to help:

My old mate James who was as into the idea as me

Mike from work who had brewed before and was happy to pass on that sage advice

The very cool London Beer Lab around the corner from me. This is a brew and bottle shop so I could pick up all the materials and take them home on the bus

The Preparation 

We had no idea about what we were doing, so obviously we started with YouTube. Most videos demonstrate using very expensive home brew equipment, like most things the toys for brewing can get ridiculous. For a very first try this video was the money. 

Now we needed some equipment which we ended up getting mostly from Wilko’s because bog Amazon. 

At some point James made a spread sheet, this is the minimum list of stuff needed to brew.

Online you can buy brew kits where all the sugars have been removed from the grains already, this makes the process much easier. As a pretensions and arrogant pair we however wanted to do it ‘properly’.  Which in the long run was more satisfying. 

So we picked all out materials up at the London Beer Lab. All together it looked like this!

The recipe we also got from the brew shop but there is a shed ton of recipes behind a quick Google search. 

What you need is grains, hops, yeast and something to clarify the beer of impurities, in our case Irish Moss. 

Brew Day

As you will soon learn we made many mistakes, but that is what life is about right? 

Apparently the most important thing is to keep everything sanitised, so keep cleaning everything with your food sanitiser. If you do not do this then bacteria can get into the beer and make it taste sour, it might even kill you who knows. 

We started by making what is called the mash, by dumping all the grains into a massive cooking pot with enough water to cover. Then you bring the mash up to 70 degrees C and keep it there steady for an hour. If you have ever made stock before this is a similar deal, you are getting the goodness (sugars) out of the grain and into the water. Do not do what we did and forget to buy a thermometer because then you will not have a clue what is going on. If you over heat the mash the flavour of the end beer will be overly bitter. If you let the temperature drop too low you will not get enough sugar out of the grain and your beer will be weak. Our beer ended up being weak, we got about 2.5 ABV and we were shooting for 5.5 ABV. 

Now you have to separate the liquid from the grains, this is a huge ball ache. We put a big muslin bag over the rim the brew bucket, I held it in place, James pored. It was traumatic but we got it done in the end. The liquid you have now is called the wort. 

After this stage you are supposed to sparge your mash by running warm water through the grains and into the wort. We did not do this, which is another reason for our pathetically weak beer.

The boil comes next. We put the wort in the big cooking pot and topped up with water, then brought it to a steady boil and kept it going for an hour. Here you add your different hops at various times in the boil. The first hops you add give the beer its bitter flavour, those added later give more botanical notes. 

Two facts about hops:

They are closely related to cannabis which is why tins of Heineken stink of weed 

They are an ancient preservative which is probably why the were added to beer in the first place 

After the hour we let the wort cool completely and then decanted it to our sanitised brew bucket. We add the brewing yeast, put the lid on the bucket and leave for two weeks. On the lid we put an air lock which lets the gas out but no bacteria in. Mike once made plumb wine, a plumb stone blocked the air lock and the bucket exploded. It took Mike three days to clean his flat. 

Creating Worlds (for two weeks)

“Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.”

― Kurt Vonnegut, Breakfast of Champions

Bottling 

After two weeks our beer had stopped bubbling. We wanted our beer to be fizzy so we added some sugar syrup just before bottling. The remaining yeast in the beer would eat the sugar in the bottles and produce CO2 and so bubbles (if you put too much sugar in at this point, the bottles can explode!)  

Our bottles were sanitised, then we used a siphon to put the beer in the bottles, and a bottle capper to cap those bottles. I have to tell you capping is top fun, even if you don’t ever brew try capping at least once in your life.

We then leave the beer in the bottles for two weeks to get fizzy. 

Label Design 

James works in design and I work for a charity, so obviously I did the label design. I don’t know how to use Photoshop so it was done using paint, my works xerox machine and a pair of real life scissors. 

The frog itself is great and can be found at the British Museum. 

Drinking 

The beer tasted great and went down well at my families Christmas. It was not as strong as we were aiming for but if you drank three or four you would start feeling it. 

Lessons 

People have been brewing for thousands of years, giving this a go gave me a real feeling of connection to that social history. Working with the grains in particular gives you an understanding of the thing you drink and it’s relation to the world. I have also learnt a lot about what beer is. 

I have really enjoyed doing this with my friend James. The social aspect of sharing a project was not why I gave this a go, but it turns out to be one of the most important things to come out of it. Give brewing a go with your mates! 

So would we do it again? 

A Short Walk Up A Steep Hill, a Strong Beer by the Two Wolves Brewery... COMING SOON