Carefully controlled temperatures and conditions are often crucial for the many different parts of your brewing process. But these temperature differences often give you difficulties with things like:


  • Condensation forming and pooling on vessels, pipes, equipment, cold surfaces and floors
  • Corrosion and other damage to buildings, structures, fittings and equipment
  • Bacterial growths and mould that result in hygiene and compliance difficulties
  • Big energy bills from equipment that don’t really solve your practical problems
  • Higher service and maintenance costs as a result of uncontrolled humidity



 Controlled humidity gives you better conditions
and better hygiene

Humidity challenges in breweries

Brewing is a complex, multi-faceted craft, and a conditions-sensitive business. Carefully controlled temperatures and conditions are often crucial for the many different parts of the brewing process, from ingredients mixing to end-product storage.

The air outside the brewery is – unfortunately and inevitably – laden with invisible water vapour that’s constantly fluctuating in both quantity and specifications due to weather, season and time of day. When this enters the buildings in which the many tanks, pipes and structures used in brewing are housed, condensation can quickly form.

You can usually see it on vessels, pipework, equipment and cold surfaces, often pooling as water on places like floors. Things like yeast kettles bubbling away at 5oC in rooms where the overall temperature is 20oC are normally a sure-fire recipe for condensation arising.

Any condensation makes it more likely that undesirable bacterial growths and mould can flourish in places like walls and ceilings, as well as causing corrosion and other kinds of damage to structures, fittings and equipment. This unhygienic situation only gets worse with any steam cleaning, which means there’s even more uncontrolled moisture present in the air, though things look clean immediately after.

Fans, ventilation and air conditioning are never an answer, because they basically just replace one body of air with uncontrolled humidity with another – with just as little control.

Eliminating the problem

You can notch up a whole series of practical, cost-saving benefits by controlling the point at which the water vapour in the air inside different parts of your brewing facility condenses (the dew point).

Cotes dehumidification systems enable your brewery staff to maintain control over air conditions at every stage – both during production and while the resulting beer is being stored.

You can use this specialist technology to determine the dew point of the air so that condensation – and all its many resultant problems – simply cannot arise. When the relative humidity is brought below 65% at 20oC, any condensation problems you may have are completely done away with.

And Cotes adsorption dehumidifiers are unique in being available with an add-on heat recovery module, making them the only humidity management solutions able to comply with the most stringent energy requirements currently in force anywhere.

How you benefit

  • Maintain better end-to-end control of air conditions in your brewery
  • Eliminate a wide range of practical problems stemming from condensation
  • Prevent corrosion and other damage in structures, fittings and equipment
  • Reduce energy consumption via unique Cotes heat recovery modules
  • Ensure better safety, hygiene and standards compliance
  • Lower service and maintenance costs for buildings and equipment

How Cotes stands out from competition

  • Compact, robust and reliable
  • Available with automated precision control systems
  • Designed to comply with good hygiene practice
  • Energy-efficient, with minimal operating costs


Related industries

For more about preventing humidity problems,
please contact Anders Kjeldgaard +45 2294 3303