Well its a bit of a techo article about Coopers using profibus to control their brewery, bit upmarket for my wallet unfortunately. An interesting snippet:
Seems pretty low to me, would they really mash that low in a commercial environment or is this just **** by the author?
Temperature requirements, for example must be precisely 57 or 58C (depending on the brew) in the mash tun
Seems pretty low to me, would they really mash that low in a commercial environment or is this just **** by the author?