How To Routinely Clean And Disinfect Beer Equipment?

5BBL Fermenter---Wheat Cooler:

In general, the brewery performs alkaline washing on the wort cooler. The frequency of cleaning should be arranged properly. Because the wort cools, it will coagulate and precipitate a considerable amount of protein, hops, etc., and accumulate between the cooling plates to prevent heat exchange. The cooling flow is reduced, and the quality of the beer is also affected, such as deeper chroma and increased bitterness. After the alkali wash, the residual alkali solution is washed away with hot water.

5BBL Beer Brewing Equipment---beer fermentation equipment:

The hygienic condition of the fermenter has a great influence on the quality of the beer. Clean and aseptic is the basic requirement of the fermenter. Rinse directly with clean water at room temperature; then dispose 2% to 4% alkali solution, heat to 80-85 ° C for CIP cycle for 30 minutes; then rinse with water for 5 to 10 minutes, then configure 1% to 2% The nitric acid or sulfuric acid solution is circulated at room temperature for 30 minutes at room temperature; then rinsed with clean water for 5 to 10 minutes, and at room temperature, 0.35% to 0.5% of the bactericide is used for CIP circulation for 30 minutes, and then rinsed with sterile water to remove residual Fungicide.

Small beer equipment---saccharification equipment:

At room temperature, pre-rinse with water for 10 minutes; then configure 1% to 2% sodium hydroxide solution, heat to 80-85 °C for CIP cycle for 30 minutes; then use 90-95 °C hot water for CIP cycle 30 to 40 minutes.