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Beer Equipment Must Be Cleaned In Place To Ensure The Quality Of Beer

When the equipment is used for nearly one or two years, some craft brewers often encounter such problems, such as “beer smells more and more”, “the same wine is brewed, the color is darker and darker”, “the wine is more and more unstable” , the chance of being prone to rancidity is increasing”…These problems are largely due to the inadequate cleaning of brewing equipment, especially plate heat exchangers and fermentation tanks.

How to clean the plate heat exchanger?

Plate heat exchanger is the most commonly used wort cooler in beer brewing equipment, with high heat exchange efficiency, but its cleaning and disinfection are also more troublesome. It is recommended to use 85-degree hot water circulation for disinfection for more than 30 minutes before using beer equipment for brewing; after the beer is brewed, use 80-degree caustic soda to circulate for more than 30 minutes, and then rinse with clean water.

How to clean the fermentation tank of beer equipment?

The dirt on the walls of the fermenter is a mixture of inorganic and organic matter, which is difficult to clean with a single cleaning agent. If only caustic soda is used for fermenter cleaning, it only serves to remove organics. Only when the cleaning temperature reaches above 80 ℃, can a better cleaning effect be achieved; when cleaning, use a single nitric acid for cleaning, which has a certain effect on inorganic substances and is almost ineffective for organic substances. Therefore, fermenter cleaning requires an alkaline cleaning solution and an acidic cleaning solution.

The fermentation tank is cleaned first and then sterilized. Effective sterilization is only achieved when the dirt in the tank is thoroughly cleaned.

It is believed that through strict cleaning and disinfection, the stability of the brewed beer will be further improved.

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