How to achieve aseptic brewing in small beer equipment

In order to produce puree beer with real quality requirements, we must first ensure good environmental hygiene. In this process, how to control the contamination of bacteria in each link is the primary issue. Today, I will introduce the aseptic brewing environment of small beer equipment in detail.

1.Equipment environment

(1) The doors and windows of the workshop must have screens, and the floors, walls, ceilings and equipment surfaces are free from mucous membranes or mildew spots.

(2) Set up an isolation area and a sterilization area, and only after the sterilization and disinfection can enter the workshop.

(3) Cancel the open ditch in the workshop and install a water-sealed floor drain.

(4) All pipelines are in a sealed state, and the exposed pipeline openings are covered with wire.

(5) Sterilize the ground twice a week with bleaching powder.

(7) The hose is brushed once a week.

(8) Each fermenter and sake tank is disassembled 1-2 times a year for inspection.

2. Crushing system

(1) First of all, malt and rice without mildew and microbial contamination must be provided.

(2) Check the silo regularly to prevent damp and mildew due to poor ventilation.

(3) Regularly clean the conveying channel to prevent moisture and mildew due to staying in the pipeline for a long time.

(4) After crushing, clean up the rice grinder and malt grinder in time.

(5) Regularly clean the temporary storage bin after crushing rice and the temporary storage bin after crushing malt.

3. Saccharification system

If the saccharification system is not cleaned cleanly, it will not only easily contaminate microorganisms, but also affect the color and taste of the product. It is generally believed that the wort is sterile after boiling, which requires that all pipelines before entering the fermenter must be sterile.

(1) Every time a batch of wort is produced, the system runs hot water once.

(2) Regularly run the system with caustic soda water to ensure that the inner walls of each pot are smooth and free of mucous membranes.

(3) Before using various enzyme preparations, ensure that there is no spoilage.

(4) Strengthen the cleaning and sterilization of thin plates and wort pipelines.

The above is the aseptic brewing environment of small beer equipment. Everyone should pay attention to environmental hygiene issues to ensure the normal use of the equipment.

Brewery equipment