Seven points of sanitation and three points of technology, cleaning beer equipment is very important

Brewers all understand one thing, even with the same raw materials and the same process, the taste of craft beer produced in each batch is different. Because they know that the brewing of craft beer depends on sanitation and technology.

The importance of cleaning beer equipment

Correct and timely cleaning of beer equipment, as well as disinfection and sterilization, will ensure the brewing of high-quality craft beer with a long shelf life. However, whether it is the environmental sanitation of the brewing site or the cleaning of the interior of the beer equipment and pipelines, there are strict requirements.

When brewing craft beer, not only must there be good-quality beer equipment, but also a matching cleaning process, so as to ensure that the produced craft beer will not be polluted, thereby improving the stability of craft beer.

The necessity of cleaning beer equipment

During the brewing process, craft beer cannot avoid contact with the metal surface of the beer equipment. Due to various reasons, some dirt will be deposited (the rougher the metal surface of the beer equipment, the greater the adhesion between the dirt and the inner surface of the beer equipment, and the more difficult it is to clean).

These dirt include protein, grease, dry yeast, hop resin, beer stone and minerals, etc. These dirt deposits and adhere to the inner surface of beer equipment and pipelines, which increases the difficulty of clearing and provides a growth environment for microorganisms.

The main purpose of beer equipment cleaning

Fouling films and deposited substances are removed by washing.

Bactericides can only kill the bacteria on the surface of the dirt, but the bacteria surviving inside will still be exposed and contaminate the craft beer again, so the existing microorganisms must be removed during cleaning.

Basic requirements when cleaning beer equipment

1. When cleaning beer equipment, the cleaning solution should be in direct contact with the dirt, and the concentration of the cleaning solution, cleaning time and temperature of the cleaning water must meet the process requirements.

2. The cleaned dirt must be discharged from the beer equipment in a flowing manner. That is to say, the attachment needs to be dissolved and removed to prevent the dirt from re-precipitating.

3. The cleaned dirt must be completely removed from the beer equipment and accessories.

4. The cleaning agent itself is also harmful, so it also needs to be cleaned.

The main factors affecting the cleaning of beer equipment

1. The surface roughness of beer equipment.

2. The hardness and adhesion ability of the dirt.

3. Erosion strength.

4. The concentration and type of cleaning agent and fungicide.

5. Washing water temperature and washing time

Nanobrewery equipment with malt elevator