Beer equipment cleaning method

1. Grasp the timing of washing the first wort. When the wheat wort is filtered, if the wheat is justle exposed, it should start to wash the grain immediately. If the washing is too early, the leachate remaining in the wheat grain will increase. If the washing is too late, it will extend the total filtration time and increase the chance of oxidation.
2.Washing water temperature must be generally controlled at 75-78 degrees, the highest is not more than 80 degrees, the minimum is not less than 70 degrees. The water temperature is too high to easily wash out a lot of sticky substances, and destroy the activity of amylase, so that the wort is fogged Loss of light; too low, the residual sugar is not clean, the filtration speed is slow.
3.To control the pH of the washing water, the pH of the washing water should be controlled below 6.0. It is best to adjust the acidity with phosphoric acid and lactic acid in the hot water tank. If the pH of the washing water can be adjusted to 5.8-6.0, not only can it be reduced. The dissolution of polyphenols in wheat hulls, and is conducive to the coagulation of protein during boiling, reducing the color of wort.
4. Usaually, the washings are divided into two or three times for the first washing. The water consumption is less, about 25% of the total washing water. The main function is to discharge the first wort left in the wheat grains; the second washing The water consumption is more than 45%, the main function is to wash out the residual leachate in the wheat grains; the third washing water consumption is about 30%, so that the leachate content in the wheat grains is further reduced.