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How to Sanitize Brewery Equipment
Cleaning is a very important part of the brewing process and neglecting it can lead to poor beer qual
How to Sanitize Brewery Equipment
How to Sanitize Brewery Equipment
The life of a brewer isn't particularly glamorous. When you're lugging heavy loads around in hot, humid conditions, half the time you'll be panting and sweating, and the rest of the time is pretty much spent cleaning. Cleaning is a very important part of the brewing process and neglecting it can lead to poor beer quality and equipment damage.
Brewery cleaning agent
With most brewery equipment, you'll need to rinse out the heaviest dirt, clean remaining organics, rinse again, and then sanitize. This is what you need.
Caustic soda
Caustic soda (sodium hydroxide) is a caustic alkaline cleaner that dissolves organic matter and is ideal for cleaning brewhouse vessels, fermenters and plate heat exchangers. It is readily soluble in water, and the formulated version can be used hot or cold. It can cause severe chemical burns and must be handled with care.
Peracetic acid
Peracetic acid is a powerful disinfectant that breweries often use to sanitize equipment. In higher concentrations (up to 1% acid to water), it can be used to kill stubborn bacterial and fungal infections. However, it is commonly used as a non-rinse disinfectant in concentrations of about 0.1% acid to cold water. For best results, recirculate for about 30 minutes.
This is a dangerous acid and care should be taken to avoid splashing it on the skin and eyes as severe chemical burns may occur. It has a strong vinegar smell, but don't try to sniff it as it will probably make you pass out!
This is a dangerous acid and care should be taken to avoid splashing it on the skin and eyes as severe chemical burns may occur. It has a strong vinegar smell, but don't try to sniff it as it will probably make you pass out!
No-rinse disinfectant
Safe, no-rinse sanitizers are useful around breweries and serve a variety of purposes. The most famous example is Star San, although Chemipro San is about the same. Made from food-grade phosphoric acid mixed with various agents commonly found in detergents and cosmetics, it sanitizes surfaces and equipment.
It can be used to sterilize bottles and packaging equipment because it does not break down into oxygen, unlike peracetic acid. Otherwise, it's a good idea to have a spray bottle that can be used to sanitize gaskets and equipment before use.
Brewery cleaning process
Most modern brewery equipment uses a CIP system to ensure that all surfaces are thoroughly cleaned. This means that the cleaning solution is pumped into the vessel via a spray ball, spraying the entire interior. Consists of 2 or 3 vessels, each vessel holds a different solution. The CIP station is equipped with a pump and the correct cleaning solution is pumped from the CIP into the vessel. From there, the hose at the vessel vent valve returns to the pump, which recirculates the cleaning solution through the spray ball.
The hot caustic wash is recirculated through a heat exchanger, and a filter is used to capture the worst debris.
Recirculate for at least 30 minutes, then soak for another 30 minutes, then rinse thoroughly. For best results, backwash the heat exchanger, making sure to flush clean both ways.
Cleaning brewhouse
Clean the brewhouse after use, but this is not always possible on the same day. However, once brewing is complete, at least the entire brewhouse system must be flushed.- Rinse off all organic matter with a hose or pressure washer
- Spray hot water into the container to remove any dirt, then spray again with a hose or pressure washer
- Run hot water through all pipes to remove any traces of wort, grain, etc.
- Run hot water through the heat exchanger to remove any solids. If possible, run the hot water back through the heat exchanger for best results
Clean heat exchanger
The hot caustic wash is recirculated through a heat exchanger, and a filter is used to capture the worst debris.Recirculate for at least 30 minutes, then soak for another 30 minutes, then rinse thoroughly. For best results, backwash the heat exchanger, making sure to flush clean both ways.
Clean the Fermentation Vessels
After the fermenter and conditioning tank are emptied, they should be cleaned. The sooner you do this, the easier they will be to clean, as dry suds and yeast will cling to the edges. Rinse the container thoroughly with hot water through a water spray bulb - this should remove the worst grime. Next, open the manholes and valves and look inside—be careful not to breathe in the carbon dioxide. Use a hose to rinse off any stubborn parts, but don't spend too much time doing this. Leave valves and manholes open and vented for at least an hour before caustic cleaning. This releases carbon dioxide from the container, which would otherwise neutralize the caustic, or in severe cases, cause the vacuum to fail and implode the container.
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