Mash Tun
A kettle used to combine crushed grain with water to convert starches into sugars. In order to remove starch and sugar residue, the three-step process is recommended. Hot Liquor Tank
The HLT is used to heat water which will be used in the brewing process. Depending on the makeup of the water, some residue may occur in the HLT. The three-step process works best to clean and sanitize this vessel. Boil Kettle
No matter the brewery setup, boiling the wort is a must in the brewing process and where hop or other flavor additions may occur. With these additions, other soils can buildup in the boil kettle. Removal of these soils best occurs with the three-step process. Pump
It is vitally important to clean a pump between each use as buildup, residue, and mold can occur. Always be sure to circulate the cleaning solution reversed of normal flow. Heat Exchangers
There are many different types of heat exchangers, however, the plate and frame style is the most commonly used in commercial breweries. Always be sure to backflush your heat exchanger while cleaning. Running the cleaning solution opposite of the normal flow helps to remove more debris between plates. closeBrite Tank
Brite tanks are the last stop for a beer prior to packaging and are sometimes used as serving tanks in a brewery. Cleaning with the suggested three-step process will remove all buildup in the tank.
Fermentor
Fermentors come in a variety of sizes and are often made of stainless steel with a cone shaped bottom to cultivate an ideal environment for the fermentation process to occur. With some, valves and fittings can be removed and cleaned separately. Larger tanks are usually easier to clean with everything intact and the three-step process.
Barrel
Barrels used for fermentation should be cleaned between batches if you do not intend to retain any flavors from the previous batch. Cleaning a barrel will remove some of the charred surface and shorten its lifespan. It is only recommended to clean a barrel once every few years if at all.
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Packaging Lines are often made from stainless steel, plastic, and food-grade PVC vinyl. The three-step process is suggested to properly clean and sanitize this equipment.
Bottling Lines
Bottling Lines are often made from stainless steel, plastic, and food-grade PVC vinyl. The three-step process is suggested to properly clean and sanitize this equipment.
Kegs
While there are a variety of styles and sizes of kegs - one thing is for sure - they all need to be thoroughly cleaned and sanitized. When beer stone or microorganisms form inside the keg and spear, beer quality and taste will be altered. Using our suggested two-step process will assure you're serving the best beer.
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There are many products which will work to clean and sanitize in a 3-compartment sink, but when there's extra dirty glassware or equipment using products from the back of house will give the best results.
Draft Systems
It is important to clean draft lines as build up and mold can form, creating off-flavors in an otherwise great beer. Lines should be cleaned between different styles as well as every two weeks.
Glassware
No one wants to drink out of a dirty glass. Taking time to clean and sanitize glassware will help all customers have their best experience with your delicious crafted liquid.
Crowlers & Growlers
Brewers work hard on their beer, so it's important to take the same care in cleaning all to-go containers for customers. Anything left in the containers could contaminate the beer and effect the drinker's overall experience.
Floors
Spills happen in a tasting room, and sometimes it's not cleaned up correctly right away. When there's build-up on the floor, our strong cleaners mixed into solution will help to remove the leftover and built-up material. Dependent on the floor material, be sure to check compatibility before applying.
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