Being a brewer, you know that brewing beer is not just about selecting the best ingredients and following a recipe. One of the most important steps in the brewing process is to thoroughly clean and sanitise your equipment. Some might laugh, but to brew a pure beer, the cleaning is half the job.
Good is not good enough
Before you start brewing, and preferably immediately after brewing, it is essential to make sure all your equipment is clean. Dirt, grease or bacteria can affect the quality of your beer, even in small quantities. Dirt and residue, for example, can alter the flavour of your beer or even cause infections that can spoil your whole brew. It would be a shame for all that time and effort to be wasted because you were too lazy to clean your equipment or to do so properly. Infections remain one of the main reasons why a brew fails.
Thorough cleaning is not only essential for great tasting beer, but it will also extend the lifespan of your treasured brewing equipment. We can confirm this, as we have already seen kettles several years old that still look brand new and perform at top level thanks to good hygienic maintenance!
Cleaning and sanitising go hand in hand!
Cleaning and sanitising are two different but complementary processes. Cleaning removes dirt, grease and organic matter from your equipment, while sanitising kills bacteria, yeasts and other microorganisms that can cause infections. Both processes are essential for a successful clean.
So don't be satisfied too easily. Even if your equipment looks clean, there may still be microscopic organisms present that can infect your beer. Some divide it into macro work (cleaning) and micro work (sanitising and disinfection). First you start by cleaning, only then can you start sanitising.
The most common cleaning agents for home brewers are non-caustic, alkaline cleaning agents such as Chemipro Wash and Five Star PBW (in powder or liquid form). They are formulated to break down organic residues without the need for harsh alkaline compounds. They are a lot safer than the caustic versions.
As a final rinse, to attack microorganisms, it is best to opt for an acidic, anionic clean using Chemipro San or Star San by Five Star.
How do I clean my kettle and fermentation vessel with Chemipro Wash?
Dose 14 grams of Chemipro Wash per litre of water or 21 grams per litre for intensive cleaning. In principle, the product is effective at all temperatures, but hot water (+-60°C) provides a better solution and will make cleaning easier. To be sure, it is best to read the product leaflet thoroughly. In addition to the dosage, there is an essential section on the composition and safety. In preparation, take apart all easily detachable parts.
Cleaning products take time! Soak your kettle and fermentation vessel in the Chemipro Wash solution for at least 15 minutes. We recommended turning on the pump when cleaning all-in-one brewing systems such as Brew Monk (from the moment the granules are dissolved), so that all the dirt is removed there too. If you’re smart, you’ll connect your pump outlet and spigot outlet using a silicone hose. This allows the cleaning agent to flow back into the kettle through your spigot. Do you have a counterflow chiller? Also hang them in between. Handy right?
Try and avoid scouring a stainless steel surface with hard brushes or sponges. It is important not to damage stainless steel surfaces, as it risks removing their natural protective layer.
This layer, usually a thin layer of chromium oxide, protects the underlying metal. If this protective layer is damaged, stainless steel surfaces can become susceptible to corrosion, leading to rusting and structural weakening.
It is also a concern with other materials, as it can result in scratches on the surface. This creates grooves in which dirt and bacteria can accumulate, which can later reduce the effectiveness of cleaning and increase the risk of infections.
Proceed in the same way when cleaning your fermentation vessel. You may want to soak the previously detached parts in the Chemipro Wash solution for a while. Clean hard-to-reach areas with a fine brush or sponge.
Do you have lightly polluted materials or new bottles, for example? If so, use the milder product Chemipro OXI in the same way!
Lastly, rinse everything with clean water to remove the cleaning agent and dirt remains.
How do I tackle microorganisms with Chemipro San?
Chemipro San is a powerful cleaner that kills bacteria, yeasts and other microorganisms that can cause infections. Mix 15-25 ml of Chemipro San with water. This cleaning agent also needs the right amount of time to do its job! Soak your fermentation vessel, equipment and bottles in the Chemipro San solution for at least 15 minutes.
Do not rinse your fermentation vessel and equipment after cleaning, the Chemipro San foam is not harmful and leaves no taste. The foam ensures efficient cleaning by allowing it to penetrate all the nooks and crannies. You can also use the Chemipro San and water mixture in a spray bottle and spray your equipment evenly for thorough sanitising.
What is passivating your stainless steel surface?
Passivation is the formation of a non-reactive (passive) chromium oxide layer to protect stainless steel. An effective way to passivate stainless steel is to use a 5% to 10% Citrol solution in warm water. Citrol contains citric acid, which is extremely suitable and safe for passivating stainless steel.
After applying the Citrol solution evenly to the surface of your equipment, allow the solution to dry for 24 hours without rinsing with water. This gives the steel a chance to form a protective layer. It protects your stainless steel equipment from corrosion.
By regularly passivating your stainless steel equipment, you will help extend its lifespan and maintain its performance. That seems the logical thing to do after rightly investing in quality.
It is also good to know that it is better not to use Star San for passivating stainless steel. Although Star San is readily available to hobby brewers and contains two acids (phosphoric acid and dodecylbenzene sulfonic acid), recent studies have shown them to be less effective than other acids for chemical passivation.
Disinfecting your surfaces
Chemipro DES is a convenient, odourless spray for instantly disinfecting your surfaces! It offers powerful action against viruses, bacteria, yeasts and mould, without the hassle. Chemipro Des allows you to easily disinfect small surfaces, materials and worktops, without having to rinse them. For example, apply it to the scissors you use to cut open the yeast sachet or clean your sampling port with it after taking a sample.
With a neutral pH and a formula based on 80% ethanol, Chemipro DES is safe and effective for use in the food sector. So, whether you are a beginner or a seasoned brewer, Chemipro DES offers you a powerful weapon against infections!
In a nutshell:
Important: dosage and more specific instructions for use can be found on the packaging of each individual product.
1. First, rinse away the coarsest dirt with water.
2. Then take apart all the easily detachable parts.
3. Fill your brew kettle, fermentation bucket, or cleaning bucket with water at ±60°C and dose 14 grams of Chemipro Wash per litre of water or 21 grams per litre for intensive cleaning.
4. Scrub or let soak for 30 min. Use brushes for bottles, spigots, or hard-to-reach areas.
5. Rinse all materials with water.
6. Then make a second solution of 15-25 ml Chemipro San per 10 litres of water.
7. Apply Chemipro San with a cloth or sponge, spray on the surface, or soak. Do not rinse; “don’t fear the foam”.
8. Spray Chemipro DES on small surfaces, materials, and worktops to be disinfected where rinsing with water is not possible or desired.
Be sure to check out the Chemipro essentials cleaning kit: this complete cleaning kit contains everything you need to keep your brewing equipment spotless at all times so contamination doesn’t stand a chance!
Opt for sustainable and economical
Working sustainably and economically is good for your wallet as well as the environment. Use the right amount of cleaning and decontamination agent to avoid wastage and reuse your cleaning and sanitising solutions if they are still effective. Invest in durable equipment that is easy to clean and maintain, and rinse your equipment with rainwater or reuse the sparging water for other purposes. This not only enables you to brew a better beer, but it also contributes to a cleaner and more sustainable world.