BREWERY CLEANING GUIDE(Counterflow Chiller, Kettle, Mash Tun, Fermenter)
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- Опубліковано 22 лис 2020
- I walk you through on my cleaning process for a Mash Tun, Boil Kettle, Counterflow Chiller & Stainless Brew Bucket. This is easy to follow and has worked for me since the start. Cleaning is important to making great beer. Without clean equipment, you can sanitize it. I sanitize my counterflow chiller by recirculating hot wort during the last 15 minutes of the boil. For the fermenter, I shake about 1-gallon of sanitizer inside right before sending wort into it.
Products needed:
-PBW
-Scrub Daddy(Or Sponge/non-abrasive object)
-Container to hold and soak parts
-Chemical resistant gloves(Optional but recommended)
-Bar Keepers Friend (Outside Only)
Disclaimer: Please consider supporting the channel by using these affiliated links below, it cost you nothing extra but I receive a small commission, thus allowing me to bring more quality to the channel in return.
Equipment/Items I Use:
-BREWING EQUIPMENT:
RIMS Tube PID Controller: amzn.to/3k5Rv3z
Blichmann Hellfire Burner: amzn.to/3l8Sq4n
Temp Controller For Fermenters: amzn.to/3p4E6wa
Exchilerator Counter Flow Chiller: amzn.to/3lbGjDO
-YEAST STARTER EQUIPMENT:
Magnetic Stir Plates(For Yeast Starters): amzn.to/3k7Wj8D
Magnetic Stir Bars: amzn.to/3laE7MP
2000mL Erlenmeyer Flask: amzn.to/3k71sh1
-CLEANING & SANITIZING
PBW Powdered Brewery Cleaner: amzn.to/32nMXPV
StarSan Sanitizer: amzn.to/2U1KiH1
Sump Pump(CIP): amzn.to/2Iduf6L
Scrub Daddy: amzn.to/2J2fc09
Bar Keepers Friend: amzn.to/2ITKwhK - Розваги
We asked for your counterflow chiller cleaning process and you gave us that, and much more. Much appreciated.
Very glad you saw this and it’s up to standard! Cheers brotha
Good job. I wish I had that much space...I'd go crazy expanding with my equipment.
My 36sqft of heaven
@@HopKillerBrewery I'd go broke filling that are up with shelves and cool equipment which you appear to have gotten a good start on that yourself.
Can't believe I'm just now stumbling upon your channel. Love the stuff you're putting out, and I've been binging it all weekend. Keep it up!
Thank you! I’m glad you’re diggin’ the content. Any video you wanna see done just let me know!
@@HopKillerBrewery I'd like to see a dry hopping basics video some day. I always struggle with dry hopping for some reason. Usually end up with grassy, vegetal flavors or noticeable oxidation. Granted I ferment in glass carboy (for now) so I know it's not ideal for dry hopping, but any tips would be appreciated! Keep up the great vids!
Few questions:
- How long are you waiting from when you dry hop to when you keg/bottle(contact time)
-Are you being as fast as possible when adding the dry hops? If you have a CO2 tank, put the hose at the opening and continuously purge CO2 in the opening of the Carboy while adding the dry hops.
-What is your packaging process like? If you aren’t transferring with CO2, oxidation is huge. My very first video was on transferring from a carboy with CO2, give that a watch. Pressure transfer even with glass carboy. DO THIS AT YOUR OWN RISK
@@HopKillerBrewery I dry hop towards the end of primary fermentation, usually for however long the recipe calls for. And I transfer from my carboy to my keg immediately after fermentation is complete. I've tried using hop sacks and pulling the hops out, but the narrow neck of the glass carboy makes that tough once they've been saturated and expanded. I could be better about purging, sometimes i do it some times I don't. I've never done a closed transfer before and I think I might give it a shot. (At my own discretion of course) I'm sure that could benefit all my beers not just the hoppy styles.
Great content!
Nice work!
Thank you!
Another great vid! Do you do this clean after every brew day?
I try my best to, sometimes I get lazy and only rinse everything then do the full cleaning like this sometime before the next brewday. I also don’t feel it’s required to clean the mash Tun with PBW everything, unless it smells funky or is really caked on. So usually I’ll cleaning the MT every 2-3 brews, sometimes if I have the time I’ll do it with everything else.
But the counterflow chiller/Kettle/transfer hoses & fermenter are the most important. Everything cold side.
3:45 What does CIP stand for?
Clean In Place
Krausen is pronounced kroy-son. It’s German; y’know, LIKE BEER.