Sterilization is crucial for a brewery as it is the lifeblood of the operation. CIP Cleaning is an essential task for any brewery. Here, I have outlined a typical cleaning process for a microbrewery.
Washing with Water:
Flush/wash the fermenter with tap water intermittently for 15 minutes before adding any ingredients. Please note that it is important to use small amounts of water multiple times (three times, 5 minutes each) for washing. Ensure all residual water in the tank is completely drained before proceeding to the next step, maintaining a smooth flow in the liquor valve.
Washing with Caustic:
Once all residual water has been drained, use caustic solution at a temperature of 40-50℃ and a concentration of 5% for a 20-minute circulation cleaning process (if the concentration of the concentrated base decreases, it should be promptly replenished). After the circulation, the caustic liquid can be recycled.
Please exercise caution and wear protective gear when handling the instruments, ensuring no direct physical contact with the caustic solution.
Washing with Water:
After draining out all residual caustic solution, flush/wash the fermenter with tap water intermittently for 15 minutes (repeat the same process as Step 1).
Washing with Hydrogen Peroxide:
After draining out all residual water, use hydrogen peroxide (300-400 PPm) for a 20-minute circulation cleaning process. Follow the same process as Step 2. Once all residual hydrogen peroxide is drained, close the relief valve, material in-outlet valve, and the racking port (beer outlet) valve.
During the cleaning process, it is necessary to keep the racking port (beer outlet) valve open. It is forbidden to use hot water, hypochlorite, chlorine, or any other disinfectants containing Cl- for fermenter sterilization.
For breweries with limited space, it may be inconvenient to move the CIP around the tank. In this case, a portable CIP pump is needed to recycle the CIP liquid. Additionally, apart from the fixed CIP unit, separate CIP pumps are required for recycling.