What is the whirlpool process and why should I use it?
Brewers utilize the whirlpool process to separate hop particles and trub after completing the boiling stage. To avoid off flavors during fermentation, it is ideal to leave these particles behind before transferring your beer to the fermenter.
The objective is to create a cyclone-like motion by moving your wort in a circular direction. This allows the hops and trub to settle in a cone shape at the center of your kettle, away from the drain port. Hopefully, these particles remain in the boil kettle!
What does Clean In Place (CIP) mean?
Clean-in-place (CIP) refers to the process of cleaning every internal component of your brewing system without disassembling each piece.
We recommend that brewers use pumps to circulate water and a cleaning agent through every hose, fitting, and port that comes into contact with wort. This ensures a bacteria-free surface for future brews. Detailed instructions can be found in the process guides provided for each system.
Why use CIP?
Less manual labor! Let your pumps do the heavy lifting and save you from assembly/disassembly.
Reduce the risk of missing bacteria. By cleaning your system while it is still assembled, you can follow your brewing process and push sanitizer through the same setup you used for brewing, ensuring no area is missed!
How do I clean the carbonation stone?
After use, the carbonation stone should soak in brewery wash or a similar product for at least 24 hours. After a thorough soak, rinse it with warm water while attaching the stone to a CO2 line. This will help push out any residual material and brewery wash from the porous body of the stone. When you are ready to use it again, we recommend giving it one more rinse and then soaking it in sanitizer for a few minutes.