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- Aug 12, 2014
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I have in mind to build a CIP system that can clean everything without disassembly.
I grew up and worked on a dairy until I was 29 years old and therefore know that stainless steel vessels, pipelines and valves can be cleaned in place. I wish I had paid attention better to the components and chemicals used in that application. So now I'm asking if anybody has built a clean in place system for a homebrew scale brewery.
Things I know that will be needed:
In a typical dairy clean routine after a milking is complete the pipeline is rinsed with warm water. Then there is a detergent wash cycle with 180º water. After that there is an acid wash with 180 degree water to complete the process. Just before the next milking the line is rinsed with a chlorine cycle. Heavy occasional cleaning is accomplished with concentrated chlorine and water. Farmers fight a build up called milk stone that is a protein buildup that I imagine is similar to beer stone.
I know this type of equipment is typically reserved for the big boys but I think it can be done on a small scale too.
Has anybody out there built a CIP system?? What chemicals do you use? Probrewers input would be welcome.
Pictures would be a great addition.
Thanks
I grew up and worked on a dairy until I was 29 years old and therefore know that stainless steel vessels, pipelines and valves can be cleaned in place. I wish I had paid attention better to the components and chemicals used in that application. So now I'm asking if anybody has built a clean in place system for a homebrew scale brewery.
Things I know that will be needed:
- Sanitary Valves (no threads)
- Pump(s) with more flow and pressure than your typical homebrew circulator
- Closed loop to circulate cleaning solution to all components
- Spray balls in the vessels
- Heated solutions
In a typical dairy clean routine after a milking is complete the pipeline is rinsed with warm water. Then there is a detergent wash cycle with 180º water. After that there is an acid wash with 180 degree water to complete the process. Just before the next milking the line is rinsed with a chlorine cycle. Heavy occasional cleaning is accomplished with concentrated chlorine and water. Farmers fight a build up called milk stone that is a protein buildup that I imagine is similar to beer stone.
I know this type of equipment is typically reserved for the big boys but I think it can be done on a small scale too.
Has anybody out there built a CIP system?? What chemicals do you use? Probrewers input would be welcome.
Pictures would be a great addition.
Thanks