Treatment of brewing equipment with hydrogen peroxide. vietnamese beer

Food prepared by one's own hands is tastier and healthier than the one bought in the distribution network. This applies to drinks, canned foods and others.

home beer

The history of beer consumption dates back to ancient Egypt. Nowadays, beer has become one of the main low-alcohol drinks. But this drink for sale in stores is made using an accelerated procedure from a concentrate. In order to prolong its shelf life, preservatives are added to the beer that kill the taste. If beer is a favorite product, then it is possible to spend some time and other resources to prepare it at home.

Equipment for brewing

To make your own beer, you will need:

• enameled or stainless steel saucepan with a capacity of 30-50 liters;
• a chiller or, more simply, a coil needed to cool the beer;
• a container with a water seal of the appropriate volume for the fermentation process;
• thermometer;
• mill for grinding barley or rye malt;
• accurate scales.

Brewing Ingredients

To make beer at home, you need the following ingredients:

• malt;
• hop;
• Brewer's yeast.

And, in addition to all the ingredients, it will take a lot of patience. While you can make your own malt, it's best to shop for it if possible.

Brewer's laboratory

In order for the yeast (and this is a living organism) to sprout well, sterile conditions are necessary. Therefore, it is necessary to create sterile conditions using laboratory glassware. You will need hoses and bottle cleaners. Glass test tubes, flasks, stands for flasks with a round bottom are needed. Brewer's laboratory can be replenished with necessary items in our store.

Homemade moonshine - a pleasant meeting

To distill moonshine at home, you must purchase moonshine stills, for example, in our store. The store has a variety of devices. Here are devices with two and one dry steamer, copper devices. They also have different sizes.

Items for making wine and canning

To make wine you need oak barrels different capacity. All products are made from dried oak. There are barrels with a capacity of three to twenty-five liters. Our barrels will allow you to age wine in them, which will have a delicate taste. They will keep it for a long time.

For canning in jars on the farm, it is necessary to have autoclaves with heating elements. Autoclave heating element will allow you to effectively process jars when cooking and preserving berries, meat, vegetables, and other products at home.

Brewed beer, wine, other drinks and products at home are always of excellent quality

This preparation requires patience. In addition, you will need brewing equipment, other items that can be purchased from us. Our managers are ready at the first request to advise, help with the choice ingredients for brewing, checkout and deliver the purchased items.

A guarantee of the high quality of a beer drink, its taste, is a properly organized disinfection of brewing equipment carried out at the production stage. Since in this case the beer will have a rich and bright color, without the presence of foreign odors.

To disinfect brewing equipment at home, various solutions are used that help get rid of negative microorganisms. In addition, each method of disinfection has its own characteristics.

Ways to disinfect beer equipment

Disinfection of beer equipment is carried out at home using the following means:

• iodine;
• chlorine;
• acid solution;
• alcohol;
• hydrogen peroxide.

Also, the surface, equipment can be disinfected using high temperatures, using potassium permanganate.

Compositions for disinfection

Disinfection with iodine is one of the easiest and most affordable ways. At home, preparing a solution is not difficult. You will need to purchase iodine at the pharmacy and stock up on some water. Mix water with iodine until completely dissolved, treat all work surfaces. Disinfection of brewing equipment with iodine is used quite often, as it allows you to get rid of bacteria for a long time.

Chlorine is able to destroy many harmful microorganisms. For this purpose, the tablet preparation is diluted in water and the necessary surfaces are treated. One tablet is dissolved in thirty liters of cold or hot water. This method of processing equipment is quite effective, but requires subsequent washing, without fail. Since otherwise the equipment cannot be used. This implies an increase in the complexity of the disinfection process.

Also, disinfection of beer equipment is possible using a special solution based on phosphoric acid. This tool perfectly eliminates all harmful microorganisms. But, as well as chlorine treatment, it requires mandatory washing of surfaces. With an acid-based solution, you can sterilize connectors, pipes, beer containers and much more.

Hydrogen peroxide is a universal treatment for brewing equipment. Using ordinary, purchased at a pharmacy, hydrogen peroxide, you can clean any surface. This tool is affordable and easy to use. At the same time, disinfection of brewing equipment with peroxide is carried out in dissolved form. That is, the product consists of a solution of 15 milliliters of peroxide and 20 liters of water. Such a tool remarkably disinfects hoses, containers, and other equipment.

You can also sterilize any surface using medical alcohol. But, this method is more expensive when compared with peroxide or iodine.

Disinfection of brewing equipment with potassium permanganate can be carried out, but it is necessary to take into account the proportions, when mixed with water, and the possibility of painting the equipment.

Basic rules for disinfecting brewing equipment

All measures for the disinfection of equipment and surfaces must be carried out in compliance with safety standards. It is impossible to allow hit of working structures in beer. Therefore, it is recommended to thoroughly rinse after using a particular product. This is especially true for processing with chlorine, acid.

Also when processing brewing equipment:

• Do not use soap or similar products, as they may remain on the surface even after rinsing.
• any appliances, utensils, after use, should be washed with water, disinfected, stored only in a clean state. This will avoid harmful bacteria during storage of the equipment.
• before use, everything must be thoroughly disinfected, especially pay attention to the fermentation tank and its components. Since during fermentation, the drink is most exposed to microorganisms.

The easiest way to disinfect at home

Most often, brewers use a solution of chlorine or iodine to disinfect equipment. Surface treatment is carried out with a special composition of a tablet of active chlorine and water. Iodine dissolves in cold water, in the following proportions: 10 milligrams of iodine per 25 liters of water. In this case, the water temperature should not be higher than room temperature. In hot water, iodine will lose its disinfectant properties, decompose into a solution of salts. Use 5% iodine, which is most often sold in 10 milligram vials.

Surfaces are treated with iodine solution for at least 30 minutes. There is no need to rinse the equipment with water after applying iodine. The smell of iodine will not be felt in the finished drink.

Disinfection of brewing equipment with hydrogen peroxide can be carried out, but this method is less effective than iodine.

For chlorine, tablets can be purchased from medical equipment stores or brewers. One tablet is enough to disinfect a sufficiently large container, about thirty liters, and related equipment. Such a solution is effective against a wide variety of microorganisms.

But, it should be borne in mind that disinfection with a chlorine solution requires subsequent washing of surfaces and equipment with plenty of water. And, since tap water also contains many microorganisms, the effectiveness of disinfection will be reduced.

A concentrated solution of Neomoscan S22, made in Germany, also resists microorganisms well. It is necessary to add 100 grams of the solution to 10 liters of warm water, beat the foam. Treat equipment, leave for 10 minutes, rinse with water.

It will be necessary to treat the equipment and surfaces with a solution of iodine, then wait 10-15 minutes, it is not required to rinse with water. Which is a more convenient way than using chlorine. The main thing, at the same time, is to drain the solution well so that it does not get into the beer later.

In addition to pharmacy iodine, preparations intended for disinfection are also sold.

Acidic disinfectants

Compositions that are made on the basis of food-grade phosphoric acid are also used to disinfect brewing equipment. Such products do not require rinsing after application, but they are little known among brewers. Therefore, compositions based on chlorine or iodine are most often used.

You can destroy harmful microorganisms using heat treatment, using boiling, steam, autoclaving. Since complete sterilization is not required in brewing, it is only necessary to eliminate lactobacilli and wild yeasts, the heat treatment method can be used.

The use of alcohol for surface treatment

In some cases, it is required to instantly disinfect any part of the brewing equipment. For example, some piece of equipment has fallen to the floor, and the disinfectant has already been drained. In such situations, medical alcohol will be the best treatment. With which, if necessary, you can wipe any equipment, objects, surfaces. Since it is very important, at all stages of beer preparation, to observe sterility, to prevent the ingress of negative microorganisms. Since this can not only disrupt the fermentation process, but also spoil the product.

It is necessary to disinfect all surfaces, equipment, containers without exception. Rinse thoroughly after use and sterilize the dishes. Store equipment, containers only in a clean state. Use any available method for disinfection. When using chlorine, acid, thoroughly rinse the surface with water.

Using special compositions based on iodine, chlorine, and other ingredients, it is possible to destroy almost all harmful microorganisms, as a result of which the brewing process will be successful, the product will receive the appropriate quality characteristics.

In order to be calm about the sterility and cleanliness of brewing equipment, you do not need to purchase expensive disinfectants. It is enough to buy ordinary pharmacy iodine.

A vial of iodine can be easily found in any pharmacy. After all, this product is very popular, having a huge number of useful properties. One of them is the disinfection of the brewer's preparation equipment at home. The total mass of a 10 ml bottle contains about 5% of molecular iodine. One vial is enough to make 35-40 liters of disinfectant liquid with an I2 concentration of 12.5 ppm. However, different volumes of water can be used, and several factors should be taken into account. First and most important, the solution should not contain less than 10 ppm iodine. Second, you should not use iodine in neutral water (pH=7), since 50% of active iodine will turn into iodate and iodide ions, without causing any significant damage to harmful bacteria. For an optimal solution, it is recommended to use one 10 ml vial of iodine per 25 liters of water. In this case, three minutes is enough for complete disinfection and you can safely start brewing beer.

It is worth remembering some features of the disinfectant solution: it is contraindicated to pour iodine into water with a temperature above 60 degrees C. As a result of this “miss”, you risk getting a complete mixture of iodine salts, which is more beneficial for the body than for equipment. It is better to take cool water, which, mixed with iodine, will enter into the desired reaction, and allow you to make an effective disinfectant solution. The best result will be obtained if the collected tap water is allowed to stand for 10-15 minutes. After the residual elements of chlorine have settled, you can safely add iodine.

Do not immediately drain the disinfectant liquid after you have filled the brewing equipment. It takes about thirty minutes to rinse your prep containers. Use a shaking motion to force the liquid to wet all parts of the equipment. Things like faucets and plugs need to be handled with the utmost care, as these closed areas are where pests can hide. Remember to dip such parts into the solution before using them. After iodine disinfection, there is no need to wash it off with just water. There is nothing dangerous in this. If desired, you can verify this by tasting the solution to taste. But it is better to do this on the day following the treatment, when the iodine dissolves well. But do not forget about contraindications, if you have problems with the thyroid gland, then such an experiment should not be carried out.

Bottle disinfection requirements are less stringent. It will be enough to fill them with the prepared solution and leave for 5-7 minutes, then you can pour out the contents and fill them with brewed beer. It is also worth remembering about fermentation devices, pipes, and everything that will have contact with the wort or the finished product.

The advantages of this procedure:

Flaws:

• during the procedure, a decent smell of iodine is felt;
• after repeated uses, plastic containers turn yellow;
• iodine is dangerous for people with contraindications.

This method of disinfection is quite effective and accessible to everyone.

Systematic disinfection of the beer complex is a guarantee of excellent taste qualities of the drink. The beer will not have an unpleasant smell, its color will be rich and bright.

Various solutions are used to disinfect brewing equipment. In our today's material, we will consider the most effective means, talk about their performance and specifics of application.

Solutions used for disinfection of beer complexes

When working with brewing and bottling plants, the following tools are used:

• Iodine. Disinfection with iodine is a simple and quick way to get rid of microorganisms. Preparation of a working solution will not cause difficulties. To do this, you need ordinary pharmacy iodine and water. The product is prepared in a clean container. For 10 ml of iodine we take 25 liters of cold water. We mix water with iodine until completely dissolved, after which we treat all work surfaces with the mixture. Iodine perfectly fights bacteria, protects equipment and containers from their subsequent appearance for a long time.
• Chlorine. Chlorine-based compounds kill most microorganisms. With their help, you can sterilize dishes, working containers, specialized equipment. Chlorine is sold in soluble tablets. To prepare the solution, one tablet is poured with 30 liters of hot or cold water. The main disadvantage of chlorine-containing disinfectants is the need for subsequent rinsing. Rinse all treated surfaces. This significantly increases the labor costs for disinfection.
• Acid. Disinfection solutions based on phosphoric acid. After their use, it is not necessary to rinse the equipment or work surfaces. The tool has a powerful disinfectant effect. With it, you can sterilize polymer containers for beer, pipes, connecting elements. Unfortunately, acid-based solutions are a scarce product for domestic buyers. You can buy them only on order.
• Hydrogen peroxide. Hydrogen peroxide solution is an effective assistant in disinfection work. It allows you to clean the beer bottling line with minimal financial losses. The product is prepared in the following proportion: 15 ml of peroxide per 20 liters of water. The composition is suitable for working with containers, hoses, equipment for dispensing beer.
• Alcohol. Using alcohol, you can instantly disinfect the surface. A significant disadvantage of this method is its high cost.

Sometimes hot water is used to process dishes. A special solution is not prepared, bacteria are removed under the influence of high temperatures.

When carrying out disinfection measures, it is important to comply with the requirements of the regulations. It is unacceptable that the working compositions get into the beer. If trouble does occur, the damaged batch of product should be disposed of immediately.

Purity is the main concern of the brewer, it must be maintained at every stage of the brewing process!

While providing optimal conditions for the growth of yeast in beer, it also provides good conditions for the growth of other microorganisms, especially wild yeasts and bacteria.
You can see dangerous bacteria (worms) in the picture (left).

The definition and purpose of sanitization is to reduce the levels of bacteria and contaminants to negligible or acceptable levels. The terms cleaning, disinfection, and sterilization are often used interchangeably, but they shouldn't be. Items can be clean but not disinfected, or vice versa.

Here are the definitions:

• cleaning- free from dirt, stains or foreign matter.
• Disinfection— destruction/reduction of unnecessary microorganisms to negligible levels.
• Sterilization- the elimination of all forms of life, especially microorganisms, by chemical or physical means.

Cleaning.

This is the process of removing all contaminants and stubborn dirt from the surface, thereby eliminating all areas where bacteria can reside. Cleaning is usually done with detergent and cleaning equipment. None of the disinfectants used in home brewing can kill all spores and viruses of bacteria. Most of the chemicals used are cleaning and disinfecting, but not sterilizing. However, sterilization is not required. Instead of worrying about sterilization, the brewer can be confident if he consistently reduces these contaminants to negligible levels.
All disinfectants should only be used on clean surfaces. The ability of a disinfectant to kill microorganisms is reduced by the presence of contaminants, ingrained dirt, or organic matter. Organic deposits may contain bacteria and may protect the surface from disinfectant. Therefore, you must ensure that the surface of the object being disinfected is as clean as possible.

Cleaners.

Cleaning requires hard work, washing the surface with chemicals with abrasive materials or brushes. Some of the homebrew cleaners available will be discussed below. When cleaning equipment, follow the instructions for the product you will be using.

Detergents.
When cleaning brewing equipment, care must be taken to use detergents and cleaners intended for dishes and laundry. These products often contain flavors that can be adsorbed onto plastic equipment and released back into the beer. In addition, some detergents and cleaners do not rinse off completely and often leave behind a film that can later end up in beer. It may take several washes with hot water to remove all traces of detergent. Detergents containing phosphates tend to rinse more easily than those without, but because phosphates are environmental pollutants, they are slowly being phased out. Mild, unscented dish detergents are a good choice for most of your regular equipment cleaning needs. Only hardened spots or burnt deposits require something stronger.

Bleach.
This is one of the most versatile cleaners available for the homebrewer. When dissolved in cold water, it forms a caustic solution which is good at breaking down organic deposits such as food stains and brewing waste. Bleach is an aqueous solution of chlorine, chlorides and hypochlorites. These chemicals all contribute to the germicidal and cleaning power of bleach, but are also corrosive to a number of metals used in brewing equipment. Bleach should not be used on brass and copper as it causes blackening and excessive corrosion. It can be used to clean stainless steel, but you must be careful to prevent corrosion and etching.

There are a few simple guidelines to keep in mind when using bleach to clean stainless steel:
1. Do not leave metal in contact with chlorinated water for a long time (no more than an hour).
2. Fill containers completely so that corrosion does not show up at the waterline.
3. After cleaning or disinfection, rinse the product with boiled water and dry completely.

Percarbonates.
Sodium percarbonate, or sodium carbonate (i.e., super active soda), reacts with hydrogen peroxide and is a very effective cleaner for all types of brewing equipment. It washes off easily. There are several products made specifically for home brewing applications (eg Powder Brewery Wash (PWB), One Step Cleaner) and they are approved as cleaners in the food processing industry. One-Step is described as a mild cleaner as well as a final disinfectant and forms hydrogen peroxide in solution. Hydrogen peroxide effectively disinfects surfaces and containers that have already been cleaned. Like all disinfectants, the effectiveness of hydrogen peroxide decreases in the organic layer. Use these cleaners according to the manufacturer's instructions, but you will usually need one tablespoon per 4 liters (4 ml per liter) and rinse after cleaning.
In my opinion, percarbonate-based cleaners are the best choice for cleaning equipment, and Powder Brewery Wash (PBW) from Five Star Chemicals, Inc. the best of them. This product combines sodium metasilicate with percarbonate in a stable form that increases its effectiveness and prevents corrosion of metals such as copper and aluminium, which strong alkaline solutions can cause. Unfortunately, these drugs are not easy to find on our market, but you can find their analogues containing sodium percarbonate at a more reasonable price. They are often referred to as oxygen bleaches.

Trisodium phosphate.
Trisodium phosphate (TSP) and chlorinated TSP (CTSP) are very effective fermenter tank cleaners, and the chlorinated form is also a disinfectant. TSP and CTSP are getting harder to find but are still available at hardware stores in the paint section. (Artists use it to wash walls because it can be completely rinsed off.) Suggested use is one tablespoon per 4 liters of hot water. TSP and CTSP solutions should not be left to soak for more than an hour because a white mineral film can sometimes be deposited on glass and metal, which requires an acid (vinegar) solution to remove. However, this is usually not a problem.

Automatic dishwashers
Using dishwashers to clean equipment and bottles is a popular idea among home cooks, but there are a few limitations:

• Narrow openings in hoses, pipettes and bottles usually prevent effective cleaning under running water and detergents from the inside.
• If detergent gets inside these items, there is no guarantee that they will be washed again.
• Dishwasher dryer conditioners can ruin head retention in beer. Drying additives work by applying a chemical film to the dishes, which allows them to be completely wetted with water, so no drips form; stains are prevented. The wetting action destabilizes the proteins that form the vesicles.

With the exception of spoons, measuring cups, and wide-mouth jars, it's probably best to use automatic dishwashers for heat sanitizing only, not cleaning. Thermal disinfection will be discussed in the next article.

Oven cleaner.
Commonly known as lye or sodium hydroxide (NaOH), it is the main ingredient in caustic soda, which is found in most powerful cleaners such as oven and sewer cleaners. Potassium hydroxide (KOH) is also widely used. Even in moderate concentrations, these chemicals are very harmful to the skin and should only be used with rubber gloves and eye protection. Vinegar will be helpful in neutralizing sodium hydroxide that gets on your skin, but if sodium hydroxide gets into your eyes, it can cause severe burns or blindness. An oven cleaner spray is the safest and most convenient way to use sodium hydroxide. Brewers often sear the bottom of their brewing kettles, resulting in a black, scorched area of ​​wort that is difficult to remove, for fear of getting a hole in the kettle from over-sanding. The easiest solution is to apply an oven cleaner and let it dissolve the stain. Once the burnt area has been removed, it is important to rinse the area thoroughly with any cleaner residue to prevent subsequent corrosion of the metal.
Sodium hydroxide is very corrosive to aluminum and brass. Copper and stainless steel tend to be more resistant. Pure sodium hydroxide should not be used to clean aluminum brew kettles because the high pH will dissolve the protective oxides and the subsequent batch of beer may have a metallic taste. Oven cleaner should not affect aluminum if used properly.

Plastic cleaning.

There are basically three types of plastic that will need to be cleaned: opaque white polypropylene, hard clear polycarbonate, and clear soft vinyl tubing. You will often hear polypropylene referred to as "food grade plastic" even though all three of these are plastics. Polypropylene is used for dishes, fermentation tanks and faucets. Polycarbonate for pipettes and beakers. Vinyl tube for hoses, siphons and the like.

The main thing to remember is that when cleaning plastic, it can absorb odors and stains from the cleaning products you use. Dish detergents are the most affordable choice for general cleaning, but scented detergents should be avoided. Bleach is useful for heavy duty cleaning, but the smell can linger and the bleach can make vinyl tubing cloudier. Percarbonate cleaners have the advantage that it is odorless and does not cause haze problems.
Dishwashers are a convenient way to clean plastic products that allow water to penetrate inside. But heat can deform polycarbonate products.

Glass cleaning.
The advantage of glass is that it is inert to anything that might be used to clean it. The only downsides are the risk of breakage and the high likelihood of lime deposits when using bleach and trisodium phosphate (TSP) in hard water. When it comes to cleaning your glass bottles and jugs, you will probably need bottle and bottle brushes to effectively clean the inside of them.

Purification of copper.
For routine cleaning of copper and other metals, percarbonate-based cleaners such as oxygen bleaches are preferred. Acetic acid is very effective under the condition of strong oxidizability of the metal, especially when heated. Acetic acid is available in grocery stores as table vinegar at a standard concentration of 5% by volume. It's important to use only clear distilled vinegar and not apple cider vinegar or wine vinegar, because other types may contain live cultures of acetic acid bacteria, which will be the last thing you want to taste in your beer.
Brewers who use submersible wort chillers are always amazed at how clean and shiny the chiller is when taken out of the wort after first use. But if the chiller wasn't clean and shiny the first time it hit the wort, guess where all the dirt and oxides are? Yes, in your beer. Copper oxides are more readily soluble in slightly acidic wort than copper itself. Cleaning copper tubing with acetic acid once before first use and rinsing with water immediately after each use will leave the copper clean, free of oxide or wort deposits that can harbor bacteria. Cleaning the copper with vinegar is only an occasional measure. The best disinfectant for counterflow chillers is Star San. It is acidic and can be used to clean copper as well as disinfect. Star San can be soaked in the chiller overnight to clean up the inside. This product is available in many homebrew stores.
Cleaning and disinfecting copper with bleach solutions is not recommended. Chlorine and hypochlorites in bleach cause copper and brass to oxidize and blacken. If the oxides come into contact with a slightly acidic wort, the oxides will quickly dissolve, possibly exposing the yeast to unhealthy levels of copper during fermentation.

Brass cleaning.
Some brewers use brass taps in conjunction with their wort chillers or other brewing equipment and are concerned about the lead that is present in brass alloys. A solution of two parts table vinegar with one part hydrogen peroxide (total 3% solution) removes tarnish and surface lead from brass parts when they are soaked for 15 minutes at room temperature. The brass will turn to a buttery yellow color as it is cleaned. If the cleaning solution begins to turn green, then parts of it seep too deeply, and the copper in the brass begins to dissolve. If the solution has become contaminated, then the item must be re-cleaned in fresh solution.

Cleaning of stainless steel and aluminum.
For general cleaning, mild detergents or percarbonate-based cleaners work best on steel and aluminium. Bleach should be avoided because the high pH of the bleach solution can corrode aluminum and to some extent stainless steel. Do not clean aluminum to a bright, shiny state or use bleach on aluminum equipment as it removes protective oxides and may result in a metallic taste. This detectable level of aluminum is not dangerous. There is more aluminum in one antacid tablet than in an entire batch of beer made in an aluminum kettle.
Grocery stores have oxalic acid cleaners that are very effective for cleaning stubborn dirt, deposits, and rust on stainless steel. They also work well for copper. Use as directed by the manufacturer and then rinse thoroughly with water.

Disinfection.

Bleach (White).
The cheapest and most readily available disinfectant solution, which is obtained by adding 1 tablespoon of bleach to 4 liters of water. Let the items soak for 20 minutes and then dry them. Rinsing doesn't seem to be necessary at this concentration, but many brewers, myself included, rinsing with boiled water anyway to make sure there are no nasty chlorine odors.

Star San.
Star San is an acid disinfectant and has been developed specifically for the disinfection of brewing equipment. It only takes 30 seconds of contact time and does not require rinsing. Unlike other no-rinse disinfectants, Star San will not affect the taste at the recommended concentration of 30 ml per 20 liters of water. The solution can be placed in a spray bottle and used by spraying glass containers or other items that need to be disinfected in a hurry. The foam agent is also effective when immersed in a solution. Also, the surfactant used in Star San will not affect the beer's head retention like those used in household detergents.
Star San has a long lifespan, and with an open bucket, it will remain active for several days. And in a closed container, its shelf life increases. Its viability can be determined visually; when it becomes cloudy the viability decreases.

Disinfectants based on peracetic acid (PAA).
These are professional acid disinfectants containing NAA and hydrogen peroxide. They are widely used in the food industry. They can be purchased from specialist detergent suppliers. One example of such funds is Oksidez from a Russian manufacturer, but there are the same analogues from other companies.
Since the concentrate is a very caustic substance with a pungent odor, it is necessary to work with it only with rubber gloves, goggles and a respirator. Before use, a 0.1-0.5% solution is prepared (10-50 ml of concentrate per 10 liters of cold water). The resulting solution can be applied to the surface to be treated using any clean cleaning equipment, sprayer, or objects can be soaked in the solution for 20-30 minutes.
After disinfection, it is enough to allow the solution to drain well from the surface to be treated. It is not necessary to wash it off, since in the prepared concentration it does not affect the taste properties of the finished drink, because NAA and peroxide decompose in beer into vinegar, water and oxygen, and if washing is carried out with non-sterile water, then there is a risk of introducing new microorganisms to the treated surface. During treatment in the presence of air, the mortar also decomposes rapidly, so it is not recommended to reuse it after application, and it will also be necessary to periodically reapply a new mortar if it has stagnated for more than four days in a storage container.
The disinfectant solution does not affect glass, plastic, stainless steel and aluminum, but with prolonged contact it can corrode copper and brass, so these materials must be handled with extreme care.

Hydrogen peroxide.
For homebrewers, there are more readily available hydrogen peroxide solutions in 37%, 6%, and 3% concentrations. Hydrogen peroxide is a very strong disinfectant that kills almost all microorganisms harmful to beer. A 6% solution is best suited for use, as it has a good disinfecting effect and is less dangerous to humans. If a 6% solution cannot be found, then 37% can be diluted in 5-6 parts of water.
The process of disinfection with a solution is the same as with an NAA-based disinfectant. The disadvantages are the same as those of NUK: it has a caustic property, can burn the skin and eyes, is unstable, and is not intended to be reused.

Alcohol.
Ethyl alcohol is a very powerful disinfectant that can destroy almost all beer pests in a few seconds. Also, he, as a rule, is always on the shelves of a home brewer-distiller-moonshine. It does not have to be washed off with water if it does not contain impurities, since ethyl alcohol is not a foreign component in beer. It is safe for metal and plastic products, with few exceptions, but these types of plastics are rarely used in home brewing.
The disadvantage is the high cost, if you buy it "on the side", and because of the high flammability and flammability, large manufacturers try not to use it.
When working with alcohol, it is important to know that the optimal concentration to use is a 70% solution. At this concentration, it wets and kills bacteria better. But it will also be effective at a concentration of 50 to 95%, only the exposure time will be a little longer. Waste alcohol can be reused for the next disinfection.

Iodine.
The use of pharmacy iodine or iodophor to disinfect equipment is not recommended for two reasons. Firstly, it is not the best disinfectant and there is a risk of leaving enough pests on the walls of the equipment that can spoil your entire batch of beer. And secondly, at high concentrations of the solution, it can remain on the walls of the equipment and pass into the beer, which will negatively affect its taste, and can also affect the course of fermentation and yeast performance. Iodine is also poorly washed off plastic equipment, turning it an unusual yellow-orange color.
If other available disinfectants described above are not at hand, then this method of disinfection will also work. For its implementation, you will need one bottle (10 ml) of pharmacy iodine diluted in 20 liters of cold water, and then exposure of the processed items for 30 minutes in the resulting solution.

Sterilization.

Heat treatment is one of the few ways a homebrewer can actually sterilize an item. What is sterilization for? Homebrewers who grow and maintain their own yeast cultures tend to sterilize growth media to ensure yeast protection from infection. When microorganisms are heated at a high enough temperature for a long enough time, they are killed. Both dry heat (oven) and steam (autoclave, pressure cooker or dishwasher) can be used for disinfection.

Oven.
Dry heat is less effective than steam for disinfection and sterilization, but many brewers use it. The best place for dry heat sterilization is in your oven. To sterilize an item, refer to the following table for temperatures and times.
The specified time starts when the product reaches the specified temperature.

Although the durations seem long, remember that this process kills all microorganisms, not just most, as in disinfection. For sterilization, items must be heat-resistant at specified temperatures. Glass and metal products are prime candidates for heat sterilization.
Some homebrewers bake their bottles using this method and thus always have a supply of clean, sterile bottles. Opened bottles can be sealed with a piece of aluminum foil before heating to prevent contamination after refrigeration and during storage. They will remain fruitless if they are wrapped.
One note: soda-lime glass bottles are much more susceptible to thermal shock and chafing than those made from borosilicate.

Autoclaves, pressure cookers and dishwashers.
Usually, when we talk about using steam, we mean using an autoclave or pressure cooker. These devices use pressurized steam to sterilize items. Since steam heats heat more efficiently, the cycle time for such devices is much faster than when using dry heat. The typical amount of time spent sterilizing a piece of equipment in an autoclave or pressure cooker is 20 minutes at 125°C at 1.3 bar (20 psi).
Dishwashers can be used to disinfect, but not sterilize, most of your brewing equipment, you just have to be careful not to deform the plastic items. Steam during drying effectively disinfects all surfaces. Bottles and other equipment with narrow openings should be pre-cleaned. Run the equipment through the entire wash cycle without using any dish detergent or drying conditioner. Dishwasher conditioners that linger on your glasses can destroy beer foam. If you are pouring beer after carbonation without a head of foam, this may be the main reason.

Cleaning and disinfection of bottles.

Dishwashers are great for external bottle washing and thermal disinfection, but will not effectively clean interior surfaces. If your bottles are dirty or moldy, soak them in a mild bleach solution (white) or sodium percarbonate cleaners (eg PBW, Persol, etc.) for a day or two to loosen dried-on stains. Then you still have to scrub them thoroughly with a bottle brush to remove any residue. And to eliminate the need to clean bottles in the future, rinse thoroughly after each use.

Clean bottles can also be disinfected with the no-flush chemicals described in this article. To thoroughly moisten the inner surface of the bottles des. the solution will need a spray bottle (spray bottle) or a special beer bottle rinse. Then the solution must be allowed to drain well, for this a herringbone-shaped drying rack or stacking the processed bottles in a vertical position in the section of the box neck down is suitable. You can also make a bottle dryer yourself from improvised means. Don't forget to soak in disinfectant as well. bottle cap solution.

Conclusion.

Flush all equipment as soon as possible after use. This means washing the fermenter, tubes, etc. as soon as they are no longer in use. It's very easy to get distracted and then find the syrup or yeast has dried to stone and the equipment is dirty. If you don’t have time for this, keep a large container of water with you and just throw all the items in there to soak them and then clean them up later.
You can use different cleaning and disinfection methods for different types of equipment. You will need to decide for yourself which methods work best for you in your brewery. Good preparation will make each of the brewing processes easier and more successful.

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