Category Archives: Caustic washing

Cleaning in the Brewery with Murphy and Son

There are three basic standards of cleaning

  1. Physically Clean – visually clean
  2. Chemically Clean – clean to a standard where anything coming into contact with the surface suffers no chemical contamination.
  3. Microbiologically Clean – clean and sterile so that there is no physical or micro-biological contamination.

Keeping you brewery clean

This table outlines the standard required for various parts of the brewing process:

Process Plant Soil Type Cleaning Procedure Cleaning Criteria Chemicals
Milling Mills and Rollers Dust Manual Physically clean None
Mashing Mash Tun Particulate sugar, scale, tannin Manual or CIP Chemically clean Detergent
Boiling Copper Starch, sugar, hop residues, scale, tannins Manual or CIP Chemically clean Detergent
Cooling Para-flow Particulate protein scale Manual, CIP or both Micro-biologically clean Detergent & Sanitiser
Fermentation F.V.’s Yeast, Tannin, Sugar, Scale, Protein, Oxidation products Manual or CIP Micro-biologically clean Detergent & Sanitiser
Conditioning Closed Vessels Yeast, Protein, Scale CIP Micro-biologically clean Detergent & Sanitiser
Packaging Casks Yeast, Protein, Scale CIP Micro-biologically clean Detergent & Sanitiser
Cellar Beer lines Yeast, Protein, Scale CIP Micro-biologically clean Detergent & Sanitiser

The choice of cleaner employed will be dependent upon the nature of the deposits found in a particular environment and on the cleaning criteria. Generally speaking organic deposits such as proteins, gums, yeast, sugars and hop residues are most efficiently removed by caustic based cleaners, whilst inorganic scale is removed by acidic cleaners. The materials of construction of the plant are also critical, caustic soda based cleaners for example being aggressive to Aluminium.

For more information please click here.
Murphy’s supply and number of brewery hygiene products.