Cleaning: Difference between revisions

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In general, bleach should be avoided because of the risk to equipment and to beer flavor.<ref name=byo/>

Before you do any sanitizing, you need to thoroughly clean your equipment. Sanitizers do not work on equipment with soils on the surface, and bacteria and wild yeasts will remain. It is always best to immediately wash your equipment after use while the soils are soft and easier to remove.

There are a number of good cleaning agents on the market. One Step™, Straight-A™, and Powdered Brewery Wash™ (PBW) are three of the most popular. These products may be used on bottles, fermenters, and other equipment. Cleansers should be rinsed after use. Don’t soak your equipment in a cleansing solutions for longer than the time recommended on the packaging or you can damage your equipment.

As with ALL chemicals. ALWAYS thoroughly read the instructions, material compatibility, and safety warnings. Never use more than the

recommended concentrations or soaking times or you may damage your equipment.

Cleaning Stainless Steel and Aluminum: For general cleaning of stainless steel and aluminum, mild unscented detergents, PBW, or percarbonate-based cleaners are excellent choices. Bleach should not be used to clean or sanitize stainless steel or aluminum as it will corrode and pit them.<ref></ref>

[https://jfoodprotection.org/doi/pdf/10.4315/0362-028X-60.1.43 Frank and Chimielewski] investigated the effectiveness of Quaternary Ammonium Compound