Well, it looks like I'll be putting our 14-barrel brewpub system into hiberation
I don't know how long it will be before beer is made again... Does anyone have recommendations for the best ways to leave the system?
My questions include:
1. Should the HLT/CLT be empty or full?
2. Should glycol reservoirs be empty or full?
3. Should the beer lines (to bar) be empty, filled with caustic line cleaner or sanitizer (peracetic acid)?
4. Should all the fittings/gaskets be removed from fermentation/serving tanks?
5. Is there anything that should be done to the mill/auger/grist case, aside from a quick cleaning?
Any other recommendations? Thanks for all your help.
I don't know how long it will be before beer is made again... Does anyone have recommendations for the best ways to leave the system?
My questions include:
1. Should the HLT/CLT be empty or full?
2. Should glycol reservoirs be empty or full?
3. Should the beer lines (to bar) be empty, filled with caustic line cleaner or sanitizer (peracetic acid)?
4. Should all the fittings/gaskets be removed from fermentation/serving tanks?
5. Is there anything that should be done to the mill/auger/grist case, aside from a quick cleaning?
Any other recommendations? Thanks for all your help.
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