Hey all,
First post here, just joined the site! Also, fairly new to the brewing community. I just recently got bumped up to full-time assistant brewer at our relatively busy (1,200 bbl/yr) brewpub in Duluth, MN.
I'm looking for some advice here on CIP spins on serving tanks. We have 15bbl serving tanks that feed our taps and our general SOP for cleaning them between fills is to depressurize/vent, break it down, scrub all small parts, build it back up, rinse twice warm with floor pump and dosing tank through CIP arm, drain, push 50 gallons of acid in and then recirculate that for 60 minutes. Rise twice cold, then purge, sani (if needed - we don't sani if we are pushing a beer into it within 24 hours of acid cleaning), and cap or fill.
Sometimes (more often than not), I have trouble keeping the recirculation going smoothly. The pump pulls air and chugs and will eventually come to a stop. At that point, I usually let the liquid settle down in there and try it again. After a few shots, it usually goes.
I'm wondering what could be causing this either in my procedure or environmental conditions in the serving room. Sometimes I try keeping some positive pressure in the tank, by closing the zwickel before it has a chance to blow off all pressure while pushing acid into the tank. This seems to help a bit, but not everytime. It seems really inconsistent.
Anyone have any advice for a greenhorn in the industry??
Cheers!
First post here, just joined the site! Also, fairly new to the brewing community. I just recently got bumped up to full-time assistant brewer at our relatively busy (1,200 bbl/yr) brewpub in Duluth, MN.
I'm looking for some advice here on CIP spins on serving tanks. We have 15bbl serving tanks that feed our taps and our general SOP for cleaning them between fills is to depressurize/vent, break it down, scrub all small parts, build it back up, rinse twice warm with floor pump and dosing tank through CIP arm, drain, push 50 gallons of acid in and then recirculate that for 60 minutes. Rise twice cold, then purge, sani (if needed - we don't sani if we are pushing a beer into it within 24 hours of acid cleaning), and cap or fill.
Sometimes (more often than not), I have trouble keeping the recirculation going smoothly. The pump pulls air and chugs and will eventually come to a stop. At that point, I usually let the liquid settle down in there and try it again. After a few shots, it usually goes.
I'm wondering what could be causing this either in my procedure or environmental conditions in the serving room. Sometimes I try keeping some positive pressure in the tank, by closing the zwickel before it has a chance to blow off all pressure while pushing acid into the tank. This seems to help a bit, but not everytime. It seems really inconsistent.
Anyone have any advice for a greenhorn in the industry??
Cheers!
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