Hey there, we're planning a Brut beer and we want it ferment out as completely as possible so we are planning an Amylo addition to both the Mash and Fermenter. There's been some concern over residual enzyme in our canning line that might contaminate subsequent beers. Is there any reason to worry and if so what cleaning protocols should we follow ? Hoping someone with some experience can give us some advice. Thanks!
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Cleaning canning line after enzymed Brut beer
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Amyloglucosidase is an enzyme that breaks down 1,4 and 1,6 linkages, meaning it totally reduces to glucose from the non-reducing ends. This has a major concern for carry-over if you truly understand what it does.
Fortunately you simply need to denature the enzyme to render it ineffective, but unfortunately it requires temps of 80*C on most commercial examples. That tends to be a few degrees above most HLT standard settings (to reduce calcium precipitation).
Basically, CIP as normal, but consider a hotter/longer rinse cycle as cheap insurance.
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