Cleaning and contamination in beer systems
The contamination that can ruin a beer
During brewing, different contaminations may appear, whether from raw materials or the lack of cleanliness of the equipment used, apart from failure in the brewing process. An acid taste indicates acetaldehyde, which arises from premature interruption of fermentation or from bacterial infection. In turn, dimethyl sulfide causes a rotten odor. Allow its evaporation anddisinfect equipment avoid this compound. Regarding the lack of hygiene, the bacterial action can provoke indole. This component materializes in a fecal flavor, and causes stomach problems. Proper equipment maintenance prevents these and other contamination. Contaminations also appear in the beer dispensing, which must originate in different ways, either from the beer itself that is already contaminated or from the lack of hygiene and maintenance of the dispensing equipment.
How to clean a beer dispenser
Hygiene is key in the use of a beer shooter, with the same importance that is given in the production of beer. Sediments and harmful microorganisms accumulate that alter the flavor of the beer, it is also at room temperature and this means that the yeast sediments more, leading to clogging. The ideal isclean the facility with each change of barrel, although due to lack of time or oversight it is not carried out as much as it should, once every two weeks if it is used constantly it will be enough, always respecting the styles of beer every time a new barrel is punctured. It stands to reason that if you substitute beer from a line from Stout to Session IPA the flavor is altered. For this purpose, we will pass a cold water and Purexol potassium hydroxide solution through its ducts, which we will then rinse with plenty of water. Then the new barrel will have to be purged to finish dragging the water and the excess gas accumulated in the barrel. Toon it is convenient to clean periodically attach the barrel and faucet parts. This always guarantees the quality of the beer..