13,585
edits
Changes
no edit summary
* Clean first using an effective cleaner, and then apply a disinfectant/sanitizer as a second step.
* Use 180°F (82°C) hot water for 60 minutes to disinfect stainless steel and other heat tolerant materials.
* For any plastics that cannot be treated with heat, especially tubing, keep separate plastics for use with ''[[Lactobacillus]]'', ''[[Pediococcus]]'', ''[[Brettanomyces]]'', and ''[[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|Saccharomyces cerevisiae'' var. ''diastaticus]]''.
* Replace rubber and plastic parts such as gaskets as often as recommended by the manufacturer.
* When operating a commercial brewery with clean beer production alongside sour beer production, invest in a quality control lab and procedures.