Disinfection of brewing equipment. Let's talk about the cleanliness of the beer and equipment. The advantages of this procedure

Today I would like to talk to you about hydrogen peroxide disinfectant.

I use hydrogen peroxide to disinfect all of my brewing equipment.

In the pharmacy, we can find 3% peroxide at a cost of 15 rubles per 100 ml, but it is advisable to use 6% hydrogen peroxide for surface treatment. Where can we find 6% peroxide? We need to purchase just such a 0.9 liter canister, the concentration of which is 37%, the cost of such a canister cost me 160 rubles. We need to dilute the solution to get 6%. You will need a funnel, a spray bottle, peroxide itself, rubber gloves, a measuring cup, plain water (it is better to use distilled water) to calculate the percentage. From a 0.9 liter canister of 37% hydrogen peroxide, you get 5.55 liters - 6% hydrogen peroxide.

Hydrogen peroxide is an unstable substance that decomposes over time into two components such as H2O and oxygen. Accordingly, it can do no harm, and if you treat the fermentation tanks with hydrogen peroxide, of course, after that you need to drain the leftovers from the container, and the drops that remain will give us additional oxygen into the beer in the wort, which will be useful for the yeast.

There is even a way to revive the fish in the aquarium. If there is no compressor in the aquarium, then a certain solution is diluted, added in a certain ratio of water and peroxide to the aquarium, and in this way the peroxide, decomposing, releases oxygen, which the fish can breathe.

Hydrogen peroxide is a good oxidizing agent that affects the entire bacterial environment, microflora that lives in fermentation tanks, taps, pipelines, highways for pumping wort from one place to another, pumps. All this can be processed by this tool. You don't even need to wash it off. Drain the bulk so that it does not gurgle. I would like to point out right away that the hydrogen peroxide you buy should be medical, not technical. technical peroxide is used to maintain pool water, to lighten paper, fabric, etc.

Store peroxide up to 30 degrees. The shelf life is six months. You can extend the shelf life by keeping it frozen. When defrosting, it does not lose its properties.

To get a 6% solution, you need to dilute the peroxide with water in a ratio of 1/6. To get 500 ml of a six percent solution, you must wear gloves, take a 500 ml container, a funnel. We take 75 ml of 37% peroxide, pour it into a container and add 387 ml of water so that the total volume is 462 ml. (75 ml of peroxide is multiplied by 5.17 \u003d 387.75 ml of water) therefore 387.75 + 75 \u003d 462.75 ml of a six percent solution. Next, we pour it into a spray bottle and we can begin to disinfect the equipment. To process the pump line, you need to loop the pump with all pipelines so that it drives peroxide through all pipes, leave it for 30 minutes, then drain from all fermentation tanks. After that, you can pour wort, yeast, fermentation will take place without extraneous microflora.

The experience of brewing unambiguously indicates that, after going through all the stages of production, a foamy drink can deteriorate if the rules of its production technology are violated at least at one stage. Mistakes made during the cleaning and sterilization of beer equipment are especially costly. It is worth emphasizing that beer wort is an extremely favorable breeding ground for bacteria. No wonder the basic rule of the brewer states: cleanliness and sterility at all stages of beer production is the key to success.

For a long time, the creators of the most popular drink noticed that bottom sediments often formed in containers with beer, and with it the taste of the finished product deteriorated. And only centuries later this explanation was found: such beer became a favorable environment for the emergence and reproduction of foreign microorganisms.

It is quite natural that the brewers of those years got rid of the reasons for this phenomenon by trial and error, simultaneously noting, however, that the whole process of brewing beer requires precise dosages and maximum purity of production, on which both the quality of beer itself and its timing fully depend. storage. The barrels and vats were repeatedly washed with water, their inner surface was carefully covered with special protective layers and smeared.

Much later, when the so-called "era of technical revolution" began, thanks to scientific discoveries, brewers were able not only to figure out why microorganisms appear in beer, but also learned how to fight them. This was largely facilitated by the replacement of wooden containers with reinforced concrete, and then with metal ones, which reduced the cost of their service, made the sanitization process more convenient and efficient.

Under the term " sanitation"understand the complex external and internal processing of equipment (in this case, brewery) and production areas.

There are several ways to deal with pollution and sources of infection in breweries.

Washing includes cleaning from protein substances and hop resins, organic and inorganic salts and microorganisms.

Disinfection it is customary to call disinfection, extermination of infectious principles and sources of infection (organisms that cause diseases; bacteria, fungi).

Sterility achieved by thermal (steam) surface treatment. Taking into account the specifics of the brewing industry, namely the fact that even small deposits of beer stone are a "refuge" for bacteria, sanitization should be carried out regularly.

By means of washing, sources of infection are removed from equipment and communications. To do this, use synthetic detergents - detergentscapable of wetting and dissolving dirt.

In order not to affect the health of the service personnel and not to worsen the taste of beer, detergents should not only easily dissolve in water and be freely removed from the surface, but also not have toxic effects.

As the technology of beer production improved, so did the sanitization facilities for the brewing equipment. Today there are a great many of them. Powder, liquid and paste formulations are available. All of them have a base consisting of caustic soda or acid, stabilizers, solvents, surfactants and complexing agents.

According to the pH value, detergents are divided into three groups:

acidic (contain acid - nitric, sulfuric, phosphoric or other);

neutral (formaldehyde, paraformaldehyde, chloramine, quaternary ammonium compounds and the chloroactive organic compound sulfochlorantin);

alkaline (caustic soda or caustic potassium). *

* The cleaning efficiency is increased when using surfactants (surfactants) called tensides. These detergents actively dissolve impurities and reduce the surface tension of solutions.

Sanitation in breweries ends with disinfection, which is carried out in order to get rid of the cells of various microorganisms.

To do this, a disinfectant is applied to its outer and inner surfaces with brushes, spray guns or hydraulic controls.

After a certain period of time, the equipment is rinsed. This is done in order to remove residues of dirt and disinfectants. It must be remembered that the presence of even a small content of the latter on the equipment can affect the quality and shelf life of beer.

According to the principle of action, disinfectants are divided into bacteriostatic (inhibit bacterial growth) and bactericidal (kill cells of microorganisms).

It has already been mentioned above that brewers use a variety of sanitizing agents to clean their equipment. The advantage is given to those that are easy to use, freely dissolve in water, have sufficient disinfecting ability, and are effectively washed off. It is also important that the treatment agents wet the surface of the contaminated equipment well and be anti-corrosion.

Before undertaking the disinfection of equipment, a specialist should be well aware of the properties and action of disinfectants that are used today in the brewing industry.

The most convenient drugs with a wide spectrum of action.

In many ways, the best disinfectant is peracetic acid (PAA), which is used in 0.01-0.1% concentration. Its action is based on the elimination of atomic oxygen, which has a disinfecting effect, and after passing into the molecular form, it disappears from the solution. By the way, after using it, you can not remove the residues of the disinfectant.

Neutral reacting cation-active surfactants with good bactericidal action are quaternary ammonium compounds (QAC)... They are extremely active, wetting the surface well. The only drawback of the HOUR is the difficulty in flushing.

Among the disinfectants, brewers can recommend halogenated agents (for example, NaOCl - sodium hypochlorite, ClO2 - chlorine dioxide, Cl2 - chlorine (gaseous)).

Chlorine disinfectants form chloric acid, from which atomic oxygen is split off, which has a toxic effect on microorganisms. Chlorine-based solutions are gradually losing their once unshakable positions. Due to their toxicity and the damage that such compounds cause to brewing equipment, they are practically not used abroad, and even in our country they are used less and less frequently as detergents and disinfectants.

At CIS factories, bleach *, milk of lime, antiformin, formalin, sodium hypochlorite (NaClO), antiseptol (consists of bleach and sodium carbonate), catapin, catamin-AB, nitric acid, sour elmocide (a mixture of nitric acids and potassium nitrate), sulfur, chloramine B (chlorobenzenesulfamide sodium trihydrate - C6H5SO4 x N x NaCl x 3H2O x N), cryodesis (a mixture of water, peracetic acid, hydrogen peroxide) and other drugs. Considering this, it is necessary to know the properties of the metals from which the equipment is made and their corrosion resistance (see the table below). The "+" sign indicates the possibility, "-" - the inability to use this drug. Along the way, we note that the drugs, as well as the classification, are domestic.

* Attention! Contacting with water (at t\u003e 40 ° C), bleach becomes a source of emission of a poisonous substance - chlorine gas. In order to avoid poisoning people and food products and in accordance with safety regulations, it cannot be stored in the same warehouse with flammable items, food products, compressed gas cylinders, metal equipment. Bleach is transported in hermetically sealed steel drums.

It should not be forgotten that a number of detergents and disinfectants can be environmentally unsafe compounds, so brewers must clearly navigate in the permissible dosages, the required concentrations of a particular drug.

Among the detergents and disinfectants known alaminol, desmol, iodonate, catapin, bactericidesulfonol, sanpor, sulfochlorantin... Also, disinfection can be achieved by steaming containers and pipelines with water vapor for 5-10 minutes at a temperature of 120-1600C.

Found application among domestic brewers and foreign detergents and disinfectants. So, ronalin, rimalkan, neomoscan, axonia active, sopuroxide, divosan-forte, sanal, rimatsid, niroklar, sanal / PE, rimazan-FAU, rimatson-chlorine, septabic, neoseptal, neomoscan-sepa, niroklar, ketolub, TC-KGM and many others are used both for alkaline or acidic washing and for combined washing with disinfection and disinfectant lubrication for conveyor belts in the bottling plant.

Today, brewing companies use several methods of processing equipment: foamy, alkaline hot, mechanical, manual and acid washing.

When foam treatment clean the outer surfaces of containers and installations. A jet at a pressure of up to 20 bar fills various recesses and washes away impurities together with the foam.

Meaning alkaline hot wash consists in the fact that containers or pipelines are washed with a working dosed alkali solution.

Mechanical wash carried out using mobile high-pressure jet devices (up to 60 bar).

Acid wash allows you to dissolve dirt, using preparations based on nitric and phosphoric acids as detergents, as well as (partially) gluconic acid, in combination with surfactants and antifoam additives.

Modern brewing production cannot be imagined without special stations for washing and disinfection, which allow carrying out the so-called in-place cleaning of equipment (CIP). (The CIP station consists of tanks for fresh and circulating water; for disinfecting solution or hot water; solution of acid and alkali solution; circulation pumps; heating station, pipelines, valves and pumps). Mini-production and individual equipment units of large breweries do not exclude manual processing. For this, special tanks (baths) are used, filled from time to time with a disinfectant solution that varies in composition. Some parts or hoses are processed in them.

The CIP method is more efficient and economical: unlike the traditionally outdated ones, it automates washing and disinfection in the system from the brewhouse to the filling line. The CIP station involves pumping detergents and disinfectants into containers and pipelines of the circulation system. (The time of sanitization, its volume, temperature and other parameters are determined on the basis of production experience and recommendations of manufacturers).

Typically, the CIP cleaning program (duration 1-2 hours) includes washing with one to two percent alkali solution in circulation mode (temperature 70 ° C) and one to two percent nitric acid solution, disinfectant treatment, which alternate with intermediate outflow of the injected solutions and periodic rinses water. The sanitation process is completed by rinsing with microbiologically pure water.

The penetration of pollution from one area to another should not be allowed. For this purpose, local CIP stations have been used, with the help of which the brewhouse and wort pumping lines are processed; unfiltered product pipelines; CCT; section of filtered beer and bottling shop. Depending on the type of treatment, each of the above installations includes special containers (tanks) with hot alkali, acid or acid solution, disinfectant solutions, with fresh and circulating water.

To speed up the washing process and increase its efficiency, a limited concentration of alkali (two to three percent NaOH solution) and oxidizing agents are usually used to wash the apparatus of the brewhouse. Detergent residues are neutralized by acid rinsing, after which the containers or pipes are rinsed with fresh water.

Both pipelines and cookers are hot treated, then neutralized with acid and rinsed abundantly with fresh water, and at the final stage are disinfected with a solution of peracetic acid or a solution of chlorine dioxide.

To wash the CCT, use an alkaline hot wash (substances based on caustic soda - NAOH), an acid one-stage wash based on nitric and phosphoric acids, as well as gluconic acid in combination with surfactants and antifoam additives.

The effectiveness of sanitation depends on many factors. Let us mention just a few of them. The CIP station is equipped with two pumps. With the help of the first through the pipeline system the washing solution is pumped into the washing heads. The second pump performs the opposite function. In order for the solution to circulate, the second pump (about 25% more powerful than the first) must have time to pump it out in time.

Sanitation will be successful if all operations are uninterrupted and consistent, meticulous monitoring of the temperature and concentration of solutions, washing heads, and the health of all units involved in the sanitation process is carried out. It is also important that the CIP station itself must undergo regular cleaning.
NOTE
It is worth emphasizing that in the piping of fermentation plants (especially in case of erroneous operation or leaks of valves), mixing of the product and cleaning solutions can occur. However, this does not at all exclude the processing of all equipment that comes into contact with the product. The latest developments (butterfly valves, double-seat valves and others) help to solve this problem.

An important link in the sanitation chain is the preparation for the filling of returnable containers (glass bottles and kegs). Containers untreated with disinfectants are a potential source of microbial contamination of beer. Today, before entering the filling line, a bottle is thoroughly tested for suitability. Cracks, twists, dirt, air bubbles are the criteria by which glass containers are rejected.

In the 20th century, the process of manually washing bottles and filling them with solutions was replaced by an automatic washer.

The bottle washer of modern design soaks bottles several times, immerses them in alkaline baths, and also carries out injection, mechanical and heat treatment. The point of these operations is to admit perfectly clean containers to the filling line.

If the contamination is more serious, as a rule, the bottles are rinsed with clean water, treated with detergents, additional steam disinfection and drying are carried out.

There are many washing machines. Their common feature is that, thanks to microprocessor controllers, it is possible to synchronize their speed with the speed of the entire filling line. They force bottles to flow precisely into the washer and automatically stop it when needed.

In accordance with the "Sanitary Requirements for the Conditions of the Technological Process and the Production of Soft Drinks and Kvass", domestic and foreign agents permitted by the rules are used for washing bottles.

The concentration of cleaning solutions is usually checked 2 times per shift or automatically.

Washing of bottles in different brands of bottle washers must be carried out in strict accordance with the instructions developed for certain types of machines.

Naturally, washed bottles are checked for the cleanliness of the sink, and those that are not washed enough are re-processed.

When the washing process is completed, the bottles are sent to disinfection, during which their inner and outer surfaces are treated with a disinfectant. Then the bottles are rinsed with clean water under high pressure - not less than 1.5 kgf / cm2 (0.15 MPa) and sent to the filling line.

As a rule, one and a half to two percent sodium hydroxide solution (NaOH with additives) is used as an alkaline washing solution.

As far as kegs are concerned, they are cleaned under pressure using special installations designed for sanitary and hygienic processing - washing, disinfection and sterilization of the internal cavity. Sanitation includes rinsing the keg with hot water and blowing with compressed air, after which the container is filled with a disinfectant solution and again blown out with compressed air. Then the keg is rinsed with cold water, steam sterilized and blown with CO2.

Essential points at the stage of the process of washing and disinfecting bottles and kegs:

The room where washing and disinfection takes place must be equipped with exhaust devices and devices for temperature control;

Preparation and supply of solutions for washing and disinfection is carried out mechanically (alkali and other disinfectants are unsafe for human health, therefore, they must not be set manually or supplied with compressed air);

Workers involved in cleaning and disinfection work must strictly adhere to industrial hygiene and safety rules.

Handling detergents requires extra care. Many of the compounds used to disinfect equipment can cause burns and corrode the skin. Also, we must not forget that mixing different drugs can lead to the release of toxic gas.

Carrying out washing and disinfection, you must follow the safety rules. Overalls, rubber gloves, goggles and a gauze bandage should be worn on them before processing.

Store detergents and disinfectants in specially designated areas. After processing the production area or equipment, the area must be well ventilated.

Traditionally, on the CIS market, the leaders in the production of detergents and disinfectants for brewing equipment are companies from Germany, the Netherlands, France, and the USA.

In our Fatherland, where in recent years there has been a significant growth in the brewing industry, the demand for detergents and disinfectants has increased significantly. Naturally, in the struggle for quality and the sales market, large brewing companies in the CIS are guided by high-quality products from leading companies specializing in the production of cleaning and disinfecting agents.

The world leader in the production of compounds for sanitation is the international corporation "JohnsonDiversey" (USA). It was formed in May 2002 through the merger of Johnson Wax Professional and DiverseyLever. Branches of the company are located in 60 countries of the world, the total annual turnover is $ 2.6 billion. JohnsonDiversey specializes in the development of products for indoor and outdoor washing and disinfectants.

Another major manufacturer, the international concern "Akzo Nobel" (Netherlands), which produces pharmaceuticals, coatings and chemicals, is also represented on the CIS market. The concern's branches are located in 80 countries and employ more than 67 thousand specialists; net sales of over € 14 billion. The Base Chemicals division is the largest manufacturer of chlor-alkali products.

A certain share of the CIS market is occupied by the French company "HYPRED" (part of the agrochemical association "ROULLIER", produces detergents and disinfectants for the food industry and agriculture).

For more than 10 years, the products of the international corporation "Henkel-Ecolab" (founded in 1991 by combining the German "Henkel KgaA" and the North American "Ecolab Inc") have been presented on the Russian market. Its sales are around € 1 billion; the number of specialists is about 5 thousand people in 30 countries).

On the domestic market, the products of such German companies as Doctor Weigert, Kleencare Higiene GmbH, Russian firms: NPK Tekhnologiya Chistoty, Pishcheproprodukt, NPK Progressive Technologies, Khimitek, Ekohimmash and others.

1. Time changes accents, and new, more effective ones, are replacing products based on widespread soda ash and bleach. Today, global manufacturers of detergents and disinfectants offer consumers economical solutions that do not require huge amounts of water for treatment, and are environmentally friendly. Unfortunately, this process goes quickly only abroad, where they try to purchase only high-quality products.

Thus, the main trend is the process of unification of detergents and disinfectants (simplification towards efficiency, versatility and low toxicity).

Many domestic breweries not only do not have the opportunity to fork out for CIP, but also use outdated compositions.

Gradually, individual Russian enterprises are entering the already established market for washing and disinfecting products. Recently, some of them have mastered drugs that deserve the attention of brewers - blestin, degmos-P, katril-D, katril-S, causton, cryodes, linso, molex, oxylysin, sklin other. In general, the situation on the market of products for industrial sanitation in the CIS leaves much to be desired: the quality of products is much lower than imported ones. Practice shows that the potential of domestic enterprises for the production of chemical treatment products is not yet developed enough to fill the entire market with products, all the more so to dictate their will on it. It is dictated by the world leaders in the production of detergents and disinfectants. Sufficiently developed brewing companies in the CIS use modern foreign cleaning and disinfection means. Most food industry enterprises cannot afford this, continuing to sanitize equipment with chemicals that were created decades ago, and therefore do not meet the requirements of today.

2. Today, in the world market of sanitizing agents, both in brewing and in other industries, there is an active development and use of preparations based on peracetic acid (PAA) *.

* Peracetic acid is a colorless liquid with a pungent acetic acid odor. NAA is obtained by synthesis, the initial components of which are acetic anhydride (or acetic acid) and 30% hydrogen peroxide solution. The duration of the connection of the components of the synthesis is up to 45 minutes. After 24 hours of synthesis at 18-20 ° C, the peracetic acid content should be from 12 to 18%.

For the preparation of solutions of peracetic acid, glass, enameled, plastic and stainless steel containers are used. Indispensable conditions - constant air access to the solution through a hole with a diameter of 1-2 mm in the bottle (container) cork.Preparation of a working solution of peracetic acid in contact cooling installations is carried out before starting work with a constantly operating circulation pump of stirring action. The working solution is considered ready for use after adding the calculated amount of the original preparation of peracetic acid to water and stirring for 15 minutes. The introduction of the solution of the initial preparation of peracetic acid into the contact cooling unit is carried out with dispensers - measuring containers.

Solutions developed on the basis of peracetic acid are considered unique by many specialists in the field of washing and disinfection. And there is an explanation for this.

Due to their properties, these compounds have higher disinfecting properties, cause the death of microorganisms (various viruses, bacteria, fungi) with a pronounced detergent property and low corrosiveness, do not pollute the environment, and are quickly removed. In enterprises where, for example, heat treatment is impossible, cold sterilization of equipment can be carried out, and in the shortest possible time (10 minutes).

The advantages of compositions based on NAA include the fact that, unlike chlorine-based solutions, these compositions are safe for people, and after their use, the content of these components in the atmosphere is insignificant. They are disposed of as ordinary household wastewater, since they decompose into water, oxygen and acetic acid under natural conditions.

3. The information that the editorial office has at its disposal allows us to state with all confidence: the practice of the world leading brewers and the best domestic producers of this drink indicates that most of the problems associated with the development of foreign microflora in the brewing industry are practically reduced to zero. It is quite possible that tomorrow, sanitation issues will become commonplace for specialists from other brewing enterprises.

The bottling process begins with the most important thing in brewing - washing and disinfecting bottles!

If the bottle is taken from the factory filtered beer, then it is enough to simply rinse it. In the case when the bottle already contained home-brewed beer with live yeast, a plaque forms on the walls of the bottle, which can be easily removed using a soapy (unflavored) solution and a brush.

After thoroughly washing the bottles of traces of beer fermentation, you need to rinse them well and prepare them for disinfection.

How to disinfect?

To disinfect bottles, prepare an iodine solution: 10 ml. dissolve iodine in 20 liters of water in a container. A filling tank is best suited as a container.

We fill the washed bottles to the very edge with the prepared solution. Disinfection of bottles takes up to 20 minutes. After that, the iodine solution is poured back into the beer tank. And cover the bottles with pre-disinfected stoppers.

We put everything that will be useful in our further work in the tank with the solution for disinfection!

We disinfect:

a tube for filling beer into bottles,
"Suction" or syringe,
which we will stir the wort with.

"Suction" is necessary in order to maintain sterility when filling beer into bottles and not to touch the tube with your lips. It is a short tube of smaller diameter, which will act as an “intermediary” between the filling tube and the lips. Better to use a regular syringe, it's more convenient and safer!

Visually and in more detail about the disinfection process, you can learn from this short video:

"Clean working area" - a guarantee of quality home brew!

Before further work, it is necessary to thoroughly clean the room in which the beer will be bottled with disinfectants in order to reduce the concentration of unwanted microorganisms on the work surfaces and in the air. Close the door to the room and stop walking through other rooms.

What to use as a primer?

After you have ensured the required purity, you can proceed to work with the primer. A primer is required for the beer carbonation process. The following ingredients are suitable as a carbonation primer.

The primer can be:

corn sugar,
beet sugar
cane sugar,
glucose,
fructose,
syrup,
malt extract.

Choosing honey or glucose is a matter of creative taste or recipe!

When preparing a primer for carbonation, the proportions of sugar or glucose must be strictly observed. And adhere to the rule: it is better to almost report, than to shift the fermentation stimulator into young beer. Yeast with too much sugar can be the culprit for excessive fermentation: bottles (especially PET) can explode.

Glucose (sugar or malt extract - on the basis of which you prepare the primer) must be diluted with water, following the calculation of proportions necessary for each type of beer. The cooked sugar or glucose syrup is boiled for about 15 minutes and then quickly cooled by placing the saucepan of the syrup in a larger container of cold water.

Pour the wort into an intermediate container!

From the fermentation tank, pour the fermented wort into the beer tank. The wort has fermented its term (7 days), turned into a young beer. If the previous steps of brewing were done correctly, then the bulk of the sugar added to the wort has already been processed by the yeast into alcohol. The wort "calmed down" to the spill, the vital activity of the yeast approached the "sleeping" mode.

The tubes have already been disinfected and rinsed well in a container of boiled water. During the pouring process, you need to measure the gravity of the young beer in order to calculate the final alcohol value.

The cooled primer on sugar or glucose is added to the young beer in a filling container and mixed with a disinfected spatula. The "dormant" yeast will begin the fermentation process. The strength of the yeast is no longer the same as at the initial stage of fermentation, but it is quite enough for carbonation.

How to reduce contact of young beer with air?

It is recommended to use a filler tube when filling beer into bottles. The filler valve is remarkable in that when it is pressed on the bottom, the beer flows out of the container downward under the level of the poured beer, as a result of which minimal contact with the surrounding air is obtained.

The work on bottling beer is shown in detail in the following video:

The filling condition in home brewing with minimal air contact is critical and worth considering. Microorganisms that live in the air when interacting with alcohol synthesize vinegar. Simply put, carelessness during filling will lead to souring. And this result after the applied forces and waiting time is more than unpleasant.

By the way, pouring beer with a pipe with a filler is much faster and more accurate. Liter by liter is bottled without any difficulty.

As soon as the bottle is full, it must be immediately covered with a sterilized stopper, thereby limiting the access of foreign microorganisms. You do not need to seal it right away - the carbon dioxide of the started fermentation will have time to squeeze out the foreign air in a short time.

After filling, the bottles are sealed with corks and placed in a secluded dark place for maturation and a gradual carbonation process. If all proportions and purity conditions are met correctly, then carbonation will give an excellent beer head and great taste in matured beer.

The long-awaited day of tasting will come, and the novice brewer will be able to conclude what he needs to improve for brewing: wort, primer or production conditions. Each liter of homemade beer will be a step towards mastery.

Food prepared with your own hands is tastier and healthier than the one bought in the retail network. This applies to drinks, canned food and others.

Home brew

The history of beer consumption begins in ancient Egypt. Nowadays beer has become one of the main low-alcohol drinks. But this drink for sale in stores is made according to an accelerated procedure from concentrate. In order to extend its shelf life, flavor-killing preservatives are added to beer. If beer is your favorite product, then you can spend some time and other resources making it at home.

Brewing equipment

For self-brewing beer you will need:

enameled or stainless steel pan with a capacity of 30-50 liters;
a chiller or, more simply, a coil required to cool the beer;
a container with a water seal of the appropriate volume for the fermentation process;
thermometer;
a mill for grinding barley or rye malt;
accurate scales.

Ingredients for brewing

To make a beer at home, you need the following ingredients:

malt;
hop;
brewer's yeast.

And on top of all the ingredients, it takes a lot of patience. Although you can make your own malt, it is best to purchase it from the store whenever possible.

Brewer's laboratory

In order for yeast (and this is a living organism) to sprout well, sterile conditions are necessary. Therefore, it is necessary to create sterile conditions using laboratory glassware. Hoses and bottle cleaners will be needed. Glass vials, flasks, round bottom flask holders are required. Brewer's laboratory may be replenished with necessary items in our store.

Homemade moonshine - a pleasant meeting

To distill moonshine at home, you must purchase moonshine stillsuch as in our store. The store presents all kinds of devices. Here there are devices with two and one steam bath, copper devices. They also have different volumes.

Items for making wine and canning

To prepare wine you will need oak barrels different capacities. All products are made of dried oak. There are barrels with a capacity of three to twenty-five liters. Our barrels will allow to mature wine in them, which will have a delicate taste. It will be stored in them for a long time.

For canning in jars, it is necessary to have autoclaves with heating elements on the farm. Autoclave ten will allow you to effectively process jars when cooking and canning at home berries, meat, vegetables and other products.

Always excellent quality brewed beer, wine, other drinks and products at home

This preparation requires patience. In addition, you will need brewing equipment, other items that can be purchased from us. Our managers are ready to advise on the first request, help with the choice ingredients for brewing, complete your purchase and deliver the purchased items.

In order to be calm about the sterility and cleanliness of brewing equipment, you do not need to purchase expensive disinfectants. It is enough to buy ordinary pharmaceutical iodine.

A vial of iodine can be found easily at any pharmacy. After all, this product is very popular, having a huge number of useful properties. One of them is disinfection of brewer's preparatory devices at home. The total mass of a 10 ml bottle contains about 5% molecular iodine. One bottle is enough to make 35-40 liters of disinfectant liquid with an I2 concentration of 12.5 ppm. However, different volumes of water can be used, with several factors to consider. First and foremost, the iodine concentration in the solution should not be less than 10 ppm. Second, you should not use iodine in neutral water (pH \u003d 7), since 50% of active iodine will be converted into iodate and iodide ions, without causing any significant damage to harmful bacteria. For an optimal solution, it is recommended to use one 10 ml vial of iodine per 25 liters of water. In this case, three minutes are enough for complete disinfection and you can safely start brewing beer.

It is worth remembering some of the features of the disinfectant solution: it is contraindicated to pour iodine into water with a temperature above 60 degrees C. As a result of this "slip", you risk getting a full-fledged mixture of iodine salts, which is more useful for the body than for equipment. It is better to take cool water, which, when mixed with iodine, will enter into the desired reaction, and allow you to make an effective disinfectant solution. The best result will be obtained if the water collected from the tap is allowed to stand for 10-15 minutes. After the residual chlorine elements have settled, you can safely add iodine.

It is not a good idea to drain the disinfectant liquid immediately after filling the brewing equipment. It takes about thirty minutes to rinse your prep containers. Use a shaking motion to moisten all areas of the equipment. Things like taps and plugs need to be handled as carefully as possible, as it is in these closed places that harmful organisms can hide. Remember to dip such parts in the solution before using them. After iodine disinfection, there is no need to wash it off with just water. There is nothing dangerous in this. If desired, you can verify this by tasting the solution. But it is better to do this on the next day after processing, when the iodine is well dissolved. But do not forget about contraindications, if you have problems with the thyroid gland, then such an experiment should not be carried out.

Bottle disinfection requirements are less stringent. It will be enough to fill them with the prepared solution and leave for 5-7 minutes, then you can pour out the contents and fill them with brewed beer. It is also worth remembering about fermentation devices, tubes, and everything that will have contact with the wort or the finished product.

The advantages of this procedure:

Disadvantages: