Day 203

It was a short Equipment class today; there’s no way CIP* could take up three whole hours. After last week’s recap, Ray was able to cover the remaining 50-odd slides in about an hour and a half, covering how CIP works (mechanically, chemically and sterilizing), the stages (Pre-rinse, detergent, final rinse, sanitize), how long it should take, what temperature is right for each brewhouse vessel, etc. We also got into a discussion about spray balls. Not the sexiest class every, but probably one of the most necessary.   *CIP = Clean In Place, where you clean the equipment where it …

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