You put your reputation on the line every time someone drinks your beer. The best way to make sure every pint you pour is worthy of putting your brand on it is to have a consistent and thorough cleaning regiment. Clean-in-place (CIP) systems are an important component of every cleaning program. T

Nearly all brewery equipment including tanks, fermenters, brew kettles, and lauter tuns contain product reside that must be removed between batches or at routine intervals in continuous operations. There are two widely used methods for cleaning equipment:

1. The damage of pH to enzymes. Throughout the saccharification process, pH often significantly impairs the activities of different enzymes. The high repeat pH of the water causes the pH of the mash to rise, reducing the uniqueness of the enzyme. For α-pepsin and some exopeptidases, in the reduced p