Here we are at the end of March, an early Easter just around the corner, British Summer Time has begun and the tendrils of hope and optimism about the future grow stronger by the day.
A thirsty public await the opening of pubs and their first taste of cask beer again for many since last summer, so the brewers are getting their mills rolling and mash tuns filled in readiness.
What should they be focusing on given they haven’t brewed for many months?
In some regards, not much has changed – the brewery needs a good clean which is normal for all good brewers on a regular basis so here are just a few tips for you to ensure a trouble free start up and re-entry into what is likely to be lively brewing year.
A thorough and deep clean of all equipment including floors, walls and drains that might not have carried any liquid waste away for a considerable time is the prerequisite.
Whilst the CIP is steeping or circulating around, check for leaks on pipe unions, plate heat exchanger seals and on vessels. It’s better to get these fixed now before you start brewing and start losing wort or beer through them!
Prolonged dry conditions can cause seals to shrink and crack.
ANTIFORMIN S is an excellent all-purpose cleaner for this work. Include movable equipment like swing bends, flexi-pipes, valves and fittings and refresh those soak baths!
Go through your raw materials goods stock and check all you best before dates! Most stock will have been alright, including malt and hops and dried yeast but just check it to be sure. Liquor treatments will be fine as will your cleaning chemicals, yeast foods and stabilisers.
Enzymes need to be carefully checked, they generally have a six-month shelf life but can still be used beyond this, increasing the dose rate by 10% for every month they are out of date.
The isinglass finings go out of date after about 8 weeks and definitely shouldn’t be relied upon after 10 so order in fresh stocks now.
Demand is forecast to be high!
Make sure all your casks and kegs are back with you from the trade and are cleaned and ready to fill. Contact all your suppliers and order plenty of stock in of malt, hops, processing aids, etc.
For those on wet yeast cultures through the NCYC, order in fresh stock in plenty of time to allow the yeast to get into brewing again.
As mentioned in our previous blog, the 2020 malt crop is percolating through to customers now and with higher than normal levels of glucans and protein there is the high probability of lost extract, slower run-offs, clarity and filtration issues.
Finings optimisations and enzyme usage will combat these brewing issues so contact your Murphy Account Manager today to see how they can help you.
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