What brew day sanitation protocols do you follow?
For example, I believe everyone is pretty diligent with regard to washing out kettles and mash tuns; but how often do you disassemble some of the working components of your equipment such as your valves or pickup tubes, etc..
With regard to my Hot Liquor Tank, I seldom clean it, but I think that's ok because all I use it for is water. But I should disassemble and inspect the valve. My opinion is, the working components require periodic cleaning, but I am not sure an sanitation is required given the temperature exposure of the kettle and mash tun. But maybe others subscribe to regular sanitation of these items?
What rule of thumb do you use as far as replacing your plastics, such as your wine thief, auto siphon, low-temp tubing, high-temp tubing. This rule of thumb could follow a time period, or times of use...or maybe your inspection lets you know when it is time to replace.
Brewery/Equipment Sanitation
Brewery/Equipment Sanitation
In the Fridge/On Tap: English Bitter, Schwarzbier, Cream Ale
In the keg: Wheat Beer, Russian Imperial Stout
In the bucket:
In the queue: Irish Red, American IPA
In the keg: Wheat Beer, Russian Imperial Stout
In the bucket:
In the queue: Irish Red, American IPA