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There are several areas of minimum sampling to identify beer spoilage organisms. The main goal is to evaluate cleaning procedures and update methods to remove contaminants.
Test |
Sample Area |
Frequency |
Forced Wort |
After wort chilling Prior to adding yeast |
With each batch of wort |
Clean-In-Place Swab |
Interior of Equipment |
After Cleaning Prior Use |
HLP |
Holding Vessel or Package |
After Beer Transfer |
Table 1 - Proposed Sampling Procedure
A forced wort test is a determination of the cleanliness of the wort chiller. If the wort chiller has been appropriately maintained and cleaned to the proper degree, there should be no growth in a sample that has no inoculate.
Time (Days) |
Result |
1 |
Extremely dirty pathway. Dump beer. |
2-3 |
Major Contamination. May spoil beer. Do not reuse yeast. |
3-6 |
Minor Contamination. May not affect beer. |
7+ |
Very Clean. |
Table 2 - FWT Haze Results (Jones, 2018)
A cleaning verification method is a swab test; it can identify growth not removed by clean-in-place or clean-out-place procedures. Sampling areas that encounter beer will ensure a stable product. Several example areas are fermenter connections, hard-piping ports, the wort chiller, or any filters.
HLP media detects Lactobacillus and Pediococcus and designed to simplify procedures. It is a low-cost preparation that contains the yeast inhibitor Actidione and an oxygen scavenger. It is semi-solid and semi-aerobic.
A swab method that uses light to detect biological activity but cannot identify the organisms present. A sample is collected and inserted into a monitor giving near-instantaneous results. The reaction involves ATP from the microorganisms reacting with Luciferin and oxidizing to produce bioluminescence which is measured. ATP bioluminescence provides a quick pass/fail analysis of cleaning procedures and can be used to prior to disinfecting or for ensuring the equipment is safe for beer (Bolton and Quain, 2013).
Craft Beer Yeast Handling (1/3) - Types of Brewery Organisms
Craft Beer Yeast Handling (2/3) - Biological Sampling
Craft Beer Yeast Handling (3/3) - Pilot Batch Propagation
References
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