Cleaning and sanitising are two different processes essential to making quality home brewed or home manufactured food products. Sanitising means more than just washing equipment. Sanitising is performed after cleaning to prevent wild yeast and bacteria from occurring in your product during its manufacture.
For those making beer or wine, wild yeast and bacteria can readily spoil your brew. They will ruin your finished product causing off flavours and aromas. They can destroy the alcohol in what you brew.
If you are making cheese or yoghurt, yeast and wild bacteria may cause failures.
If you are making sausages, jerky or processed meats of any description, yeast and most bacteria need to be limited. In fact some bacterial infections if poorly managed can have fatal consequences! That's why most of us feel home made when done properly with the correct cleaning and sanitising procedures etc is best.
"It means using the right products for the right job at the right time." Always keep your work area and the equipment you use clean and sterile. We have a range of products to help you do this.
Cheese Cleaning Agents
Large 70mm diameter brewer's brush
A high alkaline cleaning powder.May cause strong allergic ...
Brewer's detergent ideal for use before sanitising.
Hydrogen Peroxide based no rinse Sanitiser. Makes 8 litres.