Cleaning in place (CIP) is one of the most important aspects of craft brewing. 

With CIP expert Belinda Jennings we hit every key aspect you must know to build and optimise your breweries CIP programme. 

Could you save time, water and money by optimising your CIP programme? 

0:00 - Welcome and introduction
8:55 - Descaling and your water
10:48 - Sanitising
16:36 - Sterilisation
20:30 - Ventilation of CO2
27:25 - Mechanical Action 
33:18 - Chemical Concentration
36:32 - Temperature
41:51 - The golden rules of CIP
43:28 - Validating the 4 principles
51:16 - Standard operating procedures 
54:40 - ATP testing
59:15 - Testing carbonate levels and CIP troubleshooting
1:05:14 - Enzymes
1:09:05 - Conclusion and round up

Episode Sponsor: 86-Carbon 
www.86-carbon.co.uk4:45 - Picking the right chemical for the job