Beerstone: How to remove and prevent it from occuring

Every brewer, whether amateur or professional, is well-acquainted with the challenges that come with maintaining brewing equipment. One such challenge is the pesky formation of beerstone. This stubborn substance can compromise the quality of the brew and pose sanitation issues. Let's delve deep into understanding beerstone and provide effective methods to eliminate it from brewing equipment.

What is Beerstone? A Deeper Dive into the Science

Beerstone, scientifically known as calcium oxalate, is a milky-white or sometimes brownish deposit that forms on brewing equipment over time. It's a combination of minerals, primarily calcium and magnesium salts, and organic compounds left over from the brewing process. If left untreated, beerstone can harbor microorganisms, jeopardizing the quality and safety of the brew.

The formation of beerstone is a classic example of precipitation chemistry. Oxalic acid, naturally present in malt, reacts with calcium ions found in the brewing water and the malt itself. This reaction forms calcium oxalate, a salt with very low solubility in water, especially under certain conditions. The chemical equation for this reaction is: $Ca^{2+}(aq) + C_{2}O_{4}^{2-}(aq) \rightarrow CaC_{2}O_{4}(s)$. The presence of proteins and other organic molecules in the wort acts as a "binder," helping the calcium oxalate crystals adhere to surfaces and creating a tenacious, difficult-to-remove scale.

Several factors can influence the rate of beerstone formation:

• Water Chemistry: Hard water, with its higher concentration of calcium and magnesium ions, is more prone to beerstone formation.
• Mash pH: The pH of the mash and wort can affect the solubility of calcium oxalate.
• Temperature: Temperature fluctuations during the brewing process, especially the rapid cooling of the wort, can cause calcium oxalate to precipitate out of solution.

Why is Beerstone a Concern for Brewers?

Beerstone is more than just an aesthetic issue; it's a serious concern for any brewer who values quality, consistency, and safety. Here's a more in-depth look at the problems it can cause:

• Sanitation Issues: The rough, porous surface of beerstone provides an ideal breeding ground for bacteria and wild yeast. These unwanted microorganisms can hide in the microscopic nooks and crannies of the beerstone, protected from routine cleaning and sanitizing procedures. This can lead to cross-contamination between batches, resulting in off-flavors, spoilage, and even potential health risks.
• Equipment Integrity: Over time, beerstone can cause significant damage to your brewing equipment. The buildup of this scale can lead to pitting and corrosion of stainless steel surfaces, reducing the lifespan of your expensive tanks, kettles, and other equipment.
• Inconsistent Brews: The presence of beerstone can interfere with the brewing process in several ways. It can act as a nucleation site, causing excessive foaming and gushing in the finished beer. It can also alter the flavor profile of your beer, leading to inconsistent batches and a product that doesn't meet your standards.

Effective Methods to Remove Beerstone: A Brewer's Guide

While beerstone can be a stubborn foe, it's not invincible. With the right knowledge and a consistent cleaning regimen, you can keep your equipment pristine and your beer delicious. Here's a step-by-step guide to effective beerstone removal:

1. Routine Cleaning: The First Line of Defense

The best way to deal with beerstone is to prevent it from building up in the first place. A thorough cleaning after every brew is essential. Use a high-quality, brewery-approved alkaline cleaner to remove organic soils like proteins and hop resins. Scrub all surfaces with a non-abrasive pad, paying close attention to hard-to-reach areas. This will remove the "binder" that helps beerstone adhere to surfaces.

2. The Power of Acids: Dissolving the Mineral Scale

For existing beerstone buildup, an acidic cleaner is your best weapon. Phosphoric acid and nitric acid are both highly effective at dissolving the calcium oxalate that makes up the bulk of beerstone. These acids work by breaking down the mineral scale and allowing it to be easily rinsed away. When using acidic cleaners, always follow the manufacturer's instructions for dilution and contact time. Be sure to wear appropriate personal protective equipment (PPE), including gloves and eye protection, as these acids can be corrosive.

3. Specialized Beerstone Removers: A Targeted Approach

For tough, built-up beerstone, a specialized beerstone remover may be necessary. These products are formulated with a blend of acids, surfactants, and chelating agents that work together to break down and remove even the most stubborn deposits. They are often designed for specific applications, such as cleaning-in-place (CIP) systems, and can be a valuable tool in any brewer's arsenal.

4. Prevention is Key: Keeping Beerstone at Bay

Once your equipment is free of beerstone, you'll want to keep it that way. Here are some preventative measures you can take:

• Water Treatment: If you have hard water, consider using a water softener or reverse osmosis (RO) system to reduce the mineral content of your brewing water.
• Regular Acid Washing: Incorporate a regular acid wash into your cleaning regimen. This will help to prevent the buildup of beerstone and keep your equipment in top condition.
• Passivation: After cleaning with an acidic cleaner, it's a good idea to passivate your stainless steel equipment. This process creates a protective layer on the surface of the steel that helps to prevent corrosion and beerstone formation.

Safety First: A Brewer's Responsibility

When using chemical agents to clean brewing equipment, it's paramount to prioritize safety. Always:

• Wear protective gloves and eyewear.
• Ensure adequate ventilation in the cleaning area.
• Thoroughly rinse equipment after cleaning to remove any residual chemicals.
• Store cleaning agents out of reach of children and pets.

Conclusion: A Clean Brewery is a Successful Brewery

Beerstone is an inevitable challenge faced by brewers. However, with consistent cleaning, preventive measures, and the right cleaning agents, it's a challenge that can be efficiently tackled. By keeping brewing equipment free of beerstone, brewers can ensure the production of high-quality, consistent, and safe brews. Remember, a clean brewery is a successful brewery. Happy brewing!

Handy Guide to PBW (Powdered Brewery Wash) for Cleaning Homebrew Beer Gear

For anyone deeply invested in the world of homebrewing, the quest for immaculate equipment is never-ending. We've all been there: staring at the bottom of a kettle with that stubborn, baked-on ring of protein, or trying to scrub the tenacious krausen residue from a fermenter. 

It's in these moments that we realize a fundamental truth: we are cleaners first, and brewers second...

Enter PBW, or Powdered Brewery Wash, a cleaning product by Five Star that has rapidly become the gold standard for both commercial and home brewers alike. 

Born from the need for a safer, effective alternative to caustic chemicals in professional breweries, PBW has established itself as an indispensable tool in every serious brewer's arsenal.

This guide will dive deep into what makes PBW so effective. We'll explore the science behind its powerful cleaning action, detail its most effective uses in the brewery, and clarify the critical distinction between cleaning and sanitizing to ensure your beer is not only delicious but safe from spoilage.

PBW at a Glance: Pros & Cons

Pros (What We Love)

• ✓ Unmatched Cleaning Power: Effortlessly dissolves the toughest baked-on organic soils like krausen and kettle trub.
• ✓ Safe on All Equipment: Non-corrosive formula is safe for stainless steel, plastic, glass, and soft metals.
• ✓ Reduces Manual Labor: The "soak and forget" method eliminates the need for hard scrubbing, saving time and effort.
• ✓ Effective in Hard Water: Contains chelating agents that prevent mineral deposits like beer stone from forming.

Cons (What to Consider)

• ✗ Higher Cost: Generally more expensive per use than DIY alternatives like OxiClean or sodium percarbonate.
• ✗ Requires Hot Water: Works most effectively at high temperatures (140°F+), which requires an energy input.
• ✗ Cleaner ONLY, Not a Sanitizer: You must still sanitize equipment on the cold side of your brewing process after cleaning.
• ✗ Thorough Rinse Needed: A complete and thorough rinse with hot water is required to remove all residue before use.

The Science of Clean: How PBW Annihilates Grime

PBW's effectiveness isn't magic; it's a masterful blend of chemistry designed specifically to tackle organic brewing soils. Its power comes from a multi-pronged attack:

The Alkaline Powerhouse: Sodium Metasilicate

At its core, PBW is an alkaline (caustic) cleaner. Sodium Metasilicate provides the high pH needed to break down the two toughest culprits in the brewery: proteins and fats. 

It works through a process called saponification, turning baked-on grime into water-soluble, soap-like substances that simply rinse away.

The Oxidizing Power: Sodium Percarbonate

This is the "active oxygen" component. When dissolved in hot water, Sodium Percarbonate breaks down into hydrogen peroxide and sodium carbonate. The hydrogen peroxide is a powerful oxidizing agent, literally lifting organic soils like yeast and hop residue off surfaces. 

The sodium carbonate softens the water, allowing the cleaners to work more effectively.

The Unseen Hero: Chelating Agents

This is PBW's secret weapon. Hard water contains minerals like calcium and magnesium, which can bind with soils to form tough deposits like beer stone. 

Chelating agents in PBW grab onto these minerals, taking them out of the equation. 

This prevents beer stone from forming and allows the primary cleaning agents to attack the organic grime without interference.

Brewer's Insight: Why OxiClean Isn't a True PBW Substitute

Many brewers attempt a DIY PBW using OxiClean (mostly sodium percarbonate) and a TSP substitute. While this provides some cleaning power, it lacks the crucial chelating agents. 

In areas with hard water, this DIY mix is far less effective at preventing beer stone and fully removing grime compared to the professionally formulated PBW.

A Brewer's Practical Guide to Using PBW

Knowing how PBW works is one thing; using it effectively is another. Here's how to get the most out of this powerful cleaner.

The PBW User Manual: Dosage, Temp, and Time

Using PBW is straightforward, but following these parameters is key to success:

• Dosage: For general cleaning, use 1 ounce of PBW per gallon of water. For heavy-duty tasks like caked-on kettle trub or long-neglected fermenters, increase this to 2 ounces per gallon.
• Temperature: PBW works best in hot water. The ideal temperature range is 140-160°F (60-71°C). This temperature is crucial for fully activating the sodium percarbonate.
• Contact Time: For most applications, a 30-minute soak is sufficient. For truly stubborn messes, an overnight soak works wonders. The beauty of PBW is that it does the work for you—no scrubbing required.
• Rinsing: After soaking, you must rinse all equipment thoroughly with hot water to remove any chemical residue.

Key Applications in the Brewhouse

• Kettles and Fermenters: An overnight soak with PBW will dissolve the toughest krausen rings and burnt-on trub, leaving your stainless steel or plastic looking brand new.
• Kegs and Draft Lines: Regularly cleaning your kegs and beer lines with a PBW solution is critical for preventing off-flavors and infections. Circulate the solution through your lines for 15-20 minutes.
• Bottles and Label Removal: Struggling with sticky beer bottle labels? A 30-minute soak in a hot PBW solution will cause most paper labels to slide right off, and the solution will dissolve any sediment inside.
• Small Parts: Don't forget to soak your smaller items! Ball lock connectors, clamps, gaskets, and racking canes can all be cleaned together in a bucket of PBW solution.

The Golden Rule: Cleaning is NOT Sanitizing

This is the most critical concept for any brewer to master, and it is non-negotiable. While PBW is an exceptional cleaner, it is NOT a sanitizer.

Understanding the Difference

• CLEANING: The process of removing all visible dirt, grime, and organic soil. This is what PBW does. You must clean a surface before you can effectively sanitize it.
• SANITIZING: The process of reducing invisible microorganisms (bacteria, wild yeast) to a safe level where they cannot spoil your beer. This is what products like Star San do.

Even after a thorough PBW cleaning, a surface that looks perfectly clean can still be covered in microscopic beer spoilers. Any piece of equipment that touches your beer after the boil (the "cold side") must be sanitized immediately before use. This includes fermenters, airlocks, siphons, kegs, bottles, and bottling wands. 

Skipping the sanitizing step is a gamble that will eventually lead to an infected, undrinkable batch of beer.

PW has rightfully earned its place in breweries around the world. Its powerful, scientifically formulated cleaning action saves brewers time, effort, and the frustration of scrubbing. By dissolving tough organic soils and preventing mineral buildup, it provides the perfect clean slate required for brewing high-quality, consistent beer.

By integrating PBW into your cleaning routine and always following up with a no-rinse sanitizer on your cold-side equipment, you elevate your process and significantly improve your chances of brewing the perfect pint, every time.