Beerstone is a common issue that arises in the brewing industry, particularly in the dispensing of draft beer. It is a form of calcium buildup that occurs in aging tanks, serving tanks, and kegs, and can be quite challenging to remove once it becomes visible to the naked eye. The technical term for beerstone is calcium oxalate (C2CaO4), which is a type of scale that forms due to a reaction between alkaline cleaners (caustic), hard water minerals (calcium and magnesium), and protein (amino acids).
The formation of beerstone starts with the interaction of caustic cleaners, which are often used to clean brewing equipment, with the minerals present in hard water. These minerals, specifically calcium and magnesium, combine with amino acids from proteins to create a precipitate known as calcium oxalate. Over time, this precipitate builds up and forms the stubborn beerstone.
Removing beerstone requires a systematic approach. First, it is important to rinse out any residual beer and yeast from the affected equipment using ambient temperature water. This step helps to prepare the surface for the next cleaning phase.
Next, a mixture of phosphoric and nitric acid is recommended for effectively removing beerstone. This mixture should be prepared at a concentration of 1-2 ounces per gallon of water and heated to a maximum temperature of 140°F. The equipment should be soaked in this acid solution for a period of 15-30 minutes, allowing the acid to dissolve and break down the beerstone. It is crucial not to rinse out the acid solution after the soaking process.
After the acid treatment, a noncaustic alkaline cleaner should be used to further clean the equipment. This cleaner should be diluted at a concentration of 1-2 ounces per gallon of warm water, preferably between 120-140°F. The equipment should be thoroughly cleaned using this alkaline solution, ensuring that all traces of beerstone are removed.
It is worth noting that prevention is key when it comes to beerstone. Regular and thorough cleaning of brewing equipment, including the use of appropriate cleaners and proper maintenance of water quality, can help minimize the formation of beerstone. Additionally, regular inspection of beer hoses for any signs of buildup can help identify and address the issue before it affects the taste and quality of the dispensed draft beer.
Beerstone is a common problem in the brewing industry, caused by the buildup of calcium oxalate resulting from a combination of alkaline cleaners, hard water minerals, and protein residues. Removing beerstone requires a systematic approach involving rinsing, acid treatment, and alkaline cleaning. Prevention through regular maintenance and cleaning is essential to avoid the formation of beerstone and maintain the quality of draft beer.
What Is A Beer Stone?
Beer stone, also known as calcium oxalate, is a scale that forms in aging tanks, serving tanks, and kegs during the beer production process. It is a crystalline deposit that is incredibly difficult to remove, especially once it becomes visible to the naked eye. Beer stone is a common problem in the brewing industry and can impact the taste, quality, and longevity of the beer.
Here are some key points to understand about beer stone:
1. Composition: Beer stone is primarily composed of calcium oxalate, which is a compound formed by the reaction of calcium ions and oxalate ions in the beer. It can also contain other minerals and organic compounds that are present in the brewing process.
2. Formation: Beer stone forms when beer is in contact with metal surfaces, such as stainless steel or copper, for extended periods. The presence of minerals and proteins in the beer, combined with the alkaline pH of the liquid, promotes the precipitation of calcium oxalate onto the metal surfaces.
3. Buildup: Over time, the deposition of calcium oxalate can lead to the accumulation of beer stone. It starts as a thin, translucent layer that gradually thickens and becomes more visible. The buildup can vary in color from white to light brown, depending on the specific composition and impurities present in the beer.
4. Consequences: Beer stone poses several challenges for brewers. Firstly, it can affect the flavor of the beer, imparting off-flavors or altering the intended taste profile. Secondly, it can hinder the efficiency of heat transfer in brewing equipment, leading to increased energy consumption and reduced productivity. Lastly, beer stone provides a breeding ground for bacteria, which can contaminate the beer and cause spoilage.
5. Removal: Removing beer stone is a labor-intensive and time-consuming process. Mechanical methods, such as scrubbing or scraping, are often necessary to physically remove the scale. Chemical treatments, using acidic solutions or specialized cleaning agents, may also be employed to dissolve and dislodge the deposits. Prevention is key, and regular cleaning and maintenance of brewing equipment can help minimize the formation of beer stone.
Beer stone, or calcium oxalate, is a hard-to-remove scale that forms in aging tanks, serving tanks, and kegs during the brewing process. It can impact the taste, quality, and efficiency of beer production. Understanding its composition, formation, consequences, and removal methods is essential for brewers to maintain the integrity of their products.
What Causes Beer Stone?
Beer stone, also known as calcium oxalate scale, is a common issue in the brewing industry. It occurs as a result of a reaction between alkaline cleaners (caustic), hard water minerals (calcium and magnesium), and protein (amino acids). Let's break down the causes of beer stone in more detail:
1. Alkaline Cleaners (Caustic): Brewing equipment needs to be thoroughly cleaned to maintain hygiene and quality standards. Alkaline cleaners, such as caustic soda (sodium hydroxide), are commonly used for this purpose. These cleaners are highly effective in removing organic materials, but they can also react with calcium and magnesium ions present in hard water.
2. Hard Water Minerals (Calcium and Magnesium): Hard water is rich in minerals like calcium and magnesium. When alkaline cleaners come into contact with hard water, a chemical reaction occurs. The alkaline cleaner reacts with the calcium and magnesium ions, forming insoluble calcium and magnesium salts.
3. Protein (Amino Acids): During the brewing process, proteins derived from malt and other ingredients are present in the beer. These proteins contain amino acids, which can react with the calcium and magnesium salts formed from the reaction between alkaline cleaners and hard water minerals.
The combination of alkaline cleaners, hard water minerals, and protein leads to the formation of calcium oxalate, commonly known as beer stone. This precipitate can accumulate on brewing equipment, such as fermenters, tanks, and kegs, causing various problems.
Some of the issues caused by beer stone include:
– Reduced heat transfer efficiency: Beer stone acts as an insulator, reducing the efficiency of heat transfer in brewing equipment, such as heat exchangers and boilers.
– Increased risk of infection: The rough surface of beer stone provides a favorable environment for the growth of bacteria and other microorganisms, increasing the risk of contamination.
– Negative impact on beer flavor: Beer stone can absorb and release certain compounds, leading to off-flavors and affecting the overall quality of the beer.
– Difficulty in cleaning: Beer stone can be challenging to remove, requiring more intensive cleaning procedures and potentially causing downtime in the brewing process.
To prevent beer stone formation, brewers often use acid cleaning agents to dissolve the scale. Regular cleaning and maintenance of brewing equipment, along with proper water treatment, can help minimize the occurrence of beer stone and maintain the quality of the beer produced.
How Do You Get Rid Of Beer Stone?
To effectively remove beerstone, follow these steps:
1. Start by rinsing out the beer and yeast from the affected surface with water at ambient temperature. This will help remove any loose debris.
2. Create a mixture of phosphoric/nitric acid, using a ratio of 1-2 ounces per gallon of water. Ensure that the temperature of the solution does not exceed 140°F (60°C).
3. Immerse the affected equipment or surface in the acid solution for a duration of 15-30 minutes. This will help dissolve and remove the beerstone.
4. After the allotted time, do not rinse out the acid solution. Instead, proceed to the next step.
5. Prepare a noncaustic alkaline cleaner by mixing it with warm water at a temperature of 120-140°F (49-60°C). The recommended ratio is 1-2 ounces of cleaner per gallon of water.
6. Use the alkaline cleaner solution to thoroughly clean the equipment or surface, ensuring that all areas affected by beerstone are covered.
7. Allow the cleaner solution to sit for a suitable amount of time, typically as recommended by the cleaner manufacturer's instructions.
8. Afterward, thoroughly rinse the equipment or surface with water to remove any remaining residue from the acid solution and alkaline cleaner.
9. Inspect the area to ensure that the beerstone has been effectively removed. If necessary, repeat the acid cleaning process or use specialized tools to remove stubborn deposits.
10. sanitize the equipment or surface according to standard procedures before using it again for brewing or other purposes.
Remember to always follow safety guidelines and wear appropriate protective gear when handling chemicals.
What Does Beerstone Look Like?
Beerstone is a type of calcium buildup that can occur in the beer dispensing system. It typically forms as small spots within the beer hose. However, as the buildup becomes larger, it can flake off and appear in the dispensed draft beer as small white or black specks. These specks can be quite noticeable, especially when they accumulate in large quantities. The appearance of beerstone can vary depending on the severity of the buildup and the specific conditions in the dispensing system. In some cases, it may resemble small particles or flakes floating in the beer, while in others, it may settle at the bottom of the glass or form a thin film on the beer's surface. Regardless of its exact appearance, beerstone is undesirable as it can affect the taste and quality of the beer.
Conclusion
Beerstone is a stubborn and hard-to-remove scale that forms in aging tanks, serving tanks, and kegs within the brewing industry. It is primarily composed of calcium oxalate, which is a precipitate resulting from a reaction between alkaline cleaners, hard water minerals, and protein present in the beer. The formation of beerstone can have negative effects on the taste and quality of the dispensed draft beer.
To remove beerstone, it is essential to rinse out the beer and yeast with ambient temperature water. Then, a phosphoric/nitric acid mixture should be used, with a recommended ratio of 1-2 ounces per gallon, at a maximum temperature of 140°F, for a duration of 15-30 minutes. It is important not to rinse out the acid solution after application.
Following the acid treatment, a noncaustic alkaline cleaner should be used at a ratio of 1-2 ounces per gallon of warm water, with a temperature range of 120-140°F. This step helps to further break down and remove any remaining beerstone residues.
Regular maintenance and cleaning procedures are crucial in preventing the buildup of beerstone. By implementing proper cleaning protocols and using appropriate cleaning agents, brewers can ensure the longevity and quality of their draft beer systems, ultimately delivering a better drinking experience to consumers.
Beerstone is a persistent problem in the brewing industry, but with the right techniques and products, it can be effectively removed, allowing for the continuous production of high-quality draft beer.
