Quel produit de nettoyage utiliser avec un système CIP ?

1. The heart of CIP cleaning: Alkaline (and enzymatic) cleaners

The first stage of a CIP cycle aims to loosen and dissolve organic matter: coagulated malt proteins, krausen residues (fermentation foam dried on the walls), and hop oils. To achieve this, a powerful, hot, and absolutely low‑foaming alkaline cleaner is used (to avoid blocking the pump).

• Enzybrew 10: This is the Rolls‑Royce of brewery cleaning. This enzymatic detergent specifically breaks down proteins, carbohydrates, and biofilms without requiring mechanical action. Highly environmentally friendly, it is ideal for CIP at 45°C to 60°C. Its modern formulation limits foam formation, making it a perfect ally for magnetic pumps.
• Chemipro CIP: As its name suggests, this product was specially developed for CIP installations. It is a concentrated, chlorinated, completely foam‑free alkaline cleaner. It is extremely effective for disinfecting and restoring the original shine of your stainless‑steel fermenter walls.
• Chemipro Wash: This classic alkaline formula based on active oxygen is also very effective for deep cleaning. Although it may generate a slight veil of foam depending on flow rate, it remains an economical and eco‑friendly alternative appreciated by homebrewers for cleaning medium‑sized vessels.

2. The final sanitation step: No‑rinse disinfectants

Once the vessel is visually clean and a clear‑water rinse has removed the alkaline detergent, one crucial step remains before transferring your precious wort: sanitation. The goal is to destroy any invisible microorganisms that may have survived.

• Oxibrew: For this final closed‑loop stage, Oxibrew is highly recommended. Formulated with active oxygen, it instantly eliminates bacteria and wild yeasts. Its major advantage is that it is a no‑rinse sanitizer: after circulating it for 3 to 5 minutes, simply drain the vessel. Any residual traces evaporate or break down harmlessly, posing no risk to your future beer.

3. The pro secret: The double pass (Alkaline then Acid)

To keep your stainless‑steel fermenters as clean as those in an industrial brewery, the ideal approach is to rotate products. Residues do not all have the same chemical nature:

• The alkaline pass (Enzybrew 10 or Chemipro CIP): It removes organic matter (sugars, proteins, yeast). This is the systematic cleaning step after each brew or fermentation.
• The acid pass (Desana Acid or an acid descaler): Performed periodically (every 5 to 10 brews), this short cold cycle dissolves mineral deposits (water scale and “beer stone,” or calcium oxalate). This prevents stainless‑steel walls from becoming rough and trapping bacteria.

4. CIP product summary table

Here is how to choose your product depending on the stage of your cleaning cycle: