In this video, we talk about the importance of measuring the concentration of your caustic when undertaking brewery clean in place (CIP) and how you can make sure you're cleaning your brewery equipment for the best results.

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This week's question: “G'day Hendo, how about (1) Titrating caustic cleaning solution to determine if it's still 'active' or (2) cone-to-cone yeast pitching? Cheers! - Greg and Minke James”

For my upcoming course on how to manage cone-to-cone yeast repitching at your brewery, be sure to check out the Rockstar Brewer Mastermind where members get access to that and many other awesome professional brewer courses - FREE! https://www.rockstarbrewer.com/master...

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