TECHNICAL INFORMATION SHEET
Acid washing is used as a means of eliminating contaminant bacteria from pitching yeast. Such bacteria, if allowed to survive, can spoil beer. Acid washing selectively kills bacteria without harming yeast providing it is done correctly. Acid washing is a highly efficient process. Usually more than 99.9% of contaminant bacteria are killed in a one hour period. It should be noted, however, that this process will not kill wild yeast.
The do’s of acid washing
The don’ts of acid washing
Preparation is essential. Ensure that you have the yeast slurry and acid fully chilled as the wort nears the end of the boil and start the washing process at this time. The washed yeast will then be ready for pitching as soon as the wort has cooled