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STAINLESS STEEL PREP
PRE-CLEAN
PASSIVATION
CLEANING AND SANITIZING
Thoroughly wash all surfaces of the Cold Brew Bucket assembly with Tri-Sodium Phosphate (TSP) and
hot water prior to rst use of the tank. Refer to the TSP manufacturer’s recommendations for proper
mixing concentrations. Use a soft terry cloth to scrub the component surfaces. Throughly rinse and dry
all surfaces after cleaning.
It’s good practice to periodically passivate all stainless steel equipment with an acid based solution to
establish a uniform oxide layer that will maximize corrosion resistance. Following the pre-clean step,
ll the Cold Brew Bucket with Star San at a concentration of 1 uid ounce per gallon of 70-80°F water.
Place the Basket inside of the Cold Brew Bucket and let sit for 30 minutes. For optimal care, passivation
should be performed at least once a year or anytime you believe you may have inadvertently scratched
As part of a regular cleaning regimen, both pre and post-fermentation, wash the interior surfaces of
your Cold Brew Bucket with an alkali cleaner such as PBW at a ratio of 0.75 uid ounce per gallon.
Then sanitize with Star San or another acid based sanitizer per the manufacturer’s recommendations.
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