Let’s talk about what types of soils occur in the process. You know that quality wort or must is critical to your end result, but these consist of a number of substances that change as the boiling and/or fermentation progresses. You’ve probably noticed that some vessels (like mash tuns, presses, or totes) are fairly easy to clean with a water rinse and a sponge or scrub pad, while boiling vessels and fermenters take a lot more effort.

The reactions that result in a hot and cold break are partially to blame, but there is also the association and deposition of minerals and macromolecules that must be considered because they are increased by the heat differential between the fluid and the environment of the vessel, whether it’s during a boil or simply during a long fermentation.

Most quality cleansers will incorporate silicates and phosphates that are very helpful, although you may choose not to use a phosphated product. The problem with phosphates and some other chemicals are discussed below. Soda ash is generally a large component because it contributes alkalinity and serves as a good “filler.”

“Filler” in the cleansing industry is a substance that allows users to measure out a tablespoon of a reasonably priced product at a time rather than using an eighth of a teaspoon of a very expensive product. Soda ash is called filler because it is inexpensive, not because it is ineffective.