Modded SS Brewtech Keg Washer

>> Friday, September 11, 2026


Cleaning is a big part of homebrewing. Sanitation is equally important, but as the old homebrewing adage goes, you can't sanitize something that isn't clean.

I've posted before about how much I hate cleaning draft lines. Kegs, on the other hand, never bothered me quite as much. My original process was to completely disassemble, clean, and sanitize each keg between batches. As my keg collection grew, that process became increasingly tedious.

My first purchase to assist with keg cleaning was a Mark II Keg and Carboy Washer. It worked so well that I eventually simplified my routine to recirculating PBW through the keg, rinsing thoroughly, and then recirculating sanitizer before filling. The Mark II also worked great for cleaning fermenters and dramatically reduced the amount of water I used in the process.

Fast forward a few years, and I spotted an Ss Brewtech Keg WaSsher for dirt cheap in the local classifieds. I figured having a second washer couldn't hurt, especially since it would allow me to clean two kegs at once.

The Ss Brewtech washer worked great—until the pump failed a couple of years later. I bought a replacement, and that pump lasted until about six weeks ago (~2-3 years) before suffering what appeared to be the exact same failure as the original. Based on my experience, the washer is great but the pump is a weak spot as it seems to fail after about 2-3 years of use.

Neither pump was ever run dry, and although I used hot cleaning solutions, I stayed well below the pump's 160°F maximum temperature rating. In both cases, something inside the housing appeared to swell, eventually causing hairline cracks in the case. I reached out to Ss Brewtech support after the first failure and they indicated that ceramic parts I'm the pump can swell and bind. I'm not sure whether those cracks allowed liquid into the motor or whether the internal swelling itself caused the motor to seize, but either way, the result was the same: a dead pump.

Rather than spend money on another replacement that will likely eventually fail the same way, I started looking for alternatives. That's ultimately what led to this project. Note: There was an announcement yesterday (9/10/2026) that parent company Middleby is shutting down SS Brewtech operations in the near future, so hopefully this post will help out other homebrewers that own this pump and are looking for a solution when their pump inevitably fails.

Unfortunately, I couldn't find a true OEM-style generic replacement pump, and there wasn't much information online from other brewers who had modified their washers. There are plenty of inexpensive submersible pond pumps available, but I had concerns about their temperature ratings, flow rates, and chemical resistance. I found one that looked promising and had good reviews, but it cost about as much as another Ss Brewtech replacement pump, so I decided to keep looking.

After noodling on the problem for a few weeks, I realized I already had a better solution sitting in my brewery: one of my magnetic-drive brewing pumps.

I currently have three. My oldest is a March 809 fitted with a Blichmann RipTide head. It was mounted to my brew stand until about a week ago, and has been an absolute workhorse, and serves as my primary brewing pump. 

I managed to recently acquire a used (but by appearances, nearly new) Blichman RipTide pump from a buddy of mine in my brew club. I mounted this one to my brewstand as it has a sealed motor (like the Spike Flo) whereas my March 809 isn't sealed and I was always a little worried I might accidentally splash liquids into the motor.

I have a Spike Flo pump that I won as a Best of Show prize in a homebrew competition. It's also mounted to my brew stand and serves as a secondary pump.

Lastly, I have a Little Giant (LG) 3-MD-MT-HC. I picked this pump up brand new years ago for $50. I mounted it on a homemade portable frame and use it as an auxiliary pump around the brewery and occasionally around the house. This particular model is known for its chemical resistance, and it has been a great all-around pump. Once thing I really like about it is how easy it is to remove the pump head by simply removing four wing nuts. Considering this pump came out before the Riptide and Flo style with their tri-clamp-based pump head assembly, Little Giant's solution was pretty innovative.

As you can see, I have no shortage of pumps. They're all heavy-duty magnetic-drive pumps designed for handling hot brewing liquids, so adapting the Ss Brewtech washer to use one of them made a lot more sense than spending money on another light-duty replacement pump.

The biggest challenge was that the original Ss Brewtech pump is a submersible DC pump, while my brewing pumps are external and need to be gravity-fed and/or primed well.

In order to use the LG pump with the washer, I installed a bulkhead near the bottom of the washing bucket to provide a gravity-fed outlet to the external pump. On the washer itself, I installed a 3/8-inch stainless steel barbed elbow where the original submersible pump connected. A section of silicone tubing connects that fitting to the outlet of the external pump.

The flow path is simple: the washer bucket is essentially a reservoir feeding through the new bulkhead and into the pump inlet. The pump then sends it back through the washer's rotating spray assembly and into the keg, then the keg drains back into the reservoir. 

The modification is surprisingly simple, and I can now use a much more robust brewing pump that I already own instead of continuing to buy replacement submersible pumps—and if the external pump ever needs maintenance, I'm dealing with standard brewing equipment rather than a proprietary replacement part.

Parts List - If you're interested in doing a similar modification, here's what I used:
  • (1) standard 5-gallon bucket
  • Bulkhead:
    • (1) stainless steel 1/2" MNPT x 1/2" hose barb
    • (1) stainless steel 1/2"lock nut. Preferably a grooved one that will help retain an o-ring.
    • (2) -211Silicone O-rings. These are from my spare parts stockpile. I used one on the inside, one on the outside.
    • (2) Stainless washers. These are from my spare parts and are part of the bulkhead. There are probably better weldless bulkhead options nowadays, so consider using one of them. If you're like me and don't throw stuff away, use whatever you have to create a leak-free bulkhead. 
  • 3/8" ID silicone tubing
  • (2) female 1/2" camlock x 1/2" hose barb fittings. These are the basic versions, not the full flow versions.
  • (1) stainless steel 3/8" barbed elbow
Building the Bucket

  1. Drill the hole for the bulkhead - 
    Drill a 13/16" hole in the side of the bucket near the bottom. Position the hole so there is approximately 1/2" of clearance between the bottom of the bulkhead fitting and the bottom of the bucket. This is important because the keg washer stand needs to sit flat on the bottom of the bucket. In my case, the center of the hole was approximately 1 7/16" up from the bottom of the bucket, measured on the outside of the bucket. I used a standard high speed bit to make a pilot hole, then a step bit to take it up to 13/16. That will give you a nice clean hole.  

  2. Install bulkhead - Install the bulkhead of your choice and tighten fitting. In my case I used one o-ring on the outside, one on the inside. The washers are on the outside and help compress the o-ring and hold it in place for a leak-free seal.
  3. Make the pump inlet hoseCut approximately 18–24" of 3/8" silicone tubing. Push one end over the 1/2" barb on the bucket bulkhead and install one of the camlock/barb fittings on the other end.
  4. Make the pump outlet hoseMake a second hose using the remaining camlock/barb fitting on one end and the 3/8" stainless barbed elbow on the other. I made mine approximately 22.25" long.
Note: The 3/8" silicone tubing fits very snugly over the 1/2" barbs and shouldn't require hose clamps under the relatively low pressures involved. However, you may want to add a clamp where the tubing connects to the smaller 3/8" barbed elbow.

Using the Modified Keg Washer - The flow path is: Bucket → pump inlet → pump outlet → keg washer → keg → bucket
  • Connect the pump inletConnect the hose from the bucket bulkhead to the inlet of your brewing pump.
  • Connect the pump outletConnect the second hose to the pump outlet.
  • Connect the keg washerInsert the 3/8" stainless barbed elbow into the blue fitting on the keg washer where the original Ss Brewtech pump was connected. 
  • Add your cleaning solutionFill the bucket with cleaning solution, water, or sanitizer. Make sure the the pump head is fully primed before turning it on. This is particularly important with magnetic-drive brewing pumps, which should never be run dry.
  • Install the washer and kegAttach the washer to the keg, invert the keg, and place the keg and washer assembly into the bucket.
  • Start the pumpTurn on the pump and verify that you have good circulation through the washer before walking away from it.
  • Clean, rinse, and sanitizeRecirculate the cleaning solution until the keg is clean. Drain the bucket and repeat the process with clean water to thoroughly rinse the keg. I normally run two rinse cycles. Finally, repeat the process using a no-rinse sanitizer.
A Note About Sanitizer
I generally use an iodine-based sanitizer in my keg washers rather than Star San. In my experience, Star San can generate a tremendous amount of foam when continuously recirculated through a keg washer. Eventually, that foam can make its way into the pump and interfere with circulation, and could possibly overheat the pump head. An iodine-based sanitizer produces much less foam and has worked better for me in this application.

That's about all there is to it. I've had a chance to use this a few times in the last couple weeks and I think the washer actually works better than with the original pump, which is somewhat expected given the LG pump is able to generate higher flow than the OEM pump. Hopefully this post helps other homebrewers to keep their Ss Brewtech Keg WaSher 




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Belgian Witbier

>> Sunday, August 23, 2026


Back to back brew days! Today I'm brewing a Belgian Witbier. I've brewed a few in the past, but it's been a while. With their fruity esters, citrusy flavors and aromas, low ABV, and dry finish, Witbiers make excellent warm-weather beers.

I'm not a huge fan of examples with an over-the-top phenolic spice character. I was hoping to use WLP400 for this beer, but unfortunately my LHBS was out, so I'm using Wyeast 3942-PC Belgian Wheat instead. Based on the description of this strain, I think it may actually turn out a little cleaner than WLP400, especially if I start fermentation on the cooler side.

I'm also not a fan of heavy-handed coriander additions. I tend to prefer the football-shaped Indian variety, primarily because I get much more citrus character from it. In comparison, the round European coriander tends to come across to me as celery, hot dog, and ham.

The BJCP guidelines put the color of a Witbier at 2–4 SRM. I prefer mine to be as light as possible, so I'm using Mecca Grade Gateway malt, which is only about 1.2 SRM. This might turn out to be a truly "white" Witbier.

Here's the BJCP description for the style:
A pale, hazy Belgian wheat beer with spices accentuating the yeast character. A delicate, lightly spiced, moderate-strength ale that is a refreshing summer drink with its high carbonation, dry finish, and light hopping.

Historical versions may have had some lactic sourness but this is absent in fresh modern versions. Spicing has some variety, but should not be overdone. Coriander of certain origin or age might give an inappropriate ham or celery character. The beer tends to be perishable, so younger, fresher, properly-handled examples are most desirable. An impression of sweetness is often due to low bitterness, not residual sugar. Most examples seem to be approximately 5% ABV.

Here's the recipe as I'm brewing it today: 

Target OG: 1.050
Target FG: 1.010
IBU: 21
ABV: 5.2

4.25lb Mecca Grade Gateway 
1.6875lb Rahr Malted Red Wheat
1.6875lb Flaked Wheat
0.4375lb Flaked Oats
0.25lb Dextrin Malt
1g BrewTan B (Mash)
1ml Hopshot (60 min)
36g Crystal hops (10 min)
21g Czech Saaz hops (Flameout)
7g Bitter Orange Peel (Flameout)
9g Coriander (Flameout)
2g Grains of Paradise (Flameout)
Wyeast 3942-PC Belgian Wheat
Wyeast Nutrient (10 min)
4.66g BCAA (10 min)
Zinc Buddy

Mash at 151°F 
Collect 7.0 gallons.  90 minute boil.
Steep spices at flameout for 15 minutes then remove.
Chill the wort to 62°F
On Day 3, ramp temp up 2F per day for four days. 

Water Profile
Target Water Profile
Ca Mg Na SO4 Cl HCO3
57 0 0 56 59 0

To 11 gallons of RO/Distilled water, add:
  • 4.2g Gypsum
  • 3.9g Calcium Chloride
Brewing Notes - I'm trying out Primo Water from a self-serve water filling station for this batch. It's allegedly RO water without any minerals added back in (pre-bottled have minerals added).

Wheat is always a bit of a pain to mill because it's much harder than barley and doesn't have a husk. I've never had a really difficult time with it before, but this red wheat malt was a complete pain. I ended up having to open my mill gap for the first run, then tightened it up for a 2nd milling. I added a ton of rice hulls to the mash to hopefully eliminate any risk of a stuck mash.

I added 1.5ml of phosphoric acid before taking the first pH measurement. I added a second 1.5ml after the measurement of 5.64.

The pre-boil pH was a little low for such a lightly colored beer, so I added 2ml of phosphoric acid at the beginning of the boil.

Gravity was low nearing the end of the boil so I supplemented with .9# Pilsner DME. My guess is the undermodified malt plus high percentage of wheat, and flaked wheat led to lower efficiency. Compare this to yesterday's brew that was around my standard 83-84%. The addition of the extract results in 2 points below target, so not horrible. I'm going to brew this again and see if I can replace some of the flaked wheat with raw wheat and do a cereal mash,
 

 
Session Readings
Equipment used10 gal MT
Strike water volume3 gal
Strike water temp166.5 °F
Mash thickness1.44 qt/lbs
Beginning mash pH5.64
Ending mash pH5.54
1st running gravity14.4 (1.057)
Volume into BK7.0 gal
Pre-Boil gravity7.6 (1.029)
Pre-Boil pH5.59
Post-Boil gravity12.5 (1.049)
Post-Boil pH5.3
Aeration0.5l/min for 2 min
Post ferm gravity6.6 (1.012*)
Post ferm pH4.39
*=Corrected

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Belgian Single

>> Saturday, August 22, 2026

Today I'm brewing a Belgian Single, sometimes known as a Patersbier. I brewed a Patersbier years ago and, while I don't remember many of the details, I do remember enjoying it.

Belgian Singles are generally pale, dry, highly attenuated beers with relatively low alcohol compared with the better-known Belgian Dubbel, Tripel, and Quadrupel styles. Despite the lower gravity, a good Single can still have plenty of character from the yeast, hops, and malt.

I'm primarily brewing this batch to enter into a Belgian beer competition. I also wanted to revisit the style since it's been a while, and obviously I don't remember much about that last one. Depending on how it does, I may enter it in other competitions as well, but we are getting towards the end of competition season, and I have a couple other heavy hitters (Florida Rum Barrel Imperial Stout, and MOAR Cherries! Fruit Lambic) that I will definitely be entering.

The BJCP Guidelines describe the style as follows:
A blond, bitter, hoppy table beer that is very dry and highly carbonated. The aggressive fruity-spicy Belgian yeast character and high bitterness is forward in the balance, with a soft, supportive grainy-sweet malt palate, and a spicy-floral hop profile.
Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer, Brother’s beer, or simply a Blond (we don’t use this term to avoid confusion with the very different Belgian Blond Ale style). Highly attenuated, generally 85% or more.
Here's the recipe as I'm making it today:

Target OG: 1.052
Target FG: 1.008
IBU: 30
ABV: 5.7

4.66# Solstice Pilsner Malt
4.5# Isaria 1924 Malt
4.8oz Weyermann Acidulated Malt
4.8oz Weyermann Wheat Malt
2.4oz Munich Malt
1g BrewTan B (Mash)
3ml Hopshot (60 min)
28g Sterling (10 min)
Wyeast Nutrient (10 min)
4.66g BCAA (10 min)
Whirlfloc (Flameout)
28g Sterling (Whirlpool @155F for 30 min)
SafAle BE-256
Zinc Buddy

Mash at 151F, 90 min boil, chill to 65°F then raise to 67°F over two days.

Water Profile
Target Water Profile
Ca Mg Na SO4 Cl HCO3
50 0 5 105 45 0

To 11 gallons RO/Distilled water, add:
  • 7.7g Gypsum
  • 0.8g Pickling Salt
  • 1.1g Calcium Chloride
  • 1.7g Magnesium Chloride

Brewing Notes
I was going to brew this beer last night (Friday evening) but I started recirculating my water for heating and noticed a big problem...chunky brown bits in the water. Apparently I forgot to rinse my pump or my RIMS after the last brew, and things had gotten funky. So instead of brewing, I did some intense cleaning and put off the brewing until today.

I added 1ml of phosphoric acid to the mash after the initial reading of 5.43. I used my hop spider this time after running into hop debris issues and kegging my recent NZ Pilsner. Whirlpool hops actually got dropped just shy of 140F.  

I ended up about 7 points over target, putting my brewhouse efficiency just shy of 84%. I ended up getting exactly 5 gallons in the fermenter. Given that this yeast is known to be pretty active, I'm hesitant to add any volume (messy blow-off) by diluting the wort, so I'm just going to let it ride a few points high.  

I was able to chill down to about 60F, but by the time I got the fermenter in the ferm chamber, it was closer to 64F. 
 
Session Readings
Equipment used10 gal MT
Strike water volume3.5 gal
Strike water temp163.3 °F
Mash thickness1.41 qt/lbs
Beginning mash pH5.43
Ending mash pH5.36
1st running gravity18 (1.072)
Volume into BK7.0 gal
Pre-Boil gravity11 (1.043)
Pre-Boil pH5.39
Post-Boil gravity14.8 (1.059)
Post-Boil pH5.27
Aeration0.5l/min for 2 min
Post ferm gravity7.1 (1.009*)
Post ferm pH4.41
*=Corrected

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Mexican Firing Squad

>> Friday, August 21, 2026

Another cocktail recipe. I made my own grenadine a while back and hadn't used much of it. I Googled for best cocktails with grenadine and this was one of the first ones that popped up. I tend to gravitate to booze-forward cocktails (Zombie, Old Fashioned, etc.), but I thought this one sounded interesting. Both my wife and I thought it was really good, not too sweet, and not too sour. I made it using half limes from our Key Lime tree, and half with store-bought Persian Limes.  I highly encourage making your own grenadine for this (or any cocktail). Real grenadine is easy to make and tastes soooooo much better than the cough syrup known as Rose's Grenadine.  

Here's how to make it:

2oz Tequila, Blanco
3/4oz Lime Juice
3/4oz Grenadine
4 dashes Angostura Bitters

Add all ingredients to a shaker with ice and shake well to chill. Strain into a glass filled with fresh ice.

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Loco Moco

>> Saturday, August 15, 2026

Food recipe today! Loco Moco is a breakfast comfort dish that originated in Hawaii. It's surprisingly easy to make, filling but not nearly as heavy as I was expecting, and it's super tasty. 

Makes four servings. 

Start by cooking 2 cups of white rice

Gravy

2T Butter
1 Medium yellow onion, sliced
8oz Mushrooms, sliced
2 Garlic cloves, minced
2T All purpose flour
2C Beef stock
1T Worcestershire sauce
1t Soy sauce
1/2t Black pepper 

  1. Melt butter in a pan over medium heat. Add onion and mushrooms and cook to deep brown (about 10-12 minutes).
  2. Add garlic and cook for one minute.  
  3. Sprinkle flour in and stir constantly for one minute. 
  4. Gradually add beef stock, Worcestershire, and soy sauce. Combine well then simmer for about 10 minutes.  

Burger Patties

1# Ground beef 
1t Kosher salt
1/2t Ground black pepper
1t Garlic powder
1t Onion powder
  1. Mix ingredients well and form into four 4 ounce patties.
  2. Cook over medium heat, 4 minutes per side. 
Eggs
  1. Fry four eggs until whites are set but yolks are still runny. 
  2. Season to taste with salt and pepper. 
Assembly
  1. Spoon rice into a bowl.
  2. Add burger patty.
  3. Cover patty in a generous amount of gravy.
  4. Finish with a fried egg on top and serve.

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