When I bought my SS kettle from here they included this chain - "Excellent for cleaning deposits on a stainless steel kettle with a small opening, without adding surface iron that can start corrosion."

http://www.brewhaus.com/Stainle...teel-Chain-P1027C96.aspx

You can use the chlorinated sanitizer but never leave it set for too long as it can attack stainless. What kind of deposits or gunk do you have in yours?

I now see that Brewhaus no longer has the chlorinated stuff but now a safer one for a longer soak time.

http://www.brewhaus.com/Brewhau...leaner-2oz-P1175C91.aspx

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I did the same, but with a cup or so of distilled vinegar added."

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The chain is not needed in a clean keg, it is only used when you have a build up of cooked mash or other chunks that can't easily be rinsed or reached with a brush. Put in the chain, some cleaner and shake the hell out of it to break up any deposits - but you don't need to do that now.

If it is just being commissioned, clean as the other posts have said then run the complete system with a vinegar water mix followed by another of just water - kinda like you are suppose to do with your coffee maker from time to time."

"I probably shouldn't post this but since getting my complete PSII kit from Brewhaus in February of 2008 I only ran one initial cleaning of vinegar water followed by an experimental wash which was then dumped. I then only rinsed with water and it has never seen sanitizer or soap again to this day. I also keep it in service, never sitting for more than a few days before seeing high proof alcohol again - which in and by itself is a disinfectant cleaner.

I am also on the same package of structured copper packing too, I do soak that in a vinegar and water solution once a month though. After a spirit run I shake out the chore chunks into a colander and rinse with water and set aside to dry, I then repack and use as is. When it starts getting dark in color I soak in vinegar water then rinse and repeat for another month.

I only make sugar washes on a external electric hotplate so your mileage may vary if running mashes or anything with solids on a hotter fire. I use a flashlight and smell before every run, but even so I believe pasteurized sterilization happens at 161F when kept there for at least 16 seconds which is not a problem in our endeavors. I worked in the dairy and food processing industry hand in hand with USDA inspectors and believe me this is clean compared to extruded hot dogs and form pressed baloney luncheon meat - shutter.

A digression - I try to stay away from any food that has been pulverized, slurried, emulsified, reduced, then reformed into a loaf of sorts. If you can not see a grind or grain like hamburger or ham-steak it is hog slop, just as our prized cheese loaf velveteen."