I'm wondering how small breweries handle chemicals when diluting them down into usable quantities for CIP/soak.
I'm in a corner of the world that doesn't have any small breweries, but the chemical company I'm working with has all of the chemicals I need available through partners, and at reasonable prices. But I think they're used to dealing with large factories in the food industry, because they insist that I need peristaltic pumps with electronic dosing systems at a cost of $4000-5000; that these chemicals are too dangerous to be handled manually.
I was under the impression that small breweries did handle cleaning chemicals manually, measuring with a syringe or glass beaker, albeit with the appropriate PPE, so I'm asking for a reality check from probrewer users.
In case you're wondering, the chemicals are a caustic and a nitric/phosphoric blend, each to be diluted down to 1%, and PAA to be diluted down to 0.5%, all of which I believe to be pretty standard.
I'm in a corner of the world that doesn't have any small breweries, but the chemical company I'm working with has all of the chemicals I need available through partners, and at reasonable prices. But I think they're used to dealing with large factories in the food industry, because they insist that I need peristaltic pumps with electronic dosing systems at a cost of $4000-5000; that these chemicals are too dangerous to be handled manually.
I was under the impression that small breweries did handle cleaning chemicals manually, measuring with a syringe or glass beaker, albeit with the appropriate PPE, so I'm asking for a reality check from probrewer users.
In case you're wondering, the chemicals are a caustic and a nitric/phosphoric blend, each to be diluted down to 1%, and PAA to be diluted down to 0.5%, all of which I believe to be pretty standard.
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