We have recently given the ax to chlorinated caustics, this after too long (years) of using them. We now use Lerapur-238 with (or without) an H2O2 activator. We get fantastic results on our fermenters but not on the mash tun (previously thoroughly hand cleaned) and especially the kettle.
We run it hot (175-180F) and for 30 to 45 min. at the recommended concentration and get most of the proteins off our steam jackets but it just ain't as pretty as with chlorinated caustics (films, white deposits on the jackets, etc.). We want to save our stainless and will not switch back so any info anybody has would be much appreciated
PS: acid (de-scaler, phospo-nitro mix) does help when we do a follow up; but it's not convenient towards CIP recovery and still doesn't compare to chlorinated castic's performance alone.
Thanks to Everybody,
BrewDoctor
We run it hot (175-180F) and for 30 to 45 min. at the recommended concentration and get most of the proteins off our steam jackets but it just ain't as pretty as with chlorinated caustics (films, white deposits on the jackets, etc.). We want to save our stainless and will not switch back so any info anybody has would be much appreciated
PS: acid (de-scaler, phospo-nitro mix) does help when we do a follow up; but it's not convenient towards CIP recovery and still doesn't compare to chlorinated castic's performance alone.
Thanks to Everybody,
BrewDoctor
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