Hello,
I'm wondering whether anyone has experience with a fermenting tank cleaning technique referred to as "caustic shot" by which, without pre-rinse, a 2% cold caustic solution is used in 1 hL or so "shots" which go to waste (caustic is not recirculated to avoid problems involved with a CO2 rich atmosphere), followed by 10' rest and then followed by another "shot" and so on until the solution at the tank outlet is clear. The chemical guy says that this technique is more effecive than recirculation and that the volume of caustic used is lower costing less. I've never tried this and my worry is that, although effective with a small fermentation ring such as that from lagers, it might not work as well with ales and a foam forming yeast which foams out of the CIP pipe for example.
I would very much appreciate your input.
Cheers!
Stefano
I'm wondering whether anyone has experience with a fermenting tank cleaning technique referred to as "caustic shot" by which, without pre-rinse, a 2% cold caustic solution is used in 1 hL or so "shots" which go to waste (caustic is not recirculated to avoid problems involved with a CO2 rich atmosphere), followed by 10' rest and then followed by another "shot" and so on until the solution at the tank outlet is clear. The chemical guy says that this technique is more effecive than recirculation and that the volume of caustic used is lower costing less. I've never tried this and my worry is that, although effective with a small fermentation ring such as that from lagers, it might not work as well with ales and a foam forming yeast which foams out of the CIP pipe for example.
I would very much appreciate your input.
Cheers!
Stefano
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