This question pertains to kegging operations, more specifically cleaning and sanitation. When using an automatic clean-fill system, it is recommended that filtered steam, sterile air, and sterile Co2 be supplied to the system.
My questions, and what I would like to better understand, are:
• The importance of each of these.
• How each of these affect the final product, and why.
• What would the consequences be for not having these in place.
I am looking for answers beyond the obvious risk of exposing product to non-sterile environments. What I mean is, if the keg is purged with non-sterile air, but is then sanitized with steam and purged with beverage grade Co2, what purpose does sterile-air play and why do I need it?
Beyond that, what purpose does filtered steam play? Is the consequence limited to off-flavors in the final product, or are there other consequences?
Finally, if my Co2 is beverage grade, why would I need a sterilizing apparatus?
Thank you in advance.
My questions, and what I would like to better understand, are:
• The importance of each of these.
• How each of these affect the final product, and why.
• What would the consequences be for not having these in place.
I am looking for answers beyond the obvious risk of exposing product to non-sterile environments. What I mean is, if the keg is purged with non-sterile air, but is then sanitized with steam and purged with beverage grade Co2, what purpose does sterile-air play and why do I need it?
Beyond that, what purpose does filtered steam play? Is the consequence limited to off-flavors in the final product, or are there other consequences?
Finally, if my Co2 is beverage grade, why would I need a sterilizing apparatus?
Thank you in advance.
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