What's the consensus on removal of chlorine from CIP water, both for caustic cleaning and for rinsing and sanitizing?
I can see the concerns over chlorinated attack on stainless, as well as leaving any residual chlorine on tanks prior to brewing/fermentation as they will be added to wort/beer.
On the other hand, unnecessary filtration of water can be expensive, and I imagine that with very little residual water left after cleaning/sanitization the risk of chlorine carryover to beer would be low.
To be clear, we currently chlorine filter all of our brew water and we may move to RO our brew water in the future; but I am considering some savings in operating costs to tee before these (more expensive) systems to supply water to our cleaning systems. Thanks.
I can see the concerns over chlorinated attack on stainless, as well as leaving any residual chlorine on tanks prior to brewing/fermentation as they will be added to wort/beer.
On the other hand, unnecessary filtration of water can be expensive, and I imagine that with very little residual water left after cleaning/sanitization the risk of chlorine carryover to beer would be low.
To be clear, we currently chlorine filter all of our brew water and we may move to RO our brew water in the future; but I am considering some savings in operating costs to tee before these (more expensive) systems to supply water to our cleaning systems. Thanks.
Comment