Hello all,
I'm realizing that our tasting room tech's cleaning regimen has been passed down from tech to tech without much research behind it. We have a 100ft+ long draw system and the techs have always cleaned with Penetrate. We are looking to switch over to the same caustic we use in the brewhouse, but their regimen only turns off the glycol chiller and doesn't use hot cleaner because if we do, it takes hours for the lines to chill again and our tasting room is only closed 2 days out of the year. Does anyone have experience or SOPs on cleaning long draw systems with caustic at ~30-40°F instead of the usual high temps? I'm guessing we'd have to up the concentration, but I don't know how much!
Thanks,
Peter C
I'm realizing that our tasting room tech's cleaning regimen has been passed down from tech to tech without much research behind it. We have a 100ft+ long draw system and the techs have always cleaned with Penetrate. We are looking to switch over to the same caustic we use in the brewhouse, but their regimen only turns off the glycol chiller and doesn't use hot cleaner because if we do, it takes hours for the lines to chill again and our tasting room is only closed 2 days out of the year. Does anyone have experience or SOPs on cleaning long draw systems with caustic at ~30-40°F instead of the usual high temps? I'm guessing we'd have to up the concentration, but I don't know how much!
Thanks,
Peter C
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