Hello Big Brewers!
I'm searching to find the mystery source of contamination in our brewery. We have taken many tests of unfermented wort, after our heat exchanger and we always find some bacteria ( after incubation) when we view it through the microscope about 20 cells in a 16 square region.
We backwash our heat exchanger with hot water between and every night (after 2 batches) we cip for 30 minutes with 3% cold chlorinated caustic and then we fill it overnight with 1% peracetic acid and pressure.
We sanitize the line with 86C/187F for 25 min in every transfer.
The next day we find the same bacteria. (we always incubate for 7-8 days)
One thing that came to my mind was, Hey! Let's check the water!
So I took a sample after our RO filter followed by our UV and viewed it right away.
I drew circles in every cell that had movement.
What are your conclusions?
I'm searching to find the mystery source of contamination in our brewery. We have taken many tests of unfermented wort, after our heat exchanger and we always find some bacteria ( after incubation) when we view it through the microscope about 20 cells in a 16 square region.
We backwash our heat exchanger with hot water between and every night (after 2 batches) we cip for 30 minutes with 3% cold chlorinated caustic and then we fill it overnight with 1% peracetic acid and pressure.
We sanitize the line with 86C/187F for 25 min in every transfer.
The next day we find the same bacteria. (we always incubate for 7-8 days)
One thing that came to my mind was, Hey! Let's check the water!
So I took a sample after our RO filter followed by our UV and viewed it right away.
I drew circles in every cell that had movement.
What are your conclusions?
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