What is chlorophenol?
Chlorophenol is harmful to the human body. It can be absorbed through skin contact, causing damage to the liver, kidneys, and lungs. If chlorophenol is dissolved in a solvent, it will be more toxic. If inhaled carelessly, it may cause rapid breathing, increased blood pressure, fever, etc.
How is chlorophenol produced?
Where do the chlorine and chloramines in beer come from?
- Use chlorinated water. Urban domestic water will be disinfected by adding a small amount of chlorine. Using chlorinated tap water to brew or flush brewery equipment will result in a small amount of chlorine or chloramine in the beer.
- Wild yeast. Some wild yeasts also contain a small amount of chlorine or chloramine, which will affect the flavor of beer after entering the beer.
- Chlorine-based cleaning agent. If chlorine-based cleaning agents are used to cleaning brewing equipment and fermentation tanks, there may also be residual chlorine on the surface of the equipment.
How to avoid the production of chlorophenol?
- Use a carbon filter to filter all brewing water. Note: The filter must be used at the specified flow rate, otherwise some chlorine or chloramines may remain in your brewing water.
- Try not to use chlorinated water for brewing and washing equipment that will come in contact with the beer. If you must use chlorinated water, you can expose the chlorinated water to the air overnight, and the chlorine will naturally diffuse into the air.
- You can also use Campden tablet (potassium metabisulfite) in brewing water. Campden will neutralize the chlorine and chloramines in the brewing water.
- Some brewers choose to buy reverse osmosis water or distilled water to avoid chlorine and chloramines in the beer.
- If you use a chlorine-based disinfectant (such as bleach) to disinfect your equipment, you need to rinse the equipment thoroughly after disinfection. This is a very important thing.
- Consider your yeast selection. Try to choose yeast with less chlorine.
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