Sterilisation

[DarrenSL]

The phenol compounds in beer are highly reactive with chlorine to form chlorinated phenols like TCP. The flavour threshold of TCP is extremely low so you don't need much chlorine to taint a brew.

 

[MickDundee]

Has anyone on here actually had Milton taint their brew?

So far I've only ever seen people say it's fine and they've had no problems and people saying "rinse it, you don't want to risk tainting your brew", but nobody saying "Milton tainted my brew, make sure you rinse!".

I'm not saying to ignore the people saying to rinse, but I'd be interested to see if anyone has any bad experiences of Milton.

 

[strange-steve]

Personally I don't feel the need to be empirical about this, it's so well documented. I've never had an acetobacter infection either but I still take steps to prevent it.