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update to Cleaning
===Cleaning===
Steam or hot water can be used to clean out barrels. See [[Barrel#Steamers_and_Cleaners|Steamers and Cleaning Stations]] below. Cleaning chemicals are not used because the wood can absorb themoften avoided by many brewers, although [https://barrelbuilders.com/wp-content/uploads/2015/02/Barrel-Maintenance-Repair-Manual.pdf Barrel Builders] includes instructions for using chemical cleaners such as Proxycarb™ or soda ash, followed by a citric acid wash. It is advised not to use water that contains chlorine or chloramine to clean barrels. The residual chlorine or chloramine may not be enough to impact flavor directly once emptied from the barrel, but these chemicals form [https://en.wikipedia.org/wiki/Hypochlorite hypochlorite] <ref>[https://en.wikipedia.org/wiki/Chloramine "Chloramine". Wikipedia. Retrieved 09/14/2016.]</ref>
<ref>[https://en.wikipedia.org/wiki/Chlorine "Chlorine". Wikipedia. 09/14/2016.]</ref>, which is one of the two things needed to cause 2,4,6-trichloroanisole (TCA). The second thing needed to produce TCA is mold. TCA is a common off-flavor in the wine world, and is described as "moldy, musty, cork taint" <ref>[https://www.extension.purdue.edu/extmedia/FS/FS-50-W.pdf "Chlorine Use in the Winery". Christian Butzke. Purdue University. Retrieved 09/14/2016.]</ref>.