Our local brewery's overflow tank incident changed my whole cleaning routine

Was at a small taproom in Denver last month when their overflow valve stuck and spewed spent grain slurry all over the floor. It got into every corner and the place smelled like a barn for two days. Now I check my own setup's overflow lines before every batch, not just after. Has anyone else had a close call with an overflow that made you rethink your sanitation checklist?

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