If one were to carefully treat their brewing and sparge water with campden tablets but clean kegs that the fermented beer was going into with water that wasn't treated with campden tablets, could that possibly result in chlorophenols? I'm asking because I have a beer suffering from chlorophenols and I did treat the brewing water. I didn't treat the water that I used to clean the kegs, so theoretically, chlorine deposits were in the keg. I never thought that was a problem since the beer going into the kegs was already fermented. Am I wrong? Or do I need to look elsewhere in m process for the culprit?