By Donald Bradley. Filed in Discussion |
ok, here’s a BeerTalk question: I’ve been sanitizing equipment (but not the bottles) by using about 7/6 TBsp bleach per gal. with a contact time of at least 3. min. Then rinse with (cool) boiled water. I don’t think the Cl residue is any worse than a typical city water. Is there any reason why I shouldn’t do this? btw, I sanitize the bottles by using a canning pressure-cooker to steam-sanitize (probably sterilize) them with a pressure cook time of 5. min. (I cover the tops of the bottles with a small piece of Al foil.) The big pressure cooker can hold 12 x 12. oz. bottles or more per batch so it’s not too much trouble. All comments are welcome! Thanks, Don Bradley
Tuesday, March 30th 2010 at 10:08 am |
As for your Cl question, seems fine, I just don’t want Cl anywhere near my beer…even rinsed.
Your bottle sanitation process seems very labor intensive, I prefer a no rinse sanitizer…quick and easy.
Tuesday, April 6th 2010 at 11:31 am |
Thanks, Rob
I ordered some of the Star San acid-based no-rinse sanitizer. This should save some time. I was concerned about any chemical residue on the equipment but the Star San stuff seems to be very widely used in the food industry and it’s apparently well-known and well-loved by the FDA.
Tuesday, April 6th 2010 at 5:32 pm |
Yeah, don’t worry about any residue. I typically have some foam in my carboys/cornies when I fill, it’s not an issue.