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Old 06-12-2017, 03:59 AM   #31
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Originally Posted by Gerryjo View Post
One thing I notice about starsan is the metallic note I've smelled after a few days if left in the fermenter..
Still haven't tried bleach/vinegar mix but I'm sure we shall sometime...

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could be exposure to air. Unless it was Sealed. I will always use starsan for Piece of mind but when run out i wouldnt mind trying the Vinegar and Bleach Combo.
I think with using Syringes to get the exact 1.5 ml per Litre Required, you will have years of Usage.
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Old 06-12-2017, 06:16 AM   #32
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@Gunge I don't go overboard when cleaning I rinse my bottles as soon as they are empty and then they go in with the washing up the next morning, my FV gets a good shower and I give it scrub round on the inside with a clean dish cloth and rince, I have so far had no problems.


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Old 06-12-2017, 06:41 AM   #33
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Hi!
Although I'm unhappy to disparage anyone on this wonderful forum, I'm shoulder-to-shoulder with @Gunge - I know that we all push cleanliness and sanitisation, but some comments seem to be a little OCD on the subject. Airborne yeast, cellar walls, windy days - come on people, get a grip!
Having said that, if it works, don't fix it. Everyone has their own methods and, if they produce decent beer, don't worry about it.
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Old 06-12-2017, 08:45 AM   #34
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Originally Posted by Bigcol49 View Post
Hi!
Although I'm unhappy to disparage anyone on this wonderful forum, I'm shoulder-to-shoulder with @Gunge - I know that we all push cleanliness and sanitisation, but some comments seem to be a little OCD on the subject. Airborne yeast, cellar walls, windy days - come on people, get a grip!
Having said that, if it works, don't fix it. Everyone has their own methods and, if they produce decent beer, don't worry about it.
You misunderstood my comment. I did say that cleaning to excess can have unintended or adverse consequences. Once the fermenting and bottling equipment are clean any further "infections" may come from sources like air borne or insect borne yeasts. This is well known in wines.
"On the origins of wine yeast"
Robert Mortimer, Mario Polsinelli
https://doi.org/10.1016/S0923-2508(99)80036-9

and beers
https://www.craftbeer.com/craft-beer...ce-not-sorcery

and lambic beer
http://www.visitflanders.com/en/them...entation-beer/

Does anyone use the old Boots bucket for their fermenting and rely on the krausen for protection?
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Old 06-12-2017, 08:52 AM   #35
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It does make you think...when you see the great big open air fermenting squares. ...talk of airborne infections sounds like a rare thing..
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Old 06-12-2017, 09:46 AM   #36
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It does make you think...when you see the great big open air fermenting squares. ...talk of airborne infections sounds like a rare thing..
Just because a brewery does something, it doesn't mean it's suitable for homebrewers.

Breweries pitch enough healthy yeast from a brew at krausen, so have very little lag time. The fv is only open when at krausen, which provides protection from airborne contamination. Any contamination that does get through will be into a significantly bigger volume of wort and will have less impact. Through water treatment and mashing the wort they pitch into will be at at the correct pH to promote quick fermentation and inhibit bacterial spoilage.

Homebrewers can open ferment, but it requires considerably more care and attention than just leaving a lid off.

If you watch the following clip, it is clear to see how difficult it would be to get an airborne contamination in a square. As the krausen forms quickly, but also removes the top layer, and any contaminants, from the fv. The beer is then removed from the open vessel before the krausen fully drops.

https://youtu.be/xClXKMhcFr0

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Old 06-12-2017, 09:48 AM   #37
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Following best practice takes minimal effort, so why risk doing anything less.
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Old 06-12-2017, 09:56 AM   #38
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Quote:
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Once the fermenting and bottling equipment are clean any further "infections" may come from sources like air borne or insect borne yeasts. This is well known in wines.
Hi!
Wasn't having a pop at you personally, @Bernie
Stress is the result of trying to control the uncontrollable.
What can we do to avoid airborne infections? Basic hygiene and, after that, nothing!
If there's nothing that we can do about it, why worry?
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Old 06-12-2017, 12:09 PM   #39
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...1000lbs of yeast! Wonder if they get stuck fermentation. ......
With it measures by weight is that dry or just the weight of the starters?
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