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LavaChild

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Hello,

Planning my first kit today (finally, it seems to have taken ages to get here and HOURS of cleaning/prepping!). Previously I've been using PBW but I've read a lot about Oxi Clean on here and bought a tub of that too.

Is there any time when Oxi Clean is preferred to PBW or vice versa?

Is there any items (normal plastic fermenter, stainless steel whisk, etc, etc) that should not be used with Oxi Clean, etc?

Is Oxi Clean just as good as PBW or do people prefer it due to cost savings? If the latter I might just carry on using PBW to be honest as savings are not why I'm getting homebrew a whirl.

Thank you!!
 
Hi,I think the oxi type cleaners are used to give your equipment a good soak and get rid of all the cack and stains.It is not meant to be a steriliser,just something used to clean prior to the sterilisation part.
Hope that helps.
 
I tend to use oxy clean for everything(glass, metals, plastics) followed by a thin bleach solution for cleaning and sterlising. Both require a lot of rinsing, but have a certain cheap factor about them!

if I was to change it would be to remove the bleach and use a no rinse sanitizer such as 'star san' or 'videne'(sp?).
 
I've been using Wiz oxy-clean for several years now. (<£1 from Home Bargains)
I use ONE (1) scoop per full vessel (FV/boiler/mt etc) and let it soak for a couple of hours in hot water.
I then rinse again in hot water and then before use (FV/etc) I sanatize with star-san that I keep in a 5l water bottle (Ashbeck from Mr T, just add 7ml of star-san and reuse it, by putting it back into the same container)

I have seen others use lots of oxy but for me one is enough to remove the worst crud from a FV.
 
No I don't think it will, I use oxi clean (laundry stain remover in my case) to clean everything, my FV gets a clean with soapy water to remove the stubborn yeast then soaked in oxi. Cornies, Carboy's, Kegorator lines etc all get the oxi treatment.

After rising with water they then get treated with Starsan stored and ready for use.
 
The oxi clean is a bargain in the pound shops etc.
I've been wanting to try the starsan because of its no-rinse advantage but i think i'm in a hard water area and have heard it may not work as well.
 
PBW is like oxiclean on steroids . . . I use it for serious cleaning on stuff I can't inspect visibly and scrub, or if I have a baked on biofilm . . . It's as good as a hot caustic wash . . . but much less dangerous.

For usual cleaning I use Astonish Oxi from Wilkos . . .
 
Made a booboo on this first kit. I'd done *so* much planned reading how to do kits I was sure I had to mix the single can with boiling water. Did that on autopilot. Then came to adding the sugar. Did not know what to do so consulted the kit instructions I had to hand. They said mix that in boiling water, so I did. Filled the rest with cold water. Came to pitching time (I'd started reactivitating the yeast in a seperate jug) and noticed it was too hot. Checked the kit instructions and in that kit you add boiling water to the sugar NOT the malt can. So it was too hot! Was sat at 30 deg C. Thought it'd cool but an hour later and it's still at about 28 deg C. I've binned the yeast which by now has been sat for over an hour.

I've got another of the same kit so can steal the yeast from that but is it too late? Will the beer be ruined from being too hot and cooling back down? And in the hour I left it to cool I foolishly left no lid over the FV so I suppose there is the potential for airbourne infection.

Don't get me wrong I've learnt a lot today but it's been a frustrating experience.

Should I ditch the lot or wait until it eventually cools to a pitching temp and try with a new yeast sachet? Thanks.
 
Relax, there is nothing to worry about yet.

Your first yeast would have been fine to pitch I would expect, but if its gone just pitch the next one as soon as it has cooled down to temp.

The higher temp will also not have done any harm, it sounds like you have done everything right except leaving the lid off... but once that yeast gets in there it will probably overtake any nasties which have jumped in.

Increased risk of infection, but no more than a risk
 
In John Palmer How to Brew it said to put the yeast in a cup of water at ~35-40 deg C, leave it 15 mins covered. Stir and recover. Wait 15 mins, use within 30.

I did not know any better :sulk:
 
Its a learning curve, but yeast is good for ages. I tend to rehydrate when I start my boil, 2+ hours later it is pitched in to the FV after my wort has cooled. (I am an All Grain brewer so take a bit longer than the kits)

Next time you know better.
 
Very true.

Thanks for the advice all. Temp is coming down nicely now. Will try and pitch the yeast either tonight or tomorrow morning and see how I get on... Fingers crossed!
 
Yeast was pitched on the next morning and one week on I've taken a gravity reading and it's spot on... And tasted fine. Looks like it's survived! :) I'll give it another week in the fermenter to ensure secondary is finished and next week I'll bottle before leaving it a few weeks to condition. Very excited! :) Thanks for all of the help!
 

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