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Home Brew Forums > Home Brewing Beer > General Beer Discussion > So, how does Star San turn into a yeast nutrient?
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Old 05-27-2011, 10:43 PM   #1
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Default So, how does Star San turn into a yeast nutrient?

Is there any official explanation for how Star San goes from being a product that kills wild bacteria and yeast cells to becoming a helpful yeast nutrient in the wort?

I've done a few vague Google searches, without much luck.

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Old 05-27-2011, 10:52 PM   #2
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It's all about the concentration. At the prescribed dose, it destroys bacteria cell walls. At dilute concentrations, it mostly dissociates, freeing phosphate for yeast to use. Yeast nutrient that you buy in the store is primarily nitrogen compounds and phosphates- the breakdown products of StarSan are phosphate.

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Old 05-27-2011, 10:59 PM   #3
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It's all about the concentration. At the prescribed dose, it destroys bacteria cell walls. At dilute concentrations, it mostly dissociates, freeing phosphate for yeast to use. Yeast nutrient that you buy in the store is primarily nitrogen compounds and phosphates- the breakdown products of StarSan are phosphate.
+1 only edit "concentration, dose, (&) dilute concentration" with pH.

It's all about the pH of the solution, which isn't saying DS was wrong. At pH 3 or higher Star San is an effective sanitizer. As the pH drifts/blends toward neutral (with the wort pH) it becomes nutrient.
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Old 05-27-2011, 11:03 PM   #4
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Meh. In the end pH is just a measure of H+ concentration. I'll stick by what I said. :P

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Old 05-27-2011, 11:11 PM   #5
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Originally Posted by GilaMinumBeer

+1 only edit "concentration, dose, (&) dilute concentration" with pH.

It's all about the pH of the solution, which isn't saying DS was wrong. At pH 3 or higher Star San is an effective sanitizer. As the pH drifts/blends toward neutral (with the wort pH) it becomes nutrient.
You mean pH 3 or lower, dingbat!!!1

Which isn't saying you were wrong. Or wait, yeah, it kind of does...
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Old 05-28-2011, 05:37 AM   #6
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Just throwing this out there, the dude who made star san says a pH of 3.5 or lower and it kills ****.

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Old 05-28-2011, 12:20 PM   #7
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Just throwing this out there, the dude who made star san says a pH of 3.5 or lower and it kills ****.
Yes. I suspect that the "dude" (Charlie Talley at Five Star) would be really easy to contact for anyone who requires further clarification on this subject.
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Old 05-28-2011, 12:24 PM   #8
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This podcast has been posted every time this question comes up, it's all over the place on here, in fact a transcript of it is even stickied at the top of the equipment/sanitiation section of the forum.

Quote:
March 29, 2007 - Sanitizing with Bleach and Star San
Charlie Talley from Five Star Chemicals tells us best practices in using household bleach and Star San in sanitizing equipment.

http://media.libsyn.com/media/basicb...br03-29-07.mp3
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Old 05-28-2011, 01:04 PM   #9
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This podcast has been posted every time this question comes up, it's all over the place on here, in fact a transcript of it is even stickied at the top of the equipment/sanitiation section of the forum.
Yes- and the part about bleach is worth a listen, even though I don't go near it for brewing. On brewday, it's Star San all the way.

Acidified bleach is very useful for cleaning/sanitizing things as a cheap expedient. As always, watch your clothes when mixing bleach soluitons. Bleach by itself is a poor sanitizer. Charlie Talley discusses how putting a tablespoon or so of white vinegar into the bleach & water solution makes an effective sanitizing agent. Very useful for things like killing mold.

(NB: never, ever mix vinegar directly into bleach, or you will have the same experience as the British Army that morning in 1915 when the Germans used chlorine gas on them at Ypres....)
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Old 05-28-2011, 02:27 PM   #10
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(NB: never, ever mix vinegar directly into bleach, or you will have the same experience as the British Army that morning in 1915 when the Germans used chlorine gas on them at Ypres....)
if you do, just pee on a rag and breathe through that! That's what the Canadians did while the french and british lines fled!

I believe charlie talley was on the Brewing network as well. He discusses this yeast nutrient thing birefly.
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