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Old 11-06-2007, 04:14 PM   #21
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Quote:
Originally Posted by iamjonsharp
Palmer's book is correct:

"With the exceptions of spoons, measuring cups and wide mouth jars, it is probably best to only use automatic dishwashers for heat sanitizing, not cleaning. Heat sanitizing is discussed later in this chapter."

http://www.howtobrew.com/section1/chapter2-2-1.html

"Dishwashers can be used to sanitize, as opposed to sterilize, most of your brewing equipment, you just need to be careful that you don't warp any plastic items. The steam from the drying cycle will effectively sanitize all surfaces. Bottles and other equipment with narrow openings should be pre-cleaned. Run the equipment through the full wash cycle without using any detergent or rinse agent. Dishwasher Rinse Agents will destroy the head retention on your glassware. If you pour a beer with carbonation and no head, this might be the cause."

http://www.howtobrew.com/section1/chapter2-2-3.html
yes that is exactly what I was referring to but apparently some folks disagree that dishwashers are capable of heat sanitizing....
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Old 11-06-2007, 04:26 PM   #22
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Quote:
Originally Posted by brewt00l
yes that is exactly what I was referring to but apparently some folks disagree that dishwashers are capable of heat sanitizing....
Gotcha.

Hmm. So has anyone ever had a dishwasher with a heat dry/antibacterial setting that wasn't able to sanitize bottles?
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Old 11-06-2007, 05:28 PM   #23
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WOW! Sanitization simply isn't as difficult as some of us are making it sound. There are the occasional bugs that move in and won't go away. But out of the thousands of members of HBT how many have had a bug like that? A couple dozen? And when those people got infections, they were horrible and no amount of bleaching, baking, etc. etc. etc. stopped it. Most of what I've read suggested those people only solved things by replacing old etched/cracked plastic parts. Doing anything more than a few no-soap runs through the dishwasher is a waste of time. If you get infected with something that can survive that, you won't kill it with any of the other methods mentioned. I think I'll double check the temp in my dishwasher with my digital thermometer and check back in with this thread.

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Old 11-06-2007, 06:25 PM   #24
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Well, my test is complete, and I'm not terribly happy with the results: 150 degrees+ for the last 15 minutes of the cycle. Any comments on how that relates to sanitization???

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Old 11-06-2007, 08:39 PM   #25
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Quote:
Originally Posted by camiller
So you don't have any problems with the jet dry dispenser in your dishwasher? Or have you never filled it?

The original poster suggested he was in fact cleaning his bottles in the dishwasher and planed to sanitize them on botteling day.
To be honest, the jet dry dispenser rarely gets checked. We've used it but it's very hit or miss if it gets refilled. I haven't noticed any problems with head retention on my brews.

Yep, as I pointed out, I learned the hard way that the dishwasher does not clean the insides of bottles. Works great on the outsides. It'll even take off labels (though they tend to plug up the drain ).

I say clean your bottles by hand and it's okay to use the dishwasher to sanitize them on brew day.
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Old 11-06-2007, 08:43 PM   #26
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Quote:
Originally Posted by shafferpilot
Well, my test is complete, and I'm not terribly happy with the results: 150 degrees+ for the last 15 minutes of the cycle. Any comments on how that relates to sanitization???
That doesn't sound like it would be hot enough, but the question is what were you measuring the temperature of? I think you need to get the surfaces that you want sanitized above 180 degrees. The air temp inside the dishwasher could be less than the temp of the bottle surfaces. Not sure. I know that I've use my dishwasher to sanitize my bottles and other than not using pre-cleaned bottles the first time I've never had any problems.
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Old 11-06-2007, 09:17 PM   #27
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I agree. I was really hoping to see around 200. The probe is stainless and I had it in the lower rack. I think on next bottling day, I'll put the probe in with the bottles and see what it says. If it's still that low, maybe I'll try running the heat cycle more than once and see what that does. Also, the dishwasher was empty when I ran the test, and I hurried it through the wash cycles, so that could easily skew the results. I'll sound off when I get better test results

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Old 12-06-2007, 05:40 PM   #28
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When reheating food for service in restaurants you must take it to 165 F for a few minutes to kill the bugs.

Water boils (steam) at 212 F.
If your diswasher puts out tons of steam if you open it during the cycle just think how hot the surface of glass will be if you let it go the entire cycle.

Home machines should be more than adequate for sanitizing (again, not cleaning).

Perhaps this should be another thread but what about popping bottles into the microwave for a few seconds? That seems like it should work.

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Old 12-06-2007, 06:06 PM   #29
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unless they're recently acquired bottles, why the need for cleaning? Seriously, if you don't rinse them out when you pour it, then you're just making more work for yourself.

Anyone who bottles should have a bottle jet, too.

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Old 12-06-2007, 06:06 PM   #30
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Quote:
Originally Posted by Nazhuret
Perhaps this should be another thread but what about popping bottles into the microwave for a few seconds? That seems like it should work.
No way, if I remember how microwaves work. They actually don't heat a container, they have electromagnetic waves kind of like radiowaves. The reason the food cooks is that it causes the molecules to "vibrate", causing friction which heats and cooks the food, especially fat and water molecules. It's basically non-radioactive radiation. Since there is no fat (or water) in an empty bottle, it wouldn't work. But you could maybe put those bottles in a container of water and boil them. Of course, you could do that on the stove or oven, too.
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