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Old 08-04-2009, 02:25 PM   #21
Joe Camel
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If you can guesstimate how much bleach fell into the wort, you can calculate how much campden to drop in to neutralize it. It should work the same way as it does for city water. I'd rather have higher sulfates than chlorophenols.

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Old 08-04-2009, 02:41 PM   #22
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I'll give you an example,

1tbsp per gallon of household bleach is around 200ppm. 1 oz of this in a 5 gallon carboy will make about a 0.3ppm final.

1 campden tablet should neutralize 5 gallons of 20ppm chlorine easily as most people use 1 tablet to condition 20 gallons of city water (about 4-5ppm chlorine typically)

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Old 08-04-2009, 03:02 PM   #23
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Originally Posted by dontman View Post
I put nothing in my blowoff bucket. Any bacteria that can swim in air against the co2 current flowing out through the 4' blow off hose and successfully contaminates my beer deserves the victory I say. Hasn't happened in over 200 batches and I feel safe for the next 200. Until that super bacteria with wings hits, that is.
I'll ruin your plan with two words....

Fruit Flies

You get fruit flies anywhere near your blowoff bucket and you'll be in malt vinegar city.
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Old 08-04-2009, 04:29 PM   #24
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Quote:
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I'll ruin your plan with two words....

Fruit Flies

You get fruit flies anywhere near your blowoff bucket and you'll be in malt vinegar city.
Who cares if the blowoff turns into vinegar? I'm not drinking it. I throw it out.

No fruit fly (or bug that the fruit fly brings with it) is swimming up the 4' hose against a steady stream of co2 and yeasty blowoff. Wouldn't make it halfway before it died.

Heck, there are people who use no cap or airlock ever, only a piece of foil across the top. I've done this as well. Still have never had a malt vinegar beer.

And like I said before, I've done over 200 batches that blew off with nothing but air in the blow off jug and have never had an infection so it is not really a plan but a tried and tested practice.

Just in case though: I do like some good malt vinegar. It is good on fries and I use it as the braising liquid for my ribs. Might take a while to go through 5 gallons though.
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Old 08-16-2009, 02:10 PM   #25
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Quick Update: Where can I get this Campden? I have never heard of it? I removed the beer from primary today and noticed no off smell but I am going to leave it in secondary for a week or so untill I keg it. I'll let everyone know the taste!

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