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Old 12-06-2013, 11:54 PM   #1
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Default Forgot to sanitize!?

So I just brewed a batch a couple hours ago and it hits me that I forgot to sanitize the bowl that I dehydrated the yeast in!

Do I go purchase a few campden tablets, or do I wait it out?

We had an ice/snow storm here yesterday and I couldn't get to work (hence the brewing.) Would be difficult but not impossible to get to the LHBS, assuming they can open it tomorrow.

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Old 12-07-2013, 12:04 AM   #2
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Did you or the dog lick the bowl? Was the bowl out in the dirt?

If it was clean it's probably fine. I use cups that have been through the dishwasher and I haven't had a problem yet.

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Old 12-07-2013, 12:10 AM   #3
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The bowl was clean. Had been in the cabinet at most a few days.

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Old 12-07-2013, 12:25 AM   #4
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I've done over 20 batches of beer and haven't sanitized yet. It was pure accident of course. I thought oxyclean was a cleaner and sanitizer in one. Not recommending this at all but I haven't had an infection yet. I think you'll be fine.

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Old 12-07-2013, 12:27 AM   #5
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Ok, feel pretty good about this. Thanks guys!

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Old 12-07-2013, 05:10 AM   #6
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Quote:
Originally Posted by skunkfunk View Post
So I just brewed a batch a couple hours ago and it hits me that I forgot to sanitize the bowl that I dehydrated the yeast in!

Do I go purchase a few campden tablets, or do I wait it out?

We had an ice/snow storm here yesterday and I couldn't get to work (hence the brewing.) Would be difficult but not impossible to get to the LHBS, assuming they can open it tomorrow.
I'm curious as to why would you want to put a few campden tabs in a fermenting batch? It might inhibit the yeast from reproducing, but I don't see that curing an infection (if you have one to begin with).
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Old 12-07-2013, 08:48 AM   #7
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Quote:
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I'm curious as to why would you want to put a few campden tabs in a fermenting batch? It might inhibit the yeast from reproducing, but I don't see that curing an infection (if you have one to begin with).
Campden tablets are sodium or potassium metabasulfite and give off SO2 which can prevent/kill other microorganisms. I'm not sure but I think it might have the same effect on the yeast as well depending on how the ppm get. It will definitely stun the yeast during fermentation though.
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Old 12-07-2013, 12:39 PM   #8
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Just keep an eye and a nose on it. Watch for mold, unususl krausen, and off odors. If that happens, then worry. There are always wipd yeasts and bacteria in beer. The hops help against bacteria, and if your yeast thrives it will crowd out others.

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Old 12-07-2013, 12:43 PM   #9
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Old 12-07-2013, 12:55 PM   #10
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I use quart canning jars for my starters. the one time I just grabbed a jar from the cabinet and didn't sanitize, next day starter smelled like vinegar.

the jar had been through the dishwasher and only in the cabinet a couple days.

not saying your batch is ruined, not saying dump it. but it doesn't take much, doesn't take long for a batch to go bad

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