grssmnperez
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Is it possible to put 6ml = to 1/5th of a fluid ounce in a gallon water jug, freeze it and then cut it out of the plastic to drop into hot wort?
Poobah58 said:Sure it's possible...but why?
Stauffbier said:Why do you want to put star san in your wort?
Pezedorado said:If you freeze it, the only thing Id worry about is chlorine. If you can use Brita or the like to clean that out, I wouldn't use any sanitizer. It would be a waste of money and risking flavor contribution or unintended consequences.
So if i use the sanitizer in the carboy and there is some left over, it may effect the flavor o the beer?
So if i use the sanitizer in the carboy and there is some left over, it may effect the flavor o the beer?
BrewKnurd said:There's a HUGE difference between "some left over" and "dropping a gallon of frozen sanitizer" into my wort.
I once drank a shot of diulted starsan. It has a mild citrusy flavor. I guarantee you would not detect the leftover foam, or a few ounces of starsan solution at the bottom of a carboy, in a 5 gallon batch of beer, unless you have some phenomenal sensitivity to the flavor of starsan.
I honestly think that in most beers, even a gallon would be hard to detect, but there's certainly no promises there.
The is only 6ml in the 1 frozen gallon. I am afraid if i boil the water and then try to poor it into a plastic container it will melt the container. That is the only reason i ruled that out. I am making a citrus beer so i don't think i would b able to taste it
grssmnperez said:The is only 6ml in the 1 frozen gallon. I am afraid if i boil the water and then try to poor it into a plastic container it will melt the container. That is the only reason i ruled that out. I am making a citrus beer so i don't think i would b able to taste it
Stauffbier said:Just let the water cool first. Just like chilling wort, you can put it in an ice bath if you want. I would just put the lid on the kettle and let the water chill over night when I did it.
and is usually kept frozen below -4F, which is a low enough temperature to kill almost all bacteria anyway.
May be a stupid question on my part but wouldn't this gallon of water change your target gravity or are you calculating this extra gallon in your #s. I have single a tier and use an immersion chiller to cool my wort. Interested in knowing other methods of cooling people use, just haven't heard of this one.
Sorry, not true. You don't kill off bacteria (well, some will die but not all) by freezing. They just go dormant, for the most part. Just like you can't kill bacteria on meat (or other foods) by freezing. (I'm not talking about liquid nitrogen cold or absolute zero , just normal deep freezer cold).
Bottom line is: don't fool yourself into thinking you can sterilize water by freezing it.
I'm not sure how well this translates to brewing, but I used to work in the meat department of a supermarket that made fresh sushi in the store. We had to keep the fish in a freezer that stayed lower than -4F because that was the lowest that infectious bacteria have been known to survive at. I'm not sure about wild yeast spores or some of the bacteria that can hurt your beer, but I'm willing to bet that if you brewed a beer using things only sanitized by freezing below -4F for a day or more that it would work out for you.
How long did they keep that fish hanging around? My guess is it was consumed rather quickly. With beer we're talking about liquid that might be sitting around as long as a month in the fermenter and possibly longer in a bottle or keg. That gives one or two bacteria plenty of time for multiplying into a large enough quantity to cause problems vs. a small amount in food that when consumed likely isn't enough to make a person sick..
We had to keep the fish in a freezer that stayed lower than -4F because that was the lowest that infectious bacteria have been known to survive at.
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