Did anyone here hear the interview that James from Basic Brewing did with Charlie Talley (the inventor of Star San) about using bleach to sanitize.
Then, if you heard the interview, I would love to know if anyone has tried what Charlie suggested as the correct way to use bleach for sanitization.
It seems that Charlie spent the early part of his career working for a company that produced sodium hypochlorite and selling it to Purex. According to him, bleach is used at one ounce to the gallon, followed by one ounce per gallon of white vinegar to neutralize the excess caustic in the bleach. Again, according to the interview, this should give you 20 ppm active chlorine, and that is the killing species that you are looking for. And at that level, once you have poured out the sanitizer solution and let it drain for a few seconds, there is no need to rinse, because there is not enough remaining to taste.
For those who are concerned about adding acid to bleach, the vinegar is added after the bleach is diluted to one ounce per gallon. Unless you add vinegar directly to the bleach, no chlorine gas will be produced.