Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Grocery Store Sanitizer in a Pinch??
Reply
 
Thread Tools
Old 09-26-2010, 06:38 PM   #1
JayPowHound
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Malden, MA
Posts: 32
Default Grocery Store Sanitizer in a Pinch??

HELP!! I've just gotten all set up, cleaned, etc. to rack my porter from carboy to keg and realized that I'm out of sanitizer!! I'd rather not put everything away and wait until tomorrow and I probably won't have a chance to get to the LHBS today, so what's the best option from the grocery store? Should I use bleach and vinegar and hope I don't kill myself? Rubbing alcohol? Something else?? What to do, what to do??


JayPowHound is offline
 
Reply With Quote
Old 09-26-2010, 06:58 PM   #2
DakotaRules
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
DakotaRules's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Melrose, MA
Posts: 1,713
Liked 40 Times on 30 Posts
Likes Given: 24

Default

you can use bleach but make sure you rinse well and there is no residue.


DakotaRules is offline
 
Reply With Quote
Old 09-26-2010, 07:01 PM   #3
samc
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 5,423
Liked 60 Times on 56 Posts
Likes Given: 29

Default

Stay home and boil a pot of water. Pour into keg, let it sit - cover and roll the keg around for a few minutes.
samc is offline
 
Reply With Quote
Old 09-26-2010, 07:06 PM   #4
JayPowHound
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Malden, MA
Posts: 32
Default

Quote:
Originally Posted by samc View Post
Stay home and boil a pot of water. Pour into keg, let it sit - cover and roll the keg around for a few minutes.
Really? I thought it would only sanitize if it was actually boiling... once I get it into the keg it will be a couple degrees cooler, will that work??

As for the bleach, should I mix it with vinegar and try to avoid the fumes or just stick with straight bleach? What solution would you use for 5gal water??
JayPowHound is offline
 
Reply With Quote
Old 09-26-2010, 07:14 PM   #5
samc
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 5,423
Liked 60 Times on 56 Posts
Likes Given: 29

Default

Hot Water
Hot-water sanitizing -- through immersion (small parts, knives, etc.), spray (dishwashers), or circulating systems -- is commonly used. The time required is determined by the temperature of the water. Typical regulatory requirements (Food Code 1995) for use of hot water in dishwashing and utensil sanitizing applications specify: immersion for at least 30 sec. at 77C (170F) for manual operations; a final rinse temperature of 74C (165F) in single tank, single temperature machines and 82C (180F) for other machines. Many state regulations require a utensil surface temperature of 71C (160F) as measured by an irreversibly registering temperature indicator in ware washing machines. Recommendations and requirements for hot-water sanitizing in food processing may vary. The Grade A Pasteurized Milk Ordinance specifies a minimum of 77C (170F) for 5 min. Other recommendations for processing operations are: 85C (185F) for 15 min., or 80C (176F) for 20 min. The primary advantages of hot-water sanitization are: relatively inexpensive, easy to apply and readily available, generally effective over a broad range of microorganisms, relatively non-corrosive, and penetrates into cracks and crevices. Hot-water sanitization is a slow process which requires come-up and cool-down time; can have high energy costs; and has certain safety concerns for employees. The process also has the disadvantages of forming or contributing to film formations, and shortening the life of certain equipment or parts thereof (gaskets, etc.).


http://www.azdhs.gov/phs/oeh/fses/fecs_wcq3.htm
samc is offline
 
Reply With Quote
Old 09-26-2010, 07:17 PM   #6
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Airborneguy's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Isle of Staten
Posts: 10,856
Liked 843 Times on 624 Posts
Likes Given: 1105

Default

Also, remember that the beer now has alcohol in it, so you are a lot less likely to get an infection at this point. Not saying don't be careful, but don't get too excited.

RDWHAHB!!!
__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter
Airborneguy is offline
 
Reply With Quote
Old 09-26-2010, 07:20 PM   #7
DakotaRules
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
DakotaRules's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Melrose, MA
Posts: 1,713
Liked 40 Times on 30 Posts
Likes Given: 24

Default

Just go with straight bleach, a safe bleach sanitizer solution is 50 to 100 ppm (parts per million). Anything less will not sanitize sufficiently. A solution too concentrated may cause illness and will eventually pit and corrode your stainless steel equipment.

How to Make a Sanitizer Solution With Bleach | eHow.com http://www.ehow.com/how_2190554_make...#ixzz10fHVQYoI

Add full strength chlorine bleach to the water. A general rule is 1 capful of bleach per 1 gallon of water.

That is a basic link but that was my rule of thumb when i worked in restaurants for cleaning and sanitizing. Make sure to rinse well.
DakotaRules is offline
 
Reply With Quote
Old 09-26-2010, 08:50 PM   #8
CrackyMcZap
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Posts: 36
Liked 4 Times on 2 Posts

Default

Here's the recipe for the BWV no-rinse sanitizer, bleach + water + vinegar. Can't get easier or cheaper than that.

http://www.homebrewtalk.com/blogs/fr...sanitizer.html
CrackyMcZap is offline
 
Reply With Quote
Old 09-26-2010, 09:03 PM   #9
DakotaRules
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
DakotaRules's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Melrose, MA
Posts: 1,713
Liked 40 Times on 30 Posts
Likes Given: 24

Default

I just don't see the need in mixing acids together when just using one will work just fine. my $ .02
DakotaRules is offline
 
Reply With Quote
Old 09-26-2010, 09:10 PM   #10
CrackyMcZap
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Posts: 36
Liked 4 Times on 2 Posts

Default

Sure, using one will work fine, but using both increases its effectiveness. Why use Star San when just bleach will work fine? Because it works better. No-rinse also reduces the likelihood of infection from tapwater and eliminates the need for a large stock of pre-boiled water.


CrackyMcZap is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hydrogen peroxide in a pinch maple_shaft Equipment/Sanitation 21 05-07-2011 06:09 PM
Bleach = No Rinse Sanitizer in a pinch Germelli1 Equipment/Sanitation 11 04-28-2011 03:31 PM
Questions about inline thermometer and pinch valve for plate chiller slt140 Equipment/Sanitation 4 05-17-2010 06:48 PM
sanitizer in ABS jspence1 Equipment/Sanitation 6 09-04-2008 06:28 PM
What Sanitizer do you use? aekdbbop Equipment/Sanitation 38 12-13-2006 10:53 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS