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Old 11-10-2010, 06:12 PM   #1
william_shakes_beer
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Oct 2010
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Starsan is an example of sanitizers that can be used to sanitize clean surfaces, IE kill bacteria.

Starsan is a no rinse sanitizer and in fact the sanitizing action stops when the product dries.

Yeast is a microscopic creature similar to bacteria

Why is Yeast not killed by sanitizer? Or is the starsan so diluted by the (wort, beer) that it is not longer dangerous to Yeast (and Bacteria?)



 
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Old 11-10-2010, 06:26 PM   #2
sportscrazed2
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It's my understanding that the ph of the wort neutralizes the star san. can anyone else confirm this?



 
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Old 11-10-2010, 06:32 PM   #3
Skaggz
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Starsan starts to loose it's effectiveness when the pH gets above 3.0. Since wort/beer pH is higher than 3.0, and since it is only a residual amount of Starsan solution mixed in with the wort/beer it is rendered ineffective.

If you were to pitch your yeast into a concentrated Starsan solution, then they would most likely die. But I'd like to believe those bastards put up a good fight first.
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Old 11-10-2010, 06:35 PM   #4
sportscrazed2
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Quote:
Originally Posted by Skaggz View Post
Starsan starts to loose it's effectiveness when the pH gets above 3.0. Since wort/beer pH is higher than 3.0, and since it is only a residual amount of Starsan solution mixed in with the wort/beer it is rendered ineffective.

If you were to pitch your yeast into a concentrated Starsan solution, then they would most likely die. But I'd like to believe those bastards put up a good fight first.
someone do an experiment with cheap yeast. maybe bakers yeast

 
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Old 11-10-2010, 06:36 PM   #5
JonK331
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Well, if you pitched yeast into 5 gallons of starsan, yes it would kill it. Starsan works at a pH of around 2.5, when small amounts are diluted with a higher pH wort, the star san is neutralized. Here's another thread about it:

http://www.homebrewtalk.com/f11/star...hor-ph-176159/

There's also a podcast around somewhere with an interview with Charlie Talley of Star San, that should answer all your questions as well.



 
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