Vinegar as an Acid Rinse? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Brew Science > Vinegar as an Acid Rinse?

Reply
 
Thread Tools
Old 03-29-2011, 03:44 PM   #1
RonRock
Always Ready
HBT_LIFETIMESUPPORTER.png
 
RonRock's Avatar
Recipes 
 
Jul 2008
Underwood, Iowa
Posts: 1,264
Liked 8 Times on 8 Posts



I've read that diluted vinegar makes a good acid rinse. What is the dilution rate? Is pH a way to test or simply go by dilution rate? I plan to rinse my kegs and kettles as well as my conical, all stainless.



 
Reply With Quote
Old 03-29-2011, 04:23 PM   #2
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


I don't believe it is likely a good acid rinse as it is a weak acid and it has a strong flavor. Breweries tend to use strong acids, like hydrochloric, but these are a bit more difficult to handle. Obviously the flavor isn't a problem if you rinse well with water before using.

As for dilution, I don't see the point. Domestic distilled vinegar at full strength isn't going to harm stainless steel in any way. You are already getting so so performance at removing beer stone, so I would go full strength. Something like sani-clean while a bit more expensive is as safe to handle and would work at least as well.

If you are comfortable handling strong acids (gloves, eye protection, no kids around would be good ideas), get some Five Star Acid #5.



 
Reply With Quote
Old 03-29-2011, 04:36 PM   #3
RonRock
Always Ready
HBT_LIFETIMESUPPORTER.png
 
RonRock's Avatar
Recipes 
 
Jul 2008
Underwood, Iowa
Posts: 1,264
Liked 8 Times on 8 Posts


Thanks. I will look into Acid #5. I always use Star San for anything on the cold side before racking into. My concern is the hard water I have always leaves a white residue on everything even after a good rinse. Probably not a problem, but I just hate it. I figured a cheap and easy to rinse before storage until next use would be a vinegar rinse.

Flavor is a big reason for my question. Vinegar flavored beer don't appeal to me.

 
Reply With Quote
Old 03-29-2011, 07:56 PM   #4
ajdelange
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Aug 2010
McLean/Ogden, Virginia/Quebec
Posts: 8,935
Liked 1371 Times on 1045 Posts


I guess the one acid I would avoid for use with stainless is hydrochloric because of the effects of chloride ion on stainless. Phosphoric is popular as an acid rinse as is a mixture of phosphoric and nitric (because they team up against beer stone).

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Acid Rests menschmaschine Brew Science 16 06-14-2012 01:43 PM
Alkalinity and Lactic Acid Moneyjacket Brew Science 12 02-08-2011 02:08 PM
Acid Additions philbert119 Brew Science 9 01-12-2011 09:00 PM
Did I make vinegar, or does this beer need some time. Like a year. kmlavoy Brew Science 1 11-29-2009 10:14 PM
How much Lactic acid ? Bru Brew Science 14 08-06-2009 11:40 PM


Forum Jump