Wort chiller sanitizing. - Home Brew Forums
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Old 10-19-2012, 01:09 AM   #1
BadBeagleBrew
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Due to late extract additions, having the ic sanitizing in the boil is a bit of a pita. Will dipping it in star san be ok, or is there something about the copper that requires boiling to kill everything on the surface? Thanks.



 
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Old 10-19-2012, 01:20 AM   #2
45_70sharps
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Boiling is best, but you know that.
Fill a 5 gallon bucket with your favorite sanitizer and let it sit there while you boil the wort. It will be fine.
There is copper and brass on other fittings people use and it cleans fine.
Make sure and clean it well first and you are good to go.

If you are like me, your primary bucket is full of sanitizer and brewing gear while you are brewing anyway.



 
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Old 10-19-2012, 07:01 PM   #3
BadBeagleBrew
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That's what I figured thanks for the confirmation.

 
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Old 10-19-2012, 07:49 PM   #4
zeg
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I do my late extract additions with 15-20 minutes left in the boil, so I just do the addition, then plop the IC in there once it's back to boil and the hot break subsides.

 
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Old 10-20-2012, 03:37 AM   #5
Calder
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I used to add it to the boil just prior to the finishing hops. But lately I've been adding it at flame out. It helps to bring down the temp a few degrees, but is still well up in the range where a few seconds will sanitize it. I add my flame out hops after I put the IC in the wort, and let everything steep for 15 to 30 minutes before starting cooling. Adding flame out hops a little below boiling seems to help.

 
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Old 10-20-2012, 09:45 AM   #6
beerman0001
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Jul 2011
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From a food safety standpoint. You only need to have it in 180deg water for 1 min.
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Old 10-20-2012, 05:07 PM   #7
BadBeagleBrew
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That's good to know I like to add my LME (cheaper) at flameout or as late as possible. Dumped the LME in once with the IC in the pot what a mess and a lesson learned lol. But yeah because I like to add the LME just before it hits the bucke,t the IC in the pot is kind of a nuissance. But if 1 min will sanitize the sucker than I'm game for that. I'm starting to learn how resilient beer really is.

 
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Old 10-20-2012, 10:21 PM   #8
Calder
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Quote:
Originally Posted by beerman0001 View Post
From a food safety standpoint. You only need to have it in 180deg water for 1 min.
Actually I think it is less than that. Something like 5 seconds at 160 F

 
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Old 10-21-2012, 11:25 AM   #9
beerman0001
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In a dish machine it is 180 prob around 5 sec any lower and you have to use chemicals. In the 3 compartment its is 180 for some sources say 30 sec some say a min.
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Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
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Old 10-21-2012, 03:31 PM   #10
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Quote:
Originally Posted by BadBeagleBrew View Post
Due to late extract additions, having the ic sanitizing in the boil is a bit of a pita. Will dipping it in star san be ok, or is there something about the copper that requires boiling to kill everything on the surface? Thanks.
I have StarSan in a spray bottle and just spray my chiller before putting it in the kettle. The kettle is 200+ degrees so just putting the chiller in there when you're ready to cool should be fine too.


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