Santizing "makes" mash paddle - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Santizing "makes" mash paddle

Reply
 
Thread Tools
Old 03-26-2013, 12:55 AM   #1
Cposten
Recipes 
 
Mar 2013
Posts: 181
Liked 10 Times on 6 Posts



Hey am currently going through an intense equipment sanitization. Had an infected batch. I recently got a maple paddle that has no finish and was wondering the proper way to sanitize it. I have sanstar but don't know how to go about using it for fear it'll suck it up and taint my next batch. Thanks.



 
Reply With Quote
Old 03-26-2013, 01:00 AM   #2
LLBeanJ
HBT_SUPPORTER.png
 
LLBeanJ's Avatar
Recipes 
 
Feb 2012
Windsor, CO
Posts: 2,611
Liked 580 Times on 422 Posts


If you're using it only for the mash and it never touches your wort post-boil, there's no need to sanitize it.



 
Reply With Quote
Old 03-26-2013, 01:01 AM   #3
jsguitar
HBT_SUPPORTER.png
 
jsguitar's Avatar
Recipes 
 
May 2011
Overland Park, KS
Posts: 1,158
Liked 114 Times on 89 Posts


That shouldn't be a concern being that it would only be used pre-boil. You need to look at everything post boil.

 
Reply With Quote
Old 04-18-2013, 07:39 PM   #4
patthebrewer
Recipes 
 
Sep 2012
, allenwood, nj
Posts: 688
Liked 56 Times on 49 Posts


Hello! Yup....definately don't need to sanitize it. Your only using it pre-boil in the mash tun, and you should rinse it with clean water after each use. You actually sterilize (not just sanitze) your wort in the course of boiling. The usual culprits are the fermenter, racking hoses, and ball valves. For difficult infections try bleach first, then starsan after
__________________
Manasquan River Brewing LLC

 
Reply With Quote
Old 04-18-2013, 07:44 PM   #5
Ddubduder
Recipes 
 
Nov 2012
Land O Lakes, FL
Posts: 232
Liked 14 Times on 14 Posts


Your not actually sterilizing with the boil, there are still something's that could survive the boil however the overwhelming majority will be killed by it. Whats left over would be overtaken by the yeast growth (if your cool side process is clean). It's important to note the wort is not sterile at only boiling temps, that takes a much higher temp...or chemical assistance.

 
Reply With Quote
Old 04-19-2013, 12:37 PM   #6
patthebrewer
Recipes 
 
Sep 2012
, allenwood, nj
Posts: 688
Liked 56 Times on 49 Posts


Quote:
Originally Posted by Ddubduder View Post
Your not actually sterilizing with the boil, there are still something's that could survive the boil however the overwhelming majority will be killed by it. Whats left over would be overtaken by the yeast growth (if your cool side process is clean). It's important to note the wort is not sterile at only boiling temps, that takes a much higher temp...or chemical assistance.
Incorrect...boiling wort for an hour does infact sterilize. This is one of simplest forms of doing so....anyone thats ever had microbiology in college knows this....surgical implements can also be sterilized in this manor. The most common application of this is in canning, as most gardeners who can their own veggies can tell you. The bacteria must be re colonized into your wort after cooling.....which happens from enviromental conditions (I.e. dust particle in you household air, pollen, suicidal bees, and nose hairs) In practice your wort is almost always re colonized in some form or another post boil.........but it takes time for an infection to grow, and thats when the clock starts to tick. Will your yeast create enough alcohol in time????
__________________
Manasquan River Brewing LLC

 
Reply With Quote
Old 04-19-2013, 12:46 PM   #7
Ddubduder
Recipes 
 
Nov 2012
Land O Lakes, FL
Posts: 232
Liked 14 Times on 14 Posts


Quote:
Originally Posted by patthebrewer

Incorrect...boiling wort for an hour does infact sterilize. This is one of simplest forms of doing so....anyone thats ever had microbiology in college knows this....surgical implements can also be sterilized in this manor. The most common application of this is in canning, as most gardeners who can their own veggies can tell you. The bacteria must be re colonized into your wort after cooling.....which happens from enviromental conditions (I.e. dust particle in you household air, pollen, suicidal bees, and nose hairs) In practice your wort is almost always re colonized in some form or another post boil.........but it takes time for an infection to grow, and thats when the clock starts to tick. Will your yeast create enough alcohol in time????
I'm sorry to tell you that your microbiology professor lied to you. Yes, boiling water will kill bacteria, but it is not enough for some fungal growth. Being sterile is killing 100% of all organic material and leaving fungal growth behind is not killing 100%. There are several baddies that are heat tolerant and a simple rolling boil will not kill them all. That is the reason an autoclave reaches temperatures above 100c or 212f. Do a quick google search and you'll find the answer, or listen to the sanitize episode of Brew Strong on the BN, the owner of Five Star (ie, Starsan and PBW) products is very clear exactly what the difference between sanitize and sterilize.

 
Reply With Quote
Old 04-19-2013, 01:16 PM   #8
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


Quote:
Originally Posted by Ddubduder View Post
I'm sorry to tell you that your microbiology professor lied to you. Yes, boiling water will kill bacteria, but it is not enough for some fungal growth. Being sterile is killing 100% of all organic material and leaving fungal growth behind is not killing 100%. There are several baddies that are heat tolerant and a simple rolling boil will not kill them all. That is the reason an autoclave reaches temperatures above 100c or 212f. Do a quick google search and you'll find the answer, or listen to the sanitize episode of Brew Strong on the BN, the owner of Five Star (ie, Starsan and PBW) products is very clear exactly what the difference between sanitize and sterilize.
correct! Spores can survive boiling. Stuff like Botulism can survive boiling. The good news is that these spores won't grow in beer. The beer ph is too low or something like that.

 
Reply With Quote
Old 04-19-2013, 01:31 PM   #9
snowtires
Recipes 
 
Sep 2012
Posts: 560
Liked 70 Times on 49 Posts


This is true, certain things can be canned at boiling temperature but other item need to be canned under pressure for higher temp like veggies
__________________
Primary 1 Hoppy birthday IPA
Primary 2 Citra blonde
Secondary: Do people still use secondaries?
Drinking: Beer from the store :(

 
Reply With Quote
Old 04-19-2013, 01:32 PM   #10
Mojzis
Recipes 
 
Jan 2012
Rochester, NY
Posts: 1,258
Liked 148 Times on 105 Posts


You're still missing the point. Yes there are (a select few) some that can survive the boil. However their concentration in the wort and on equipment is ridiculously low or non existent in the home brew setting. You're just scaring some people thinking more than a boil is needed lol. What is in your wort goes through an hour boil, quick cooling, acidic conditions, competition and out competing by yeast and then high alcohol levels. Sanitation is more than enough for us.

You do not need to sanitize the mash paddle unless you are dunking it into to your fresh wort. Like a few others have said you're contamination is coming after the boil. Clean everything that touches your cooled wort, which involves taking equipment and valves apart and letting them soak.



patthebrewer Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Maybe stupid question, but what makes a beer a "double" or "triple" beer? damdaman General Beer Discussion 40 03-21-2012 03:34 AM
Bucephalus "Martingale" - partial mash "fast" Festbier kwantam Recipes/Ingredients 3 03-23-2011 07:31 PM
"Mash" Paddle at Home Depot pkincaid All Grain & Partial Mash Brewing 17 10-12-2010 03:24 PM
Stainless Steel Mash/stirring Paddle 36" AnthonyD For Sale 5 02-16-2010 05:01 AM


Forum Jump