What is the correct amount o bleach to mix in fermenter to get rid of faint beer odor?
What is the correct amount o bleach to mix in fermenter to get rid of faint beer odor?
I was wondering this today after bottling my first batch yesterday. I wasn't going to worry about it, although after sitting in PBW, the white bucket is slightly discoloured from the dark beer. Is the staining equally unconcerning?
There is no worries about residual odor or stains, but if the odor bothers you I've used hot water and baking soda and let it sit a few days. Seemed to work well.
That might be true about beer flavors, but get some rootbeer in there and you'll never get rid of the rootbeer taste. I have dedicated beer lines for serving rootbeer as the flavor is persistent and will affect the next product coming through the same lines.
So, while rootbeer probably won't be in those buckets, consider that there are flavors that can affect them.
Didn't really measure, just dumped a bunch in. (Really scientific method I know) something like half a box.
I would take it under consideration. I would buy a few different fermenting buckets if I were you. Cheap insurance for different brews. I have brewed multiple styles of brew in my buckets with no ill effects. I do however do a bleach/vinegar soak for sanitizing between brew sessions (I have starsan and use it, but I'm running low and use that for a quick sanitizing session on brew day). So, not sure why someone previously stated to not use bleach. Dilute it to the proper ratio and it works fine. I rarely "measure" my bleach to water and have never had a problem. Rinse thoroughly on brew day and it's ready to roll. After a long soak, I rarely smell the previous brew. Just my .02 though...
That might be true about beer flavors, but get some rootbeer in there and you'll never get rid of the rootbeer taste. I have dedicated beer lines for serving rootbeer as the flavor is persistent and will affect the next product coming through the same lines.
So, while rootbeer probably won't be in those buckets, consider that there are flavors that can affect them.
It's generally excepted to use 1TBSP bleach per gallon of water. Soak 20 minutes,then drain & rinse till bleach smell goes away.
Mixing bleach and vinegar is 'like waging chemical warfare on yourself' as I read somewhere. Tread with caution.The creator of star san said if you choose to use bleach for sanitization, I believe you need to add white vinegar as well to create the correct acidic environment to sanitize. I typically use 1T per gallon of water, then add 5T of vinegar after the bucket is filled and let soak anywhere from 30min to days. Note: I've done with straight bleach with no issues. I'm just now recently adding the vinegar as I read an article from the creator of starsan to add vinegar to the mix for correct sanitization if using bleach. You don't want to add the bleach and vinegar together before diluting or you could create a science experiment that could be dangerous. So add 1, then water, then the other at the end. Just my .02
Mixing bleach and vinegar is 'like waging chemical warfare on yourself' as I read somewhere. Tread with caution.
Sooo... are you saying that yes, a more robust beer could impart a taste to a lighter beer if they were fermented in the same bucket?
No problems if you rinse well. But I've switched to oxyclean instead of bleach for household stuff too since I can't seem to use bleach without getting it on ME
OK, now that some familiar and slightly more trusted (sorry everyone else) have chimed in, I go back to the original post question.
What proportion of bleach / water should I use?
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