Usage of Starsan

[Miles_1111]

I use SS for sanitizer. Just want to know confirm that
1. Am I correct to use 2.5ml SS with 3L water?
2. Do I need to wait until the siphon pipe and fermentor become dry after santized by SS? I know some bubbles in the fermentor is OK, but am I OK to use the fermentor when it is still wet after santized? the same as siphon pipe and other items that need to be santized.

Much appreicated. Thank you.

 

[thehaze]

Everything you spray or dip in Star San must be clean and wet. Your equipment should still have Star San or Star San foam on it.

I use around 1.5-1.8 ml Star San to 1 l of distilled water. I buy 5 l bottles of distilled water and add 8-9 ml of Star San. Shake well and keep the lid on at all times.

 

[IslandLizard]

Starsan dosage is 1 fl.oz. per 5 US gallons.

Everything you spray or dip in Star San must be clean and wet

Must be clean, yes, but doesn't need to be wet.

A surface remains sanitized as long as it is wet with Starsan. So don't let it dry. Its foam works as well as the liquid.

 

[bleme]

1oz:5gal = 30ml:19L
2.5/30*19=1.6l so it looks like you are about half recommended concentration, assuming they sell Star-San in the same concentration in your country.

 

[thehaze]

My formulation was a bit off, but the surface and equipment you spray it or apply it on, must be clean. And yes, you need to use more. But the bottle/container does come with guidelines as to much you have to use, in order for it to be efficient. Follow those and you will be good to go.

 

[Miles_1111]

Thanks. Laltely I participated in some local homebrewing competitions, the feedback is that my beers tastes "full of diacetyl, aldehyde，etc, and a bit sour. be aware iof contamination". My shortage use of ss with water explains why. Cheers guy.

 

[IslandLizard]

Thanks. Laltely I participated in some local homebrewing competitions, the feedback is that my beers tastes "full of diacetyl, aldehyde，etc, and a bit sour. be aware iof contamination". My shortage use of ss with water explains why. Cheers guy.

Diacetyl, aldehyde and many other flavor/aroma flaws are totally unrelated to (lack of) sanitation. Souring and associated off-flavors and aromas may well be.

I think I've read that Starsan concentrations may vary with markets. Like in the U.K. the concentrate may be less concentrated than in the U.S., so you'd need to use more. Definitely check the dilution guidelines on the bottles, or contact Five Stars directly for clarification.

There is no shame in using Iodine based sanitizers, such as Iodophor. They work differently and can eradicate germs that Starsan can't. Many of us homebrewers alternate between the two for best overall sanitation.

 

[Miles_1111]

Diacetyl, aldehyde and many other flavor/aroma flaws are totally unrelated to (lack of) sanitation. Souring and associated off-flavors and aromas may well be.

I think I've read that Starsan concentrations may vary with markets. Like in the U.K. the concentrate may be less concentrated than in the U.S., so you'd need to use more. Definitely check the dilution guidelines on the bottles, or contact Five Stars directly for clarification.

There is no shame in using Iodine based sanitizers, such as Iodophor. They work differently and can eradicate germs that Starsan can't. Many of us homebrewers alternate between the two for best overall sanitation.

I think one of the reasons of having too much of Diacetyl is because of lack of sanitation or infection, as in How to Brew it says "Diacetyl can be the result of the normal fermentation process or the result of a bacterial infection." The contamination can affect the ability of the yeast, so it will create more Diacetyl, right?

 

[IslandLizard]

I think one of the reasons of having too much of Diacetyl is because of lack of sanitation or infection, as in How to Brew it says "Diacetyl can be the result of the normal fermentation process or the result of a bacterial infection." The contamination can affect the ability of the yeast, so it will create more Diacetyl, right?

A Pediococcus (bacterial) infection can throw off lots of diacetyl, which is accompanied by souring as well in non-sour beers.
Normal diacetyl production by a clean yeast can be conditioned out during a diacetyl rest at higher temps at the end of fermentation.

 

[ncbrewer]

From this article https://www.morebeer.com/articles/homebrew-off-flavors:

"Bacteria and wild yeast can generate almost every off flavor listed above. If your beer develops a funky flavor and none of the referenced troubleshooting tips take care of the problem, you are probably dealing with an infection."