Feldon
caveat brasiator
- Joined
- 13/1/09
- Messages
- 1,726
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Alkali things (high pH) feel slimy (eg. soap). Acid things (low pH) tacky (eg. lemon juice).
Nothing wrong with the sliminess, just the way chemistry works - doesn't mean there is anything like slime or algae growing there.
Some people think that cleaners and sanitizers are mutually exclusive - they're not necessarily. Sodium Percarbonate is an example that can beak down organic material like old malty bits and hop gunk (and I mean "organic" in the sense of carbon-based molecules, not the 'hippy' meaning for pure and unadulterated stuff), and it also kills micro-organisms. That's because when mixed with water (H2O) part of it becomes hydrogen peroxide (H2O2). See what happended there? - hydrogen peroxide is just a water molecule with a extra oxygen atom attached, and loosely at that. This is what gives it its killing power. Free oxygen is really reactive stuff and it goes around the solution and will tear in to any organic molecules it bumps into. If it meets a bacteria or yeast cell it will react with the fat molecules which make their cell walls causing the wall to break killing the organism. Of course, this depends on the strength of the solution, and contact time so there is plenty of opportunity for the oxygen to meet with microbes.
Personally, I use those small bottles of Coopers sod. perc. which is 100% and not cut with other unknown stuff like Napisan, Aldi and other brands are. Bit more expensive but I don't use much that often. Four level capfuls per dirty fermentor. Fill with water (start with hot water and swirl to dissolve the perc - avoid the fumes - then cold water to the top). Put in other bits and pieces like bottling wand. Put lid on and screw down until water comes out the air lock hole. Leave overnight, or even for a few weeks until needed . When time to ferment a batch just empty by unscrewing tap and removing (water comes out sparkling), put tap back on (closed!) chuck in wort and pitch yeast. No probs.
Of course, if you are a kit brewer there seems little point using specifically a no-rinse sanitiser if you are then going to top up the fermentor with ordinary tap water.
Edit: sp.
Edit: Meant to say, before putting the sod. perc. in the dirty fermentor, physically clean it with water and a soft clean cloth (a new Chux is good) of all visible dirty gunk, whatever. Gently. No scratching at the surface. Must be visibly clean at the outset.
Nothing wrong with the sliminess, just the way chemistry works - doesn't mean there is anything like slime or algae growing there.
Some people think that cleaners and sanitizers are mutually exclusive - they're not necessarily. Sodium Percarbonate is an example that can beak down organic material like old malty bits and hop gunk (and I mean "organic" in the sense of carbon-based molecules, not the 'hippy' meaning for pure and unadulterated stuff), and it also kills micro-organisms. That's because when mixed with water (H2O) part of it becomes hydrogen peroxide (H2O2). See what happended there? - hydrogen peroxide is just a water molecule with a extra oxygen atom attached, and loosely at that. This is what gives it its killing power. Free oxygen is really reactive stuff and it goes around the solution and will tear in to any organic molecules it bumps into. If it meets a bacteria or yeast cell it will react with the fat molecules which make their cell walls causing the wall to break killing the organism. Of course, this depends on the strength of the solution, and contact time so there is plenty of opportunity for the oxygen to meet with microbes.
Personally, I use those small bottles of Coopers sod. perc. which is 100% and not cut with other unknown stuff like Napisan, Aldi and other brands are. Bit more expensive but I don't use much that often. Four level capfuls per dirty fermentor. Fill with water (start with hot water and swirl to dissolve the perc - avoid the fumes - then cold water to the top). Put in other bits and pieces like bottling wand. Put lid on and screw down until water comes out the air lock hole. Leave overnight, or even for a few weeks until needed . When time to ferment a batch just empty by unscrewing tap and removing (water comes out sparkling), put tap back on (closed!) chuck in wort and pitch yeast. No probs.
Of course, if you are a kit brewer there seems little point using specifically a no-rinse sanitiser if you are then going to top up the fermentor with ordinary tap water.
Edit: sp.
Edit: Meant to say, before putting the sod. perc. in the dirty fermentor, physically clean it with water and a soft clean cloth (a new Chux is good) of all visible dirty gunk, whatever. Gently. No scratching at the surface. Must be visibly clean at the outset.
