Author Topic: Sanitizers Effective against Wild Yeast and Mold?  (Read 9088 times)

Offline ajk

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Re: Sanitizers Effective against Wild Yeast and Mold?
« Reply #60 on: October 24, 2015, 12:49:26 AM »
What is the shelf life of peracetic acid? Could I keep a keg of it around the way I do StarSan? How safe is it? Gloves / eye protection required?

S. cerevisiae

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Re: Sanitizers Effective against Wild Yeast and Mold?
« Reply #61 on: October 24, 2015, 01:03:25 AM »
Almost all of the other sanitizers have a lifespan of about 24 hours after being mixed.   I am a dunker so I do not mind mixing up solution.  I use 91% isopropyl in a spray bottle for spray applications.  I used to use 190 proof Everclear for spray applications, but my state outlawed its sale.

Offline jjflash

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Re: Sanitizers Effective against Wild Yeast and Mold?
« Reply #62 on: October 25, 2015, 07:06:46 PM »
This discussion has sparked my interest to try peracetic acid (PAA) after further researching.
Max limit suggested is 500ppm without rinse.
In limited data it seems breweries and wineries use 125 - 250 ppm.
Five Star and Birko sell this in 5 gallon size ($$) which is much to large a purchase for my experimentation.
I either need a source for smaller quantity or produce PAA myself.
I have found this recipe:
H2O2 5% 125ml + white vinegar 3% 75ml = PAA 200ml
Can I convert this into an equation to calculate PPM?
Does anyone have a better method of production?
As already noted this must be used in well ventilated area.
---JJ---

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Offline klickitat jim

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Re: Sanitizers Effective against Wild Yeast and Mold?
« Reply #63 on: October 25, 2015, 07:27:13 PM »
[quote author=klickitat jim link=topic=24725.msg316487#msg316487 date=1445628515

By the way, after reading this thread, I just used iodophor at 12.2% and treated it like starsan. No rinse. We'll see if I can detect it in a stout and APA as soon as they carbonate and I kick a keg or two.

Ohhhh, man.  You are totally screwed!   :D
[/quote]
Crap! Figures

Offline santoch

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Re: Sanitizers Effective against Wild Yeast and Mold?
« Reply #64 on: October 26, 2015, 04:43:02 AM »
I'm hypersensitive
<snip/>
In any event, when I get a real chlorophenol beer, I can smell it across the room. Same with diacetyl. My first judging ever was first round NHC 13 in Seattle. At a table with two certified judges. We got a d bomb APA and they didn't detect any. I called Steve over and he got it first whiff. Diacetyl at least isn't so disgusting as chlorophenol, which turns my stomach

I remember that, Jim :D

Yes, I'm quite sensitive to both of them too.

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