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ChristinaS1

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ChristinaS1 last won the day on April 16

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  1. ChristinaS1

    More on the topic of bleach in the brewery

    Thanks BlackSands. Are they intended for cleaning a FV post brewing, or as a no-rinse sanitizer prior to brewing? I ask because it says no-rinse. I read that sodium percabonate can be used for both cleaning and sanitizing, but is the dose the same? Or is the dose for cleaning higher? Cheers, Christina.
  2. ChristinaS1

    More on the topic of bleach in the brewery

    Would you mind measuring how many grams of one of your scoops holds Kelsey? If your laundry scoops are the same size as the laundry scoops here, that would be shite load of perc. Thanks. And do I understand that Coopers provides envelops of sodium percarbonate with their starter kits? How many grams do they hold? Cheers, Christina.
  3. ChristinaS1

    More on the topic of bleach in the brewery

    Think I heard the same interview as you with the creator of Starsan. But that is more of a sanitizer than a cleaning method, isn't it? Cheers, Christina.
  4. ChristinaS1

    More on the topic of bleach in the brewery

    So are you saying cleaning products containing sodium carbonate (nappy soakers and the like) leave more of a slimy residue than straight sodium percarbonate? Interesting. My generic oxygen cleaner contains both, but more sodium percarbonate than sodium carbonate. After treating my carboy for a second time with bleach, and soaking for 24 hours this time, it was pretty good, but not 100% sparkling clean. Due to a shipping error on the part of Amazon, I happen to have an unopened package of pure sodium percarbonate in the house. I have never used straight sodium percarbonate and decided to give it a try. I wasn't sure on the dosage, as there were no instructions on the label, so I decided to use two scoops (the same amount I usually do), and I noticed that the bubbling was significantly more vigorous. Am currently waiting for the carboy to dry, to see if it is now 100%, sparkling clean. Meanwhile, I am giving my bottling bucket (another carboy actually) an overnight bleach soak. It does not have any visible haze, but I want to make sure. In future, once my current supplies of PBW and generic oxygen cleaner are gone, I think I will switch to using sodium percarbonate for cleaning my carboy between batches and, every three or four cycles, do a deep cleaning with bleach....Too bad sodium percarbonate is so expensive though. Can't get it locally and the online stuff costs more than the locally available PBW. Cheers, Christina. PS What is the proper dosage of sodium percarbonate anyway, for cleaning 23L fermenters?
  5. ChristinaS1

    More on the topic of bleach in the brewery

    Answering my own question, not sure if Coopers PET bottle caps are the same size as a standard soft drinks cap but, if so, a capful = 6mL. That works out to 184mL of bleach for 23L, roughly 3/4 (metric) cup. Cheers, Christina.
  6. ChristinaS1

    More on the topic of bleach in the brewery

    So my carboy (FV) is now dry and, while the haze is much improved, it is still there. I am going to repeat the bleach soak, this time for 24 hours, and will follow up with a scrub. I did not scrub the first time; it is hard to scrub carboys. Suspect that if I use the bleach on a regular basis, scrubbing will not be necessary, but first have to get rid of the old haze build up. Cheers, Christina.
  7. ChristinaS1

    More on the topic of bleach in the brewery

    Nor has Kelsey. Must be something else then.
  8. ChristinaS1

    The English Bitter Thread!

    FYI, bitterness level of the English Bitter kit is completely out of style / way too high; and ditto for the Real Ale kit. Not sure why Coopers makes them so bitter. If you are going to do a hop boil, I would recommend the Mexican Cervesa kit, or the APA kit as a base. Personally I will be using the Mexican Cervesa kit. Cheers, Christina.
  9. ChristinaS1

    The English Bitter Thread!

    I find Willamette quite floral, and earthy, and slightly spicy and fruity, but not in a citrus-y way. It is not grassy like its parent, Fuggle.
  10. ChristinaS1

    More on the topic of bleach in the brewery

    Good idea but I am usually itching to get the next one in the FV.
  11. ChristinaS1

    More on the topic of bleach in the brewery

    Yeah, I am not sure about that either. My gut tells me it could potentially provide food for bugs. You mean maybe you can use an oxygen / alkaline cleaner, followed by bleach, and several rinses, then skip the Starsan? That might work. Cheers, Christina.
  12. ChristinaS1

    More on the topic of bleach in the brewery

    Guess I won't be putting it to the test, as I have bleached the carboy now; conditions have changed. Duh! How much volume does a Coopes PET bottle cap hold? 3mL? 5mL? Trying to figure out the dose for a 23L carboy; I suspect I used more than I needed to. Think I will start treating it with bleach after every use. Note that I have been warned by the manufacturer of my generic Oxiclean (mainly sodium percarbonate and sodium carbonate) to rinse well before sanitizing with Starsan. They did not explain why but I am assuming it must be dangerous. Given bleach is also an acid, it might be dangerous to mix it with an alkaline cleaner. I will clean the carboy with my usual PBW and generic Oxiclean first, rinse, and then soak with bleach. Cheers, Christina.
  13. Hi all. A while back we were discussing the use of bleach to clean haze from bottles (PET and glass) in this thread: To summarize, while there was some debate about the advisability of using bleach in PET bottles, it is effective at removing haze, and without the use of elbow grease / scrubbing, whereas other frequently recommended methods (alkaline cleaners) have a lower success rate. Anyway, something interesting happened yesterday which I would like to share. First a little background: I ferment in a glass carboy. Normally I bottle one day and brew again the next. After bottling I set my carboy to soak overnight with a scroop of PBW and a scoop of generic Oxiclean. In the morning I dump it out, rinse a few times, sanitize with Starsan, and then refill with a new batch of wort. In other words, my carboy is never dry. It have been using this particular carboy for a few years. It just so happens that currently I am waiting a week between brews (for some home toasted malt to age). Long story short, my carboy is empty and enough time has passed for it to dry out on the inside. It was sitting in a beam of sunlight yesterday morning and I happened to see it while I was drinking my coffee. I was appalled to discover that it is quite hazy from the fill line down! I was shocked to see it, but in retrospect, if haze builds up in bottles, why shouldn't haze build up in a fermenter? And if alkaline cleaners and Starsan are not effective getting haze out of bottles, why should it be any different with FV? I am sure that this haze must build up in FV made of other materials too, such as HDPE, PET, and stainless steel, only those are not see through and you would never be able to tell. Needless to say, once I saw the haze in my carboy I immediately remembered the above thread and filled my carboy with a bleach and water solution, soaking it overnight. This morning I rinsed it out and now am waiting for it to dry on the inside, which will take several days. Hopefully the film will be gone. I will report again once it dries. I normally use Coopers Ale yeast, or the ale/lager blended yeast. Once in a while I try a Mangrove Jack's yeast. While I rarely have a contaminated batch I have noticed an interesting coincidence: it seems that all of my contaminated batches, which most recently included my SFWH Cluster Bitter, have been fermented with Mangrove Jack's yeast. I have been scratching my head, trying to figure that out. Maybe the contamination is coming from the protein haze in the FV and Mangrove Jack's yeasts are less able to dominate the brew? Just a theory, but one I will soon be putting to the test, as I am planning to use Mangrove Jack's Liberty Bell yeast for my next batch, which is the same yeast I used to ferment my SFWH Cluster Bitter. Cheers, Christina.
  14. Living in Canada, I am unable to view the recipe. Will someone please post it here for me? I am curious. Thanks a bunch. Christina.
  15. ChristinaS1

    The English Bitter Thread!

    Just a quick update. Today I toasted two batches of grain, one malted barley (base malt) and the other malted white wheat. I toasted at around 300F for 20 minutes. I have to say that I much preferred the aroma of the barley, which smelled rich and slightly buttery. I can really imagine it in a Bitter. The wheat smelled very dry; sorry, I don't know how else to describe it. For some reason the wheat darkened quite a bit more than the barley had, which I had done first. Maybe the oven had gotten hotter. I will first let the toasted malts age for a week, I am going to use the barley in an English Bitter of course. I will save the wheat for a Blonde or something. Cheers, Christina.
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