Gringo the first Posted December 14, 2010 Share Posted December 14, 2010 Can you please help me. I work in a small cheese factory and we buy Sodium hypochlorate in bulk. Would this be suitable to use as a sanitiser for my brewing? Link to comment Share on other sites More sharing options...
PB2 Posted December 14, 2010 Share Posted December 14, 2010 [happy] Blessed are the cheesemakers[happy] Do you mean Sodium Hypochlorite, the active ingredient in bleach? Does it smell like chlorine? If so, you can use this as it will kill everything. Just make sure to rinse all equipment with hot water to drive of any residual chlorine smell prior to coming in contact with beer ingredients. As an aside, some bleach brands (eg White King) also contain Sodium Hydroxide...these tend to suds up a bit more. Link to comment Share on other sites More sharing options...
Gringo the first Posted December 15, 2010 Author Share Posted December 15, 2010 Thanks for that. 1 more question though. How hot should the hot water be? Link to comment Share on other sites More sharing options...
PB2 Posted December 15, 2010 Share Posted December 15, 2010 If you are asking about the heat of the water needed for rinsing away the chlorine smell??? Water from the hot tap of most domestic supplies is suffice. [biggrin] Link to comment Share on other sites More sharing options...
Trusty1 Posted December 16, 2010 Share Posted December 16, 2010 when I have used bleach for sanitisationing [pinched] I find I need a double and most times a tripple rinse of the vessel to be confident all the residual 'bleach' is gone. I must have missed some on one of my batches and Paul advised the plasticky taste is a result from chlorine/bleach residue. Your employer wouldn't mind you 'using' his SH?[rightful] Link to comment Share on other sites More sharing options...
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