lactobaccilus

[jimw86]

Me personally I give my kit a quick swill with 2% bleach solution and use 1% peracetic acid like its going out of fashion. Which is basically what we do at work aswell.

 

[artiums_enteri]

So you rinse after you hit it with your solution? This is a huge debate in the states by the way. It seems the older brewers swear by the bleach method which because it's a chlorine based chemical needs a thorough rinsing. Most of the brewing community is moving toward no rinse sanitizers because in order to rinse and keep things sanitized one must then rinse with boiled water or risk introducing the microbes living in the tap water back onto the equipment we just spent so long sanitizing.

 

[keith1664]

Personally I use star san, purely because it makes sanitising so easy. Again it's something thats not as easily available over here as in the States. I must admit to being a little jealous when I see just how much stuff is available over there!

 

[jimw86]

I tried so many different sanitizers before I started work at the brewery and I was never fully satisfied with the results any of them give. Some were hard to rinse, some left a residue, some like star san (I think) need a certain PH. It was all just to much hassle. With bleach you know what your getting and the chances that your water source is infected is pretty slim.

At least with the PAA you have a garuntee than its going to kill everything as its acid based and also the added bonus that it neutralises chlorine based chemicals so you stand less chance of carrying it over into a brew if not fully rinsed by mistake. and at 10ml/L its very very cost effective. I think a 25ltr tub lasted 2 years at work, 2500 bottles at 1%.

 

[artiums_enteri]

Your local shops don't stock it? If it makes you feel better I'm very jealous of the commercial beer selection you guys have access to over there which was the reason my wife and I got into brewing in the first place. I must admit I'm very surprised there's not more .UK websites setup for homebrew needs.

 

[jimw86]

You can get pa from some of the better HBS but aside from that I've not seen it anywhere. Fairly nasty stuff.

 

[Colonel Porter]

Someone in this thread asked if Lactobaccilus was an airborne 'infection' not sure that they got a reply (apologies if I missed it)

It does float around in the atmosphere and can be a source of natural bacteria for yoghurt making. The 'original' yoghurt was made via exposure to the open air.

I my experience though, the milk has become contaminated with all sorts of other bugs and has gone 'off' long before it got chance to turn into yoghurt.

Most Live yoghurt has one or more lactobaccilus cultures in it.

It's probably capable of metabolising other carbohydrates apart from Lactose and could therefore survive in beer.

Micro-waving gear seems to be effective at killing a vast range of bugs (90 seconds on HIGH in an 800W uwave), but not sure about spores - they're generally pretty resistant - this isn't much good for metallic or big gear.


Colonel P