Sanitation: Difference between revisions
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[[Cleaning]] is a prerequisite for sanitation.<ref name=flemming>https://www.researchgate.net/profile/Hans-Curt_Flemming/publication/289774253_Biofouling_on_Membranes_-_A_Short_Review/links/5779259108ae1b18a7e61f1a.pdf</ref> | [[Cleaning]] is a prerequisite for sanitation.<ref name=flemming>https://www.researchgate.net/profile/Hans-Curt_Flemming/publication/289774253_Biofouling_on_Membranes_-_A_Short_Review/links/5779259108ae1b18a7e61f1a.pdf</ref> | ||
Star San kills both yeast and bacteria.<ref>[https:// | Star San kills both yeast and bacteria.<ref>[https://open.spotify.com/episode/7D3LaDgmUVICWnTEQnr7jg Episode #007 - Lactobacillus microbiology with Dr. Bryan Heit of Sui Generis Brewing blog] (~58 minutes in) Milk the Funk podcast. November 2018.</ref> | ||
Compared to hypochlorite (OCl<sup>-</sup>), undissociated hypochlorous acid (HOCl) is a better oxidzer and is better able to penetrate the cell membrane of microbes because of its neutral charge. It is therefore a better germicide.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref> | Compared to hypochlorite (OCl<sup>-</sup>), undissociated hypochlorous acid (HOCl) is a better oxidzer and is better able to penetrate the cell membrane of microbes because of its neutral charge. It is therefore a better germicide.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref> | ||
Latest revision as of 18:27, 29 April 2024
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Cleaning is a prerequisite for sanitation.[1]
Star San kills both yeast and bacteria.[2]
Compared to hypochlorite (OCl-), undissociated hypochlorous acid (HOCl) is a better oxidzer and is better able to penetrate the cell membrane of microbes because of its neutral charge. It is therefore a better germicide.[3]
Tap water is not sterile.[4] It's well-known in the water industry that even chlorinated water systems are highly susceptible to microbial growth and may contain spoilage organisms.[1][5]
Residual halogen-based (e.g. chlorine or iodine) sanitizing agents that get into the beer can result in very nasty flavored phenolic compounds, which cause off-flavors at very low levels.[6]
The use of bleach as a sanitizing agent in the brewery can leave chlorine compounds on brewing equipment and in brewing water. Other sanitizers such as iodophor and acid-based cleaners can be more effective, produce fewer off flavors, and require no rinsing. Switching from bleach to these sanitizers can produce a substantial improvement in the quality of a finished beer by avoiding chlorophenol production. If bleach is used as a brewery sanitizer, all equipment that touches water, wort, or beer should be thoroughly dried prior to contact. Be aware that iodophor can also produce a minor phenolic off-flavor if that sanitizer is not removed from equipment.[7]
- http://www.themodernbrewhouse.com/forum/viewtopic.php?p=36307#p36307
- https://www.brunwater.com/articles/water-for-sanitizers
References[edit]
- ↑ a b https://www.researchgate.net/profile/Hans-Curt_Flemming/publication/289774253_Biofouling_on_Membranes_-_A_Short_Review/links/5779259108ae1b18a7e61f1a.pdf
- ↑ Episode #007 - Lactobacillus microbiology with Dr. Bryan Heit of Sui Generis Brewing blog (~58 minutes in) Milk the Funk podcast. November 2018.
- ↑ Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ Karim K, Guha S, Beni R. Comparative Analysis of chemical, physical and biological contaminants in drinking water in various developed countries around the world. J Water Resour Prot. 2020;12(8):714–728.
- ↑ Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
- ↑ Fix G. Principles of Brewing Science. 2nd ed. Brewers Publications; 1999.
- ↑ Brungard M. Water knowledge. Bru’n Water website. 2020. Accessed online March 2024.