Joe Murphy wrote:[color=blue]
> I've been doing the bleach solution (1 tablespoon per gallon of warm water)
> since I started brewing and I have never had an infected beer. So in terms
> of sanitation, that seems to be working fine.
>
> What I do think I am getting are off flavors from the bleach.
>
> Here is my procedure:
> I sanitize my carboys for 30-40 minutes with this solution and then rinse it
> out with cold water and allow to drip dry on my carboy stand on top of a
> clean kitchen towel.
>[/color]
This sounds good, except when I used bleach, I rinsed with hot water a
few times and then let dry. The theory being that the hot water will
dissipate the chlorine better, beside it dries faster.
[color=blue]
> I use the same solution to sanitize my bottles using a pump spray attachment
> to my bottle tree. Three squirts and I let the bottles drip dry. These are
> NOT rinsed, though and when I am ready to fill, I just shake out any
> residual sanitizer from the bottle and then fill em up. Should I be rinsing
> out my bottles, too?
>[/color]
These should also be rinsed out,a couple times, again I would use hot water.
[color=blue]
> What do you use to sanitize?
>[/color]
I have both PBW, for cleaning, and a one step, no rinse (that I actually
rinse out), "Oxyclean" type sanitizer. (B-Brite I think) I used to use
bleach, but had a batch go bad, so I stopped. Besides I can use the PBW
on my stainless and not worry about ruining it.
Cheers,

--
Michael Herrenbruck
Herrenbruck Brewery