On Mon, 12 Mar 2007 16:38:04 -0000, "JR" <John@UNSPAMsynectixltd.com>
wrote:
[color=blue]
>Trouble with bleach is its designed to cling to your u-bend...... Much
>better to use one made for the job that rinses easier.
>
>"Joe Murphy" <spamthis@spam.com> wrote in message
>news:-e6dnauDgvJXRW_YnZ2dnUVZ_tyinZ2d@rcn.net...[color=green]
>> 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.
>>
>> 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?
>>
>> What do you use to sanitize?
>>[/color]
>[/color]
The real trouble with using bleach is that it needs to be rinsed.
Unless you are using freshly boiled water to rinse with, you are
basically negating the point of using the bleach in the first place.