Potential cluster f#k#
Potential cluster f#k#
I accidently pumped about roughly 10 litres of pericetic solution into my mash tun (difficult to know how much as it was going several directions at once with a tap left open into the mt. Was brewing 2,000 litres. I am resigned to pour it down the drain...but the wort tastes fine and the yeast is pitched. Anyone any experience of this - is the quantity negligible in the scheme of things?
Re: Potential cluster f#k#
What concentration was it at?
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Re: Potential cluster f#k#
And did you check the ph of the wort?
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Re: Potential cluster f#k#
Now for the really dumb question what the f**k is pericetic solution? I've googled it without success.
Re: Potential cluster f#k#
Peracetic is an acid, used to sanitise equipment.scotsloon wrote:Now for the really dumb question what the f**k is pericetic solution? I've googled it without success.
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Re: Potential cluster f#k#
Peracetic is effective against yeast so that's a worry but depending on the strength of it it may be too diluted to worry about it. Does it degrade upon heating, don't know? Got to be worth seeing it through, if you dump it now you'll never know, not much extra cost involved apart from hops.
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Re: Potential cluster f#k#
I'm not an organic chemist - I'm just repeating my rudimentary understanding of the chemistry behind Peracetic acid here:
Peracetic acid works by breaking down in water to acetic acid and hydrogen peroxide, and hydrogen peroxide is a very powerful oxidiser when in an acidic solution - more powerful than chlorine bleach. When it's done reacting it breaks down to just water, oxygen, carbon dioxide and ethanol, thus its popularity in the food industry.
But I have no idea how that works if you dump 10 litres into your mash. I'd say it'll probably be safe and neutralised, but at the least you've possibly dumped 10 litres of vinegar into your mash...
Peracetic acid works by breaking down in water to acetic acid and hydrogen peroxide, and hydrogen peroxide is a very powerful oxidiser when in an acidic solution - more powerful than chlorine bleach. When it's done reacting it breaks down to just water, oxygen, carbon dioxide and ethanol, thus its popularity in the food industry.
But I have no idea how that works if you dump 10 litres into your mash. I'd say it'll probably be safe and neutralised, but at the least you've possibly dumped 10 litres of vinegar into your mash...
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