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  #20  
Old 12-05-2017, 01:47 PM
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Quote:
Originally Posted by Richtee View Post
Yes... brewers should allow their santizing to air dry in a clean area. Brewing/fermenting is even more susecptable to issues/infections as it’s kept at relatively high tmps for sometimes weeks in the fermentation process.

I used to use that “Iodophor” I think it was called. Air dry and kept in a clean cabinet I set up for the stuff.
Yep, I've used the iodophor stuff before. Stains plastic something fierce. The whole reason I bring it up is I've never even thought about sanitizing the sausage equipment before. Usually just wash everything really good in hot soapy water but after reading this I think I'll start sanitizing it too.

lately I've been using star-san for brewing. It's a no-rinse sanitizer, that you can use immediately without waiting for it to dry. Only needs 30 seconds of wet contact time to sanitize. Spray it on with a spray bottle and 30 seconds later you're ready to go. It's also safe if consumed, so I would think it would be good for this application.

Anyway, it's basically a strong acid (pH < 3.5), phosphoric acid if I remember right. Other than maybe imparting an acid twang to meat, do you see any problem with using it for meat processing equipment too?
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