What Caused our Beer Infection ? (case solved)

By Brian Lemay 100 comments


Okay guys before we start this video I just wanted to let you know that I released a fridge magnet with a greasy yet inspirational quote on it. It’s Don’t be the same be BUTTER. I’m gonna old French dad. Anyway, it’s only gonna be available for a month I’ll post a link in the description box down below now back to the video What’s up guys salut, welcome back to the supermarket beer challenge series. In the last episode if you remember well we had an infection in our brewing batch. Just a bunch of f*ing amateurs In this challenge We allowed ourselves only to use both ingredients and equipments that we can only source in a standard Average supermarket, that’s very funny. That’s very funny what I am frustrated how do you want me to be like I went all the way to London brewed for for a day and a half and then I’m just back here knowing that the batch we made is ruined I feel bad Let’s just put myself back together and try and find the course of infection I’m gonna investigate bad man Salut Alex We got an infection We need to demystify what our beer infection actually was it’s got an infection of lactobacillus lacto bacteria You might be familiar with these as they are very common when you’re making for example Sourdough, kimchi or yogurt and in which case they are very helpful. They are the origin of that slightly sour tangy flavor, but in our case, it’s just Unwanted it’s not actually dangerous for us, but it’s bad for the beer that infection process is just not Reversible to come just disinfect a beer that has been infected which doesn’t mean that we’re gonna give up far from it The million dollar question at the moment is What has gone wrong? We’ve got ingredients that could be faulty. We’ve got processes that could be faulty and we’ve got equipments that Could be faulty Plenty suspects let’s just review them one by one. So if you’re talking about ingredients That can’t be water. It has been commercially sealed and same goes for yeast. We did not use any Traditional hops we use an alternative for it. Hops are known to have that antimicrobial activity, so that could be this one. Mold was commercially sealed so it can’t be mold. We boiled the shit out of cereals afterwards so that can’t be. Both of these happen before or right on the boiling stage which basically killed all Bacteria now cooling things not fast enough could potentially help bacteria grow we left things to cool at room temperature now with fermenting plenty things could have gone wrong around the Fermenting process but I don’t think the process itself is a problems. I don’t think we did Such a good job in sanitizing and to be honest I don’t even think that our solution our sanitizing agent was like that great basically I’m not questioning the tank, which is a commercially sealed bottle of water But I might be questioning the airlock We need to conduct these experiments in parallel because each one of these takes about a week I’m going to split the labor between Johnny and I so These are the potential cause of infection that I see if it’s one of them good We have a chance to maybe solve it. But if it’s not one of these It’s the end of the story. Yeah Anyway, let’s just start Right. So this is how it’s gonna work. First of all, I’m going to clear the air I’m gonna make a new airlock a solid one If you remember the design we made in the pub it basically looked very much like this commercially available Airlock that that’s sold by Kilner so the only difference to be honest It was that our airlock was opaque. So you couldn’t see things happening inside. That’s just preventing us from Validating that the airlock works. So I’m gonna make another one One that you can basically see through You just need to imagine that I’m a big bacterial colony bubbling like manic It works let’s make a batch using that brand new airlock So it’s been a few days since I made that experiment with the new airlock I still got an infection basically it’s not The airlock Hey Alex, so I’ve got another batch on the go. So I just got some lovely fruity hops You can throw in and see if they have an antibacterial effect So two of these in there and then we’re going to watch that temperature drop off real real fast And so just bottled batch two and it is infected So We know for sure now. It’s not related to the airlock not related hops It’s not related to the cooling method so that only leaves us with one option if it’s not sanitizing The whole experiment would be a fail that’s why I don’t like science that much Hey, man. Hello. what’s up? Ah Non What’s this face for what’s this face for? So one of them wasn’t infected It was the one we used proper sanitizer So we have a batch So we have one bottle because I didn’t any batches that’s a start.That’s a start. The whole methodical approach worked. Yeah, we figured out what the problem is I am really pretty relieved. As you can see I am in pub now. That’s the pub where I was I am thirsty man. I shouldn’t Probably celebrate too quickly cuz we still get much work to do but but it’s it’s a good start now Things should get better It is possible that the things will get better. We have a clean batch. We have a clean batch. By the power of science and a bit of luck the sanitizing agent is the one That was faulty in the first place. Anyways, I I never liked bleach in the first place I think it’s imparting a bad flavor to the beer So I’m glad before we jump and just use the Brewers standard, which is Star San. It is Something that came from you guys in the first episode somebody in the comments. He has been using Milton Baby tablet safe for babies and mom if we fully wanna go on Supermarket beer challenge, then. This could be the savior. Let’s make a batch using this one and we’ll decide afterwards Done Johnny I just wanted to share this with you mate the Milton experiment went well That’s amazing. Absolutely amazing. So you got tow batches that worked That’s a lot of beer to be tasted That’s amazing. I am so glad. So that’s great all I need to do right now is to bottle them Sugar and water It’s very fizzy So that is the bottling done I’m glad I got this step out of the way Now the thing I know for sure is that our batch is not infected problem. Now, there’s always one I don’t know if our beer is gonna taste Good that That’s a sporl problem. That’s a sporl problem. This is something I can only verify by tasting the beer which can’t happen Next week now the beer needs a bit more time to age to develop a bit more flavors To be honest. The fate is not in my hand no more I I did the best that I could what if our beer tastes like Oh or even worse I’m just resisting the urge right now to open the fridge and just drink it drink it No, I I can’t do that I can’t do. I mean if you want to stay updated about the outcome of this crazy and famous adventure I can only suggest you to subscribe to the channel. And also if you liked the project just share this video everywhere It’s always helping me big time. So I will catch up with you next time. Take care. Bye bye salut

100 Comments

TheDenisedrake

Oct 10, 2019, 5:54 pm Reply

But how do you know if you have a lactobacillus infection?

tanman999

Oct 10, 2019, 6:11 pm Reply

Did you put the bottles in the fridge? I'm assuming you are planning on bottle conditioning? If so that is not going happen in the fridge…

devjock

Oct 10, 2019, 6:41 pm Reply

next batch, throw in some lysozyme powder.

Rishi

Oct 10, 2019, 7:06 pm Reply

Cool!

Kevr

Oct 10, 2019, 7:23 pm Reply

Ha! First thing I thought of causing infection/off flavor was the bleach. Next time try iodine for sanitation. Cheap and in the pharmacy section. Lot of home brewers use it.

Equitibus Cano

Oct 10, 2019, 7:26 pm Reply

comment cette infection se manifeste? Du moisi? Une pellicule?

Mário Lindberg

Oct 10, 2019, 7:33 pm Reply

Now, I'm curious! Thank you! LOL

werelemur1138

Oct 10, 2019, 7:34 pm Reply

So. Much. Suspense!

Nils Feller

Oct 10, 2019, 7:49 pm Reply

Never mind the infection, love your use of a Kawco pen.

theophae

Oct 10, 2019, 7:59 pm Reply

You could use Sodium percarbonate which can be found in many supermaket. It is basically active oxygen.
It is sold as Chemipro from brewers material provider.

Τρύφωνας Μπιτσάκος

Oct 10, 2019, 8:11 pm Reply

He rebranded to Alex from French guy cooking, but I actually miss the cooking… nice content, but there is less and less of actual food and recipes. Anyone else?

I’m Hangry Y’all

Oct 10, 2019, 8:16 pm Reply

For the airlock, I use cheap vodka as the liquid in it.

workaholic53

Oct 10, 2019, 8:44 pm Reply

Having produced hundreds of gallons of uninfected beer, sanitize, sanitize, sanitize everything that touches the beer after the boil. Rinse thoroughly with water that has been boiled and placed in a sanitized container at every step after the boil, after sanitizing. Once your yeast is pitched and is wort there is no need for further yeast inoculation. Adding sugar and water in small quantities is enough to produce the carbonation you want. Secondary ferment at 40 degrees farenheit for lager and room temp for ale and you are golden. People have been brewing for hundreds of years without "high tech" with perfectly wonderful results. You can do this.

elie martin

Oct 10, 2019, 9:58 pm Reply

I wasn't prepared for a pseudo Ishikawa diagramm in a video about beer !

Carole Thorogood

Oct 10, 2019, 11:27 pm Reply

Did you tour a professional brewery before obtaining your equipment?

Benjamin Márkus

Oct 10, 2019, 11:37 pm Reply

dude you basically turned a beer brewing story into a thriller

Unkl_ Mnky

Oct 10, 2019, 11:42 pm Reply

i mean a wild sour can be delicious, but only if that"s what you"re aiming for with the brew

TheLowten

Oct 10, 2019, 11:54 pm Reply

Add bleach to your airlock water

Samir Ihjul

Oct 10, 2019, 11:59 pm Reply

Alex giving kids a step by step tutorial on how to make alchohol beverages.
FBI Interesting

Anti Decepticon

Oct 10, 2019, 12:18 am Reply

Star San is 15% benzene that's a 100% cancer causing agent. Stick with bleach

PLF

Oct 10, 2019, 12:28 am Reply

Disinfecting a beer is quite easy. But that wont get rid of the lactic acid.

JOSH FORE

Oct 10, 2019, 12:32 am Reply

I love your deep dives.

PLF

Oct 10, 2019, 12:36 am Reply

Eh, infection can be of multiple reasons. Just because you didnt get an infection, doesnt mean the risk isnt high. Its a numbers game, often you just get lucky. Also, many of the common off-flavors you find in beer is due to infections or mishandling in some form – id actually be impressed if you even noticed all of them.

Soren Ingram

Oct 10, 2019, 12:48 am Reply

Sometimes you fake create a problem that doesn't exist and then take a many twisted path to find what could be bought at 1% from your corner store with a 3 repetitive cycle google search

GeckoCkCkCk

Oct 10, 2019, 1:35 am Reply

Could have done fractional distillation to liquor.

Kevin Penfold

Oct 10, 2019, 4:03 am Reply

Lactobacillus is DELICIOUS in beer!!!! That’s one way we get amazing sours.

MAKSTR

Oct 10, 2019, 4:40 am Reply

10:00 now i admire john malkovich

Bento San

Oct 10, 2019, 7:31 am Reply

Gotta admit. all that oxygen he was adding to the brew when he was bottling as a home brewer made me cringe a bit.

Founder Timless Capital

Oct 10, 2019, 7:47 am Reply

Alex looks like you have chosen another controversial subject, you can buy brewing products in most supermarkets around the globe these days…personally I know nothing on the subject but the comments are entertaining 🤔

Tom Tom

Oct 10, 2019, 8:23 am Reply

Did he blow through the airlock and then use it without sanitising it?

Thomas Bösch

Oct 10, 2019, 9:14 am Reply

Is it really an infection?
i'm just wondering. You put in Oats. Which is starch. I don't think they have the right enzymes in them to change the starch into the sugar. Only malted barley has those. I think you can very well skip the oats and just use your sirup.

electronurd

Oct 10, 2019, 9:15 am Reply

as if you tried to brew beer without sanitising everything! it's like the first rule! I brew my own cider and use something called "5 star starsan" to sanitise, it's very very economical.

Mosby Som Bodielze

Oct 10, 2019, 9:29 am Reply

1. You should not mixed your sugar water in the fermenting tank with the inactivated yeast cake. You should either decant the fermented beer into a new sterilized empty tank, or if you don't wanna clean that up, divide the sugar water directly into each bottle!
2. After you bottled your beer, you should let them sit at room temperature for about 2 weeks to help them carbonate – after that you can chill them in the fridge before consuming!

Autaa François

Oct 10, 2019, 10:57 am Reply

Sodium percarbonate easaly findable in a packless grocery. It'is a way better sanitization agent and cheaper than star san. Used since two years (25 batch) without infection 😉

Atilla Kircelli

Oct 10, 2019, 11:39 am Reply

Alex, you can also use 30 ml vinegar+ 30 ml odorless domestos (sodium hypochloride) per 20 liter water. You can sanitate the equipments with these

phillllllou69

Oct 10, 2019, 11:43 am Reply

Très bonne série sur la bière Alex!
Pour le merchandising, pas prévu de site européen/français?

Rob Muller

Oct 10, 2019, 1:32 pm Reply

It took you 7 minutes of video and how many days (weeks?) to realise that sanitation was the issue? And all this time you were talking to someone who, apparently, understands homebrewing? There are thousands of homebrewers who are facepalming right now Alex.

Mark Zanetti

Oct 10, 2019, 2:35 pm Reply

men not sanitizing (cleaning) well.. imagine that.

NochSoEinKaddiFan

Oct 10, 2019, 2:46 pm Reply

Maybe an adjusted course of action would have been more rewarding:
1. Brew beer the traditional way with apporpriate equipment to learn the proper technique
2. Use the appropriate equipment to brew with only supermarket ingredients to verify the recepy
3. Make improvised equipment and brew with it, maybe first the traditional recepy and then the supermarket recepy.
That way you are not diving in blind and start from a process that is already verified. After that you change one thing at a time, whenever it fails you know why immediately. That would be more scientific. Your approach sounds more like engineering: "Hey let's do some crazy new stuff it will be fu… okay, time for debugging; oh god where to start?" 🙂
And honestly, if you have an infection in your system, bad sanitising is the most obvious source of problems. ^^

Fred Banionis

Oct 10, 2019, 2:54 pm Reply

You turn your Witbier into a Berliner Weisse =D

Ivan Ooze

Oct 10, 2019, 3:47 pm Reply

mersa

brauschau

Oct 10, 2019, 4:22 pm Reply

Good bleach should do the trick, at least the founder of StarSan sais so:
https://beerliever.com/bleach-no-rinse-sanitiser-home-brewing-beer/

He said:
"1oz of bleach in 5 gallons of water = 80 parts per million of chlorine
80 ppm is all you need provided you match it with vinegar (equal measures). This should be white vinegar preferably.
So the ratio is 5 gallons water: 1oz bleach: 1oz vinegar. Never mix bleach and vinegar together before adding to the water because you will produce chlorine gas."

The trick is the vinegar. It sets the PH under 3 and makes the bleach effective as far as I have understood.

Full interview with Charlie Talley here:
http://hwcdn.libsyn.com/p/3/9/0/390da96899933961/bbr03-29-07.mp3?c_id=1452161&cs_id=1452161&expiration=1570469112&hwt=f4c604211890ecdbabe9de8623770ca1

Viktor Sand

Oct 10, 2019, 4:29 pm Reply

When you put the sugar water for the carbonation, i would recommend siphoning the beer over to another big bottle to leave away the dead yeast. Would result in a much clearer beer

Patrick Beauchamp

Oct 10, 2019, 4:30 pm Reply

– First, I think you'll want to be careful with your airlock. Make sure the liquid in it has sanitizer in it. It's always possible you're going to get an over fermentation that will go through the airlock and if your water isn't sanitized, you risk whatever bacteria is growing in it to come back down. Good tip is, use cheap vodka as the liquid in your airlock.
– Second, when you cool off wort using frozen bottles, make sure the outside of the bottles were sanitized otherwise you risk an infection there too.
– Third, you shouldn't put your bottles in the fridge for the first week as the bottle fermentation will be extremely slow in the fridge. Leave them out for a week then fridge to cool them before drinking. Otherwise in the fridge, your beer might still be flat after a week.

Jesus von Nazaret

Oct 10, 2019, 5:03 pm Reply

a french guy went to some british guys to make beer
neither nation is known for having decent beer

tuleva ryämies

Oct 10, 2019, 5:39 pm Reply

How did you build that BLUE-FRIDGE-THEORY
freezer "cover"

prinschoco

Oct 10, 2019, 5:58 pm Reply

I wonder how you knew what kind of infection it was. Was the beer tested in a lab? Or are there some easy ways to find out? I am just thinking, if I am going to brew from "supermarket" ingredients, I should have "supermarket methods" to know what infection my beer has …

Robert George

Oct 10, 2019, 9:29 pm Reply

How does one tell if the batch is infected? Smell? Color?

Jeremy Flathead

Oct 10, 2019, 4:03 am Reply

I knew this series of video's was going to frustrate me and I'm fairly laid back with my beer making.

Alex, take the beers out of the fridge and confirm you have done this for us all so that we can sleep at night, the yeast needs to be at fermentable temperatures to be able to consume the sugar to carbonate the beer, it'll need a couple of weeks.

you were lucky you didn't get the liquid in the airlock sucked back into your fermenting beer, a little too simple for regular use.

Zoe meow

Oct 10, 2019, 4:47 am Reply

Woohooo!💞💞💞💞💞💞🌠💞

xvillin

Oct 10, 2019, 5:03 am Reply

If there are any preservatives in your ingredients then it would possibly allow the yeast to not grow or grow very slowly, giving opportunity for other bacteria to get a foothold. All of your ingredients should be devoid of preservatives. Anti-yeast preservatives are pretty common in food because obviously yeast is a common contaminant, which is why people started making beer and wine.

I made hard cider one time from cider that had preservatives in it. I was really lucky and didn’t get contamination but the east took a very long time to grow.

xvillin

Oct 10, 2019, 5:07 am Reply

Dude? Lactobacillus? Sour beers are big nowadays. It’s likely that the infections only hosted some lactobacillus and still yielded yeast and alcohol content. Did you ask your buddies whether it tasted really bad or not? I’ve brewed beer with a little bit of lactobacillus contamination and it’s not terrible usually.

Big Badaboom

Oct 10, 2019, 5:37 am Reply

Hey Alex, just a quick thing about sanitizer. If you want a good sanitizer like starsan from the supermarket then you need to create something with a lower ph which is 99% more effective than just bleach. However it's dangerous if done wrong. Essentially you need to add one tablespoon bleach to a 5 gallon empty jug. Fill it with water, then with a different spoon, add a tablespoon of vinegar. I'm not sure what measurement you would use for a smaller volume of cleaner as I did this once when I ran out of starsan so needed a lot for my bottles. I heard of this method from the creator of starsan on a podcast years ago. Its dangerous if you do it wrong because if you mix vinegar with chlorine directly you can kill yourself with chlorine gas. Anyways, I didn't kill myself and my batch never got infected and there was no bleach smell.

Biohazarus

Oct 10, 2019, 1:35 pm Reply

Regarding your airlock, wondering if it can "suck" back some of the liquid back inside? Would it be missing a bigger air chamber.

hiquist

Oct 10, 2019, 2:34 pm Reply

@Alex, here is simple airlock from a supermarket https://qz.com/949728/cuban-wine-cuban-winemakers-secret-to-affordable-wine-is-condoms/

lazybaljet

Oct 10, 2019, 2:54 pm Reply

There is another way.. This is not for the feint hearted or the empirically casual as if you get the mix wrong you'll make some rather unpleasant chlorine gas.
Bleach's effectiveness can be improved by using a little vinegar after dilution. I mix up about 10l of water with 10ml of vinegar and 10ml of bleach for a no-rinse contact sanitizer. Dilute your bleach first, then add vinegar, if you mix it in your fermenter you can wash everything else inside it.

Augustinas Vegys

Oct 10, 2019, 3:00 pm Reply

Simple bleach can be great disinfectant, you just need to lower the solution pH (preferably bellow 7.5). For that you can use simple vinegar! – Both available at any store!
Ok, little bit of chemistry: in bleach and water solution there are Hypochlorous Acid (HOCl) and Hypochlorite Ions (OCl-) in balance depending on solution pH. Both good disinfectants, but Hypochlorous Acid does that job much better. Bellow pH 7.5 there is more HOCl, so the solution works much better.

Most popular ratios is 15 ml bleach to 15 ml (9%) vinegar to 10 L of water. First add vinegar to water and mix, only then add bleach. This solution is no-rinse (you don't need to rinse it afterwards). If you have hard water and really know what you are doing, you can double the vinegar.
Few warnings:
1) DON'T mix vinegar and bleach directly!!! pH will drop too low and elemental Cl2 gas will be released, which is highly toxic!
2) Be careful using it with stainless steel. This solution can be corrosive to stainless in low pH.

Mike Borthwick

Oct 10, 2019, 7:07 pm Reply

The store bought malt extract was the only source of sugars you had in there which means everything else that you added only contributed flavour (I highly doubt that you could get any β-amylase conversion from store bought cereal or quick oats, but nobody wants a science lesson in the comments section). With that being the case I'm surprised that you didn't choose an oatmeal stout. You could have toasted your own oats and the bakers yeast would have suited the end result much better. The lower ABV would have been more suited as well. If you're feeling adventurous you can freeze distil the beer prior to bottling to get a thicker beer with a higher ABV. Freezing doesn't kill the yeast it just slows it down. Which reminds me, bottle conditioning your beer in the fridge will take forever. It slows the yeast down. Try leaving it in a dark, room temperature space (closet, cupboard) for a week; then in the fridge for two days. Chills it and lets the sediment settle to the bottom. Pour it gently into a glass leaving the sediment behind. (That last part is a personal preference, your call) As others mentioned in the comments you could have tried to capture wild yeast, but that leaves your beer open to another source of unintentional infection. You can, however go about that in a safer more scientific way while using store bought items. Generally we use sanitizer in the airlock as opposed to plain water. Next time try preparing a lot of yeast in advance using a starter so when you pitch it you get a more vigorous fermentation. Bored yeast is bad yeast; they will "graffiti" your beer with off-flavours so make it a party in there (that part depends on the style of beer and yeast, yes). Instead of using white sugar to bottle try corn sugar. Also available in a grocery store, but better (no) off-flavours and easier on the yeast. Dilute it in boiling water to sanitize it and then chill it back to room termp before pitching (which I think you may have missed in this series). I'm pretty sure that was your actual source of contamination. Love the videos Alex! Keep experimenting and learning. My first batch was undrinkable, even if it was infection free. :thumbsup:

cpx86

Oct 10, 2019, 7:37 pm Reply

Why is the lactobacillus a problem? It's not that uncommon for brewers to intentionally introduce lactobacillus into the mix. (disclaimer: I know fairly little about brewing myself, but I am a fan of beers brewed with lactobacillus!)

Koepu – koepu

Oct 10, 2019, 8:25 pm Reply

Nice video!!!

jlqtraceur

Oct 10, 2019, 12:09 am Reply

Use alcohol, any 40% concentration will work but you can get natural alcohol and dilute it clean water. Thats excellent for sanitizing and not hard to get

BM03

Oct 10, 2019, 12:56 am Reply

It's amazing you went from baby face to dad with some facial hair. Magic French hacks.

Marcus Levers-George

Oct 10, 2019, 7:52 am Reply

You can make a starsan replacement from supermarket ingredients,
In one gallon of water mix 1oz of bleach, once that’s been mixed in, add 1oz of distilled white vinegar. Works an absolute charm!

More info here

https://beerliever.com/bleach-no-rinse-sanitiser-home-brewing-beer/

lalu225

Oct 10, 2019, 7:08 pm Reply

Always use starsan! Great video!

trancelated

Oct 10, 2019, 7:38 pm Reply

Question: How do you know that the beer is infected? what are the flags that you watch out for? Also, when you used Milton to "sanitize" what was involved in sanitzation?

George Keiper

Oct 10, 2019, 2:07 am Reply

(θ‿θ)

Ann

Oct 10, 2019, 2:11 am Reply

Great video

Justin Mangrich

Oct 10, 2019, 3:00 am Reply

I think this is your best edited video yet. 5* quality sir.

Christian memes

Oct 10, 2019, 4:32 am Reply

Too much yeast

Wesh Maggle

Oct 10, 2019, 7:09 pm Reply

Une vidéo sur le French Riz au lait ?

Steven Sanders

Oct 10, 2019, 12:54 am Reply

Due to a few things getting in the way, I'm a week late with viewing the video. How do you know there is an infection? Is there something that tells you visually?

Daniel Foster

Oct 10, 2019, 1:29 pm Reply

Ep4 hurrry hurry hurryyyy !!! :D:D:D

FRUNTCASTER

Oct 10, 2019, 12:55 am Reply

You can mix white corn vinegar (5%), and grocery peroxide (3%), at 5 parts vinegar and 1 part peroxide, and make a home gamer peracetic acid. I have had lot's of success with it, a more powerful version was used in hospitals for years.

"Peracetic acid

Peracetic acid (C2H4O3) is a mixture of acetic acid (CH3COOH) and hydrogen peroxide (H2O2) in a watery solution. It is a bright, colorless liquid that has a piercing odor and a low pH value (2,8). Peracetic acid is produced by a reaction between hydrogen peroxide and acetic acid:

O O

|| ||

CH3-C-OH + H2O2 -> CH3C-O-OH + H2O

acetic acid + hydrogen peroxide -> peracetic acid

Peracetic acid can also be produced by oxidation of acethaldehyde. Peracetic acid is usually produced in concentrations of 5-15%.

When peracetic acid dissolves in water, it disintegrates to hydrogen peroxide and acetic acid, which will fall apart to water, oxygen and carbon dioxide. Peracetic acid degradation products are non-toxic and can easily dissolve in water.

Peracetic acid is a very powerful oxidant; the oxidation potential outranges that of chlorine and chlorine dioxide.

What are the applications of peracetic acid?

Peracetic acid is used mainly in the food industry, where it is applied as a cleanser and as a disinfectant. Since the early 1950’s, acetic acid was applied for bacteria and fungi removal from fruits and vegetables. It was also used for the disinfection of recicled rinsing water for foodstuffs.

Nowadays peracetic acid is applied for the disinfection of medical supplies and to prevent bio film formation in pulp industries. It can be applied during water purification as a disinfectant and for plumming disinfection.

Peracetic acid is suitable for cooling tower water disinfection; it affectively prevents bio film formation and controls Legionella bacteria.

How does peracetic acid disinfection work?

Peracetic acid as a disinfectant oxidizes the outer cell membranes of microorganisms. The oxidation mechanism consists of electron transfer. When a stronger oxidant is used, the electrons are transferred to the microorganism much faster, causing the microorganism to be deactivated rapidly.

Fabio Moreira

Oct 10, 2019, 1:23 pm Reply

https://share.tap2earn.co/FabioM

Thomas Brams

Oct 10, 2019, 5:58 pm Reply

Great series. I really like your motivation!

Joao Pedro Speeckaert

Oct 10, 2019, 7:54 pm Reply

You know that when alex is shaking his pen, things are about to go down.

rgby100

Oct 10, 2019, 10:09 pm Reply

Fyi, bleach can fail to kill a lot of spoilage organisms without proper exposure time. Boiling water and pouring it on/through all your equipment can work wonders if you run out of starsan or equivalent cleaner.

Kien Phan

Oct 10, 2019, 3:37 pm Reply

I want that cup noodle shirt! Where did you get that? Anyone?

Daniel Nunya Bidnezz

Oct 10, 2019, 5:32 pm Reply

You must sanitize EVERYTHING. Every utensil, every container (inside and out), and every part of every cooking vessel.

Unintentional Good

Oct 10, 2019, 7:40 am Reply

I'm almost certain, that UV could have been an easy fix for u gus 🙂

priscillia vg

Oct 10, 2019, 10:47 am Reply

Pourquoi ne pas juste stériliser les bouteilles en verre a l'eau bouillant?

david19041981

Oct 10, 2019, 8:57 pm Reply

Should leave it out of the fridge for a week at least first, then put in the fridge

Dennis Svensson

Nov 11, 2019, 4:58 am Reply

But what bacteria are you using when you brew a sour beer?

Rocco Rizzo

Nov 11, 2019, 4:21 pm Reply

Been brewing my own beer, ale, and mead for a long time now. 90% of the work involved is SANITATION!

Epic Miller

Dec 12, 2019, 5:04 pm Reply

Alex, you stuck your kimchi finger in the brew. Mystery solved!

Ap0Kal1ps3

Dec 12, 2019, 8:57 am Reply

I've brewed using table sugar and baking yeast in a 5 gallon office water cooler bottle several times. I just left the lid loose. Never had a problem. You just got unlucky.

Syaz Ali

Dec 12, 2019, 3:09 pm Reply

You should try to make Kvass by Life of Boris.

butter golem

Dec 12, 2019, 12:46 am Reply

Alex you should see if you can tackle a rosé wine

Peter Griffin

Dec 12, 2019, 11:05 pm Reply

Biologists here, I'm sure the biggest risk factor to a controlled fermentation is the human. So clean anything you touch and wear protection, for the beer – not for you 😀 Lactobazillus are nice guys I'm sorry for you that they ruined your beer!

Diet bunzz

Dec 12, 2019, 5:38 am Reply

Nice Carhartt shirt!

MrTingles

Dec 12, 2019, 12:47 am Reply

a while ago i made a pretty decent size abtch of mead, and it turned out really well, considering it was my very first ever… and then a few months later i made another much sloppier batch, and like an absolute dickhead used the same small fiameter hose to transfer the fermented liquid… naturally i didn't bother to sanitize it properly, and the whole batch was a disaster… using far too little honey, and storing the batch in an attic during a hot ass german summer didn't really help either, but at least i now know not do do any of those things again…

Tom Haflinger

Dec 12, 2019, 8:24 pm Reply

Beermaking precedes germ theory. How were the brewers of yesteryear able to pull this off without fastidious sanitization?

waltpagan

Dec 12, 2019, 10:40 pm Reply

lacto is how you make sour beer like berlinerwise or Gose

I’ll have Another

Dec 12, 2019, 5:59 am Reply

You just made a different beer than you thought you were making. Nothing wrong with lacto in beer. It is an acquired taste that not everyone will acquire though.

The Mordekai

Dec 12, 2019, 6:03 pm Reply

Alex is like an alternate universe version of Daniel Ricciardo lol one where Daniel moved to France and didn't grow up racing and instead loved cooking

Blake Broderick

Dec 12, 2019, 10:27 am Reply

What caused your yeast infection?

SimpleCaster

Dec 12, 2019, 11:20 am Reply

Who else knew that the bleach was the source of the infection in the previous episode?

I mean, who would use bleach to clean beer.

a921DJI

Dec 12, 2019, 5:23 pm Reply

How does one know that their batch is infected? Smell, taste, by sight, etc?

ajmckay2

Dec 12, 2019, 4:40 am Reply

Awesome series and collaboration!! Looks like I've found another great YouTube channel to follow.

ArmyGray

Jan 1, 2020, 2:00 pm Reply

Too much sir in the fermentation tank

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