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the formula is K = C * T where K is kill rate, C is concentration of substance, and T is time in contact. so a loooong time in a weak sanitizer is actually equal to a short time in a strong sanitizer. this is especially true for chlorine and is how water management determines the chlorine...

180 degrees does if you can submerse or steam it for 20+ minutes. but hot tap water will not.

i work in water management. bleach is effective. i'd rather risk a small off taste (which you REALLY risk with a product that has Parfum as an ingredient.) from bleach. "mountain fresh parfum" ... i'd avoid it just because of that. rinse rinse rinse rinse ... and ... maybe bleach...

the real reason i started this thread was to determine when All Grain becomes cheaper than extract. obviously when you start out, extract is cheaper, you don't need a kettle, dont need a propane burner. all you need is the biggest houshold pot you already have, a hydrometer, and a bucket...

people don't sanitize dishes. (i have a steam sanitizer built into my dishwasher, but i only use it when doing bottles) when dishes are sanitized it is general HEAT and steam that do it, not chemicals.

. . . if you're anything like me, no matter if there's a "perceptable off flavor" or a "subtle diminishing of hops" ... you're still going to love it. it's YOUR beer that YOU made, end of story. what we do here is pretty amazing.

if you can't get star san or iodophore... ... household bleach !! strong concentration, nice long soak, tripple rinse, and some time in the sunlight to kill the smell.

i have enjoy this thread so much, and gotten so many great ideas. while i may not actusally do your ideas, they are some of my favorite. i love connected systems like that and rhys333, i'm from winnipeg, but i live in rural USA now. i live like a king compared to the peg and make less money.

38 / 16 = 2.37 an ounce. 50 bottles in a batch, you'd need 20$ worth of hops in a 5 gallon batch, i guess if you used nine ounces of citra in a dry hop or something.

it doesn't. even citra hops are 38$ a lb.

my first brew (which was somewhat recently), i had the blowoff tube blow off and took a while to notice... i was paranoid it was infected, always tasting for off flavors really subtly. ... the beer was great... don't fear infection, just take precaution and go for it.

overkill. it's a sliding scale. constant temperature is best. the yeast are going to do their job in a wide range of temperatures, just faster or slower.

you could do what i did and go with a Trappist or belgian monestary yeast... they produce flavors at that temp, but in general it's considered within the profile of a belgian trippel or abbey dubbel. or put your fermenor in a big rubbermaid of water and add frozen bottles at intervals...

pitching a larger starter will NOT help attenuation. ... the "under performance" that they refer to in the yeast, is a process of how efficient the strain is at eating longer chain sugars... some strains don't eat the more complex sugars, so they leave more sweetness and less alcohol behind...

lol. people use turkey fryers as burners for their wort all the time, seems to work for them.

pop off, new caps. you can get 144 for 5$. do you have a wing capper ?

i've used rice stored in rubbermaids, no issue.

my vote is definitely infected. i hope you got a good sour !

!! that means i'm officially a homebrewer !!

puree the peaches i've never done this but it makes sense : )