Half price Pressure Cooker in Argos:

[Hop Bomb]

Well, almost half price.

http://www.argos.ie/static/Product/partNumber/8614869/Trail/searchtext%3EPRESSURE+COOKER.htm

Handy for nuking your yeast viles etc.

[Shanna]

Don't know much about vials but could they not also be cleaned/sterlised in milton or in a childs bottle steriliser?

Declan

[RichC]

To truly autoclave I believe u need 15psi and I think that cooker goes to about 7. I bought and returned 2 Argos pressure cookers before I got a suitable one and I think that model was one I returned. No point buying a pressure cooker that 'nearly' does the job
http://www.homebrewtalk.com/f11/7psi-enough-autoclave-340278/

[Hop Bomb]

That model is 12 psi which is still short. Just googled it. Thanks for the heads up Lars. Which one did you buy in the end?

[RichC]

I think I bought this one: http://www.argos.ie/static/Product/partNumber/8610351/Trail/searchtext%3EPRESSURE+COOKER.htm
Not 100% sure, I'll check tomorrow and verify. It was  great buy. Used it as an autoclave a few times but have also made a lot of chicken stock and Ham Joints in it. Really shortens cooking time on these things.

[Hop Bomb]

Yeah that one does 15psi. Cheers Lars

[Cathal O D]

15psi will give you steam at 121[ch9675]C. You will need to keep at this temp for 15mins to completly sterilise.
If you have lower pressures you will therefore have lower temps and will need to sterilise for longer. Probably 20 - 25 mins for 12psi

[RichC]

15psi will give you steam at 121[ch9675]C. You will need to keep at this temp for 15mins to completly sterilise.
If you have lower pressures you will therefore have lower temps and will need to sterilise for longer. Probably 20 - 25 mins for 12psi

I don't think that's the case Cathal or a long boil would be sufficient. Everything I've read indicates a min of 15psi/121C is required to truly autoclave
http://www.homebrewtalk.com/f11/7psi-enough-autoclave-340278/

[Cathal O D]

Its all about the kill factor which is the time required to kill all bacteria virsus and spores. While you are correct that 15mins at 121C is required there are calculations that give you the equivalent kill factor for different temps. It has to do with the heat energy transferred.
e.g. 4mins at 134C
25min at 118C
Anyway this is over kill as these are the requirements for sterilisation in the pharma industry. For food/beer sanitisation is sufficent but if you can sterilise all the better.

[Hop Bomb]

One person says one thing... Can someone who would consider themselves an experienced yeast rancher weigh in here. The internet is full of misinformation & Id love to get a definitive answer. Thanks.