kitchen disinfectant in my starter

[matthewdick23]

So i was stepping up my starter today and instead of spraying it with my videne, I grabbed the anti bacterial kitchen surface cleaner

i sprayed the outside of the jar and think i did a little into the inside of the neck

what do you think? i out it back in heat fridge to see if it'll continue to ferment

its grown from a chimay red - and I'm doing a dubbel, so really want that taste from their yeast

i have a wlp550 i can grow from sub, but would really prefer the chimay.

thoughts? maybe just see if it ferments? taste the wort once its fermented and before i step it up once more?

thanks

matthew

[Will_D]

Can you list the ingredients off of the back of the bottle? What does the concentrate smell of?

[matthewdick23]

non ionic surfactants, disenfectant, perfume

polyaminopropyl biganide

[Eoin]

I'd only worry about the perfume to be honest. If that gets into the starter it might produce problems. Apart from that if it grows it'll be fine.

[Will_D]

non ionic surfactants:
Are the detergents that just lower surface tension - may affect your head retention

disenfectant is polyaminopropyl biguanide:

Polyaminopropyl biguanide (PAPB) is the disinfectant!
It is anit-bacterial and anti-fungal.
PAPB solutions are sold for use as a general disinfectant solution to be applied onto skin. As it is not cytotoxic, it can be applied directly into wounds.

perfume:
What more can I say!

So as long as it starts to ferment it should be OK! The amount used in relation to 5 gallons of wort should not cause a problem.

If the final brew smells like Channel No. 5 then flog it to the ladies a Ch.No. 5

[matthewdick23]

sweet lads, thx. will c how it goes over nxt day or two and how it copes with the final step up

[matthewdick23]

hmmm...so it's been stepped right upto 5 L. it hasnt fermented as aggressively as usual- its a belgian trappist yeast. it usually goes nuts.  also, since the last step up, the smell has gone from the usual yeasty fruity smell to a really intense sulphur smell. i know sulphur can be normal, but not at this lvl. also, iv never had sulphur smelt from this yeast before

think i mite try a different yeast

thoughts?

[Eoin]

taste it before you chuck it

[matthewdick23]

yeah, but im not only concerned wit the smell. its the smell (theres a couple of reasons that sulphur smell is there- most of the reasons are due to different factors indicating a poor fermentation) added to the fact that it hasnt fermented as aggressively as usual. its goin into a 7%+ beer so need it to be in top shape

[Eoin]

yeah, but im not only concerned wit the smell. its the smell (theres a couple of reasons that sulphur smell is there- most of the reasons are due to different factors indicating a poor fermentation) added to the fact that it hasnt fermented as aggressively as usual. its goin into a 7%+ beer so need it to be in top shape

Well that's a different story, if you reckon the yeast is not up to it then work with your instincts.

[matthewdick23]

yeah, i dont think it was the disinfectant- cos i was happy enough with the first and early second step up in the starter. but third has been poor. i didnt wash the yeast v well  last time I used it. think it was prob that. will give it 24 more hrs and see

thanks