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Okay,
So this is a stretch and more of an intellectual exercise I believe..
BSI recommends using 2ml ClO2 per gallon of yeast slurry to kill all the bacteria that may be in the slurry.
Municipal water supplies are increasingly being treated with ClO2 to disinfect them as it does not contribute to trihalomethanes like Chlorine does. the rate seems to be about .25mg per L.
What do you think would happen if you were to treat a beer at this rate? If you had a beer that tested positive with HLP and you wanted to save it?
I realize that ClO2 is an oxidizer but am interested in if it will have a serious detrimental effect on the beer quality. Seems the PH is correct for a straight addition and it would kill everything in the batch.
Flame suit has been donned..... Let er rip.
So this is a stretch and more of an intellectual exercise I believe..
BSI recommends using 2ml ClO2 per gallon of yeast slurry to kill all the bacteria that may be in the slurry.
Municipal water supplies are increasingly being treated with ClO2 to disinfect them as it does not contribute to trihalomethanes like Chlorine does. the rate seems to be about .25mg per L.
What do you think would happen if you were to treat a beer at this rate? If you had a beer that tested positive with HLP and you wanted to save it?
I realize that ClO2 is an oxidizer but am interested in if it will have a serious detrimental effect on the beer quality. Seems the PH is correct for a straight addition and it would kill everything in the batch.
Flame suit has been donned..... Let er rip.