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corrected name of powder
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barking.pete
barking.pete
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Drink it. At least do not discard a brew before completion and without subsequent taste testing.

A few drops of made up PBWVPW solution in a 25 ltr batch "is nothing to really worry about". I doubt it would affect the yeast activity if sufficient active yeast is pitched. The active chlorinating agent in PBWVPW has been used to sterilise water containing pathogens - it is then drunk. And that is in concentrations you can taste. So that aspect of PBWVPW is pretty risk free. The surfactants aresurfactant aspect is another matter but at this concentration they are equivalent to something like the residue left on a hand washed dining plate or pan.

I can't imagine the taste being affected but give it a try after it has fermented. If it tastes OK then IMHO one should drink it. One might find that the surfactant had been "bio-transformed" and the chlorinating agent had been chemically reduced rendering it inactive. In this state is it is biologically almost inert.

IMHO there is too much paranoia about minute amounts of common chemicals being present in water/liquor or on brewing utensils . I accept that if one knocked a pot of PBWVPW into the brew it should be discarded. But a few drops of made up solution - are we joking?

Drink it. At least do not discard a brew before completion and without subsequent taste testing.

A few drops of made up PBW solution in a 25 ltr batch "is nothing to really worry about". I doubt it would affect the yeast activity if sufficient active yeast is pitched. The active chlorinating agent in PBW has been used to sterilise water containing pathogens - it is then drunk. And that is in concentrations you can taste. So that aspect of PBW is pretty risk free. The surfactants are another matter but at this concentration they are equivalent to something like the residue left on a hand washed dining plate or pan.

I can't imagine the taste being affected but give it a try after it has fermented. If it tastes OK then IMHO one should drink it. One might find that the surfactant had been "bio-transformed" and the chlorinating agent had been chemically reduced rendering it inactive. In this state is it is biologically almost inert.

IMHO there is too much paranoia about minute amounts of common chemicals being present in water/liquor or on brewing utensils . I accept that if one knocked a pot of PBW into the brew it should be discarded. But a few drops of made up solution - are we joking?

Drink it. At least do not discard a brew before completion and without subsequent taste testing.

A few drops of made up VPW solution in a 25 ltr batch "is nothing to really worry about". I doubt it would affect the yeast activity if sufficient active yeast is pitched. The active chlorinating agent in VPW has been used to sterilise water containing pathogens - it is then drunk. And that is in concentrations you can taste. So that aspect of VPW is pretty risk free. The surfactant aspect is another matter but at this concentration they are equivalent to something like the residue left on a hand washed dining plate or pan.

I can't imagine the taste being affected but give it a try after it has fermented. If it tastes OK then IMHO one should drink it. One might find that the surfactant had been "bio-transformed" and the chlorinating agent had been chemically reduced rendering it inactive. In this state is it is biologically almost inert.

IMHO there is too much paranoia about minute amounts of common chemicals being present in water/liquor or on brewing utensils . I accept that if one knocked a pot of VPW into the brew it should be discarded. But a few drops of made up solution - are we joking?

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barking.pete
barking.pete
  • 5.6k
  • 9
  • 19

Drink it. At least do not discard a brew before completion and without subsequent taste testing.

A few drops of made up PBW solution in a 25 ltr batch "is nothing to really worry about". I doubt it would affect the yeast activity if sufficient active yeast is pitched. The active chlorinating agent in PBW has been used to sterilise water containing pathogens - it is then drunk. And that is in concentrations you can taste. So that aspect of PBW is pretty risk free. The surfactants are another matter but at this concentration they are equivalent to something like the residue left on a hand washed dining plate or pan.

I can't imagine the taste being affected but give it a try after it has fermented. If it tastes OK then IMHO one should drink it. One might find that the surfactant had been "bio-transformed" and the chlorinating agent had been chemically reduced rendering it inactive. In this state is it is biologically almost inert.

IMHO there is too much paranoia about minute amounts of common chemicals being present in water/liquor or on brewing utensils . I accept that if one knocked a pot of PBW into the brew it should be discarded. But a few drops of made up solution - are we joking?