The Scoop on Powdered Oxygen-Based Cleansers

Posted By Drew Vics on January 12, 2012

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Powdered oxygen-based cleanser in bucket with scoopThere are a bunch of oxygen-based cleansers on the market for home brewers. We’re all familiar with products like One-Step, B-Brite, and Craft Meister Oxygen Brewery Wash (OBW), to name just a few. There is also the question among many home brewers whether or not they can use a product like Oxi-Clean to clean their home brewing equipment. The following is my analysis and recommendations.

Note that powdered alkaline cleansers such as Powdered Brewery Wash (PBW) may be confused with oxygen-based cleansers, but they contain no “active oxygen” component. Instead they rely on controlling the alkalinity of the solution and introducing surfactants to break down the oils, soils and gunk. You’ll learn more about surfactants in a bit.

So, what’s the real difference between the varied brands of oxygen-based cleaning products? Generally speaking, not much. I made a few phone calls, spoke at length with two chemists, and gathered the MSDS (Material Safety Data Sheet) for each product examined so I could determine their primary components for comparison.

How Do Oxygen-Based Cleansers Work?
Powdered oxygen-based cleansers work by creating a buffered alkaline solution and introducing an oxidizer, in this case hydrogen peroxide.

The cleaning power of these cleansers is based upon four basic components: builders, oxidizers, sequestrants, buffering agents, and in some cases surfactants may also be used. Other ingredients may be used as well but if they are not considered toxic, or fall below a certain threshold they do not need to be included on the MSDS. Likewise, since these cleaners are not food products they do not need to include an ingredient list on their label.

There may be additional, proprietary components at work which we do not know about and which may serve any number of purposes, so the precise formulation of each of these products is not known but generally they do the bulk of their work in the same way, and it starts with those four or five basic building blocks.

Below is a table showing the breakdown of products, their primary chemical components and the primary role of those components. Some of these may actually have dual roles in solution, which are explained in more detail following the table. A dot in the column indicates that the specified product contains that chemical component.

The Components and Their Jobs
Builders are responsible for conditioning the water, and acting as pH regulators. They set up the environment in the solution by softening the water and raising the pH so the other components can do their job more effectively. Sodium Carbonate serves as the chief builder in all of the cleaning products examined here, and the formulation is probably very similar with other powdered oxygen-based cleaners on the market.

sodium carbonate powder
Sodium carbonate. Photo: Ondřej Mangl

Sodium carbonate has a dual purpose in oxygen-based cleaning powders. It is used both as a water softener and pH regulator, conditioning and stabilizing the solution so the actual cleaning agents can do their job better. Warmer water helps the solution work better too.

As a water softener sodium carbonate works by literally swapping ions with magnesium, calcium and other metals that contribute to hard water. As a pH regulator it helps to raise the pH, making the solution less acidic. Grime left behind by the brewing process is on the acidic side, so increasing the alkalinity of the solution helps neutralize acids and facilitates the efficient removal of the dirt by oxidizers or surfactants.

Surfactants and Oxidizers are responsible for the cleaning action in a solution. When dissolved sodium Percarbonate — the Oxidizer responsible for the “oxi” or “active oxygen” used in the labeling of some oxygen-based cleansers — yields two things: hydrogen peroxide and sodium carbonate.

The sodium carbonate released is relatively ineffective, and is used mainly as a carrier to get the hydrogen peroxide into the mix. At some level it may assist with stabilizing the solution, or may act as a mild surfactant to help break down oils, but the real work is done by hydrogen peroxide.

Hydrogen peroxide molecule
Hydrogen peroxide molecule,
the “OXI” or “Active Oxygen”

As an oxidizer hydrogen peroxide literally pulls electrons away from molecules in the compounds that form the gunk and soil to be removed. The soil is thereby chemically altered and its properties changed, leading to its break down and removal.

Some active oxygen cleansers may include surfactants too. As we know, oil and water do not mix, but surfactants have a hydrophobic (or lipophilic in this case, “oil loving”) end which connects to oils, and a hydrophilic end which connects to water, so they allow oil and water to “mix” thereby conveying the oily soils through the solution, to be rinsed away. Ethoxylated alcohol is used as a surfactant in Oxi-Clean to remove soils, and can cause a foaming action which I have noticed exclusively with Oxi-Clean while sampling these products.

Sequestrants (Chelating Agents). While builders soften water by altering the chemistry of metals in the solution, sequestrants actually surround metal ions and prevent them from interfering with other processes at work in the cleaning solution, or building up on surfaces.

Sodium polycarboxylate, aside from sounding funny and being a mouthful to say, is used in Oxi-Clean as a sequestrant, or chelating agent. As mentioned earlier, what these do is surround metal ions, rendering them ineffective in the solution. Sequestrants work with the builders to control metals in hard water. Sequestrants are also effective scale inhibitors, minimizing the build-up of compounds such as calcium carbonate. Craft Meister Oxygen Brewery Wash (OBW) employs sodium hexametaphosphate in the same capacity, but it also may serve a dual purpose as a dispersing agent which helps to break down various soils.†

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Buffering Agents help to maintain the pH balance of the solution. While builders set up the water initially, bringing up the pH and removing metals, the buffering agents are there to counter the effects of acidic soils as they break down. These buffering agents help control the pH throughout the cleaning process.

Additional components used in these cleansers may have a single or dual purpose. We see sodium metasilicate in Oxi-Clean and OBW, as well as sodium silicate and sodium salt, which combine to form sodium metasilicate in B-Brite powdered cleanser. These are likely used in general as buffering agents, but may also serve a secondary function as flocculants, which clump soils into larger particles causing them to drop out of solution. Because of that they tend to prevent redistribution of soils on to areas that have been cleaned.

Sodium Chloride (your basic table salt) and sodium citrate are present in One-Step oxygen cleanser and, according to one chemist I consulted, whose field is detergents and cleansers, sodium chloride is very versatile and could be used as a conditioning or conductivity agent. Through my research I learned that sodium chloride and sodium citrate combined are used as a buffering agent, and that may be the case here. Sodium citrate can also act as a mild chelating agent.‡

Summary
To sum it up, most oxygen-based cleansers consist of generally the same chemical components, and do the job in much the same way. They may irritate the skin, eyes, and can cause ill effects if inhaled or ingested. Wear rubber gloves to be safe, and eye protection of you feel the need.

Play it safe, don’t splash the stuff around, don’t inhale the powder and don’t eat or drink it! Even though they are relatively safe, and eco-friendly, these are chemical cleansers so use them carefully and cautiously.

Now that we’ve examined the chemical components of these cleansers, let’s answer the other question: Can we use Oxi-Clean to clean our brewing equipment? Yes! But I suggest you use Oxi-Clean FREE It contains no perfumes or dyes. Chemically speaking, Oxi-Clean is basically the same as the others, with the added effects of ethoxylated alcohol. Used as a cleanser to remove tough beer stone, yeast gook, glop, slop and other funk from the inside of your carboy, fermenting bucket or brew kettle, it performs just as well as the others. I speak from personal experience.

As I mentioned earlier, this is a non-biased examination, so I will continue by stating that each of the products mentioned herein perform as advertised and do the job very well, as I’m sure other oxygen-based powdered cleansers do.

Personally I recommend rinsing when using any of these cleansers. I tend to use them to clean my brew pot, carboy or bucket fermenter, and other equipment after use, or for cleaning and de-labeling my bottles before sanitizing. I use iodophor to sanitize my equipment, but there are many fine sanitizers on the market for home brewers.

Notes:
The instructions on products like B-Brite, Oxygen Brewery Wash, and Oxi-Clean Free recommend rinsing after use. The reason for rinsing is that a residue of calcium carbonate is left behind by the cleaning process.

According to the manufacturer’s website One Step is labeled a no-rinse cleanser because “If One Step is used on a surface which is clean to the naked eye, rinsing is optional. Residues of One Step are non-hazardous when small amounts come into contact with wort [or] must.”

Regarding product strength, their site also states “To remove heavier greases or waxes, a strong product may be necessary, typically one with a much higher degree of alkalinity…” So One Step may actually be slightly less potent, and less aggressive than cleansers which do recommend rinsing.

This article is not intended to confirm or deny the need for rinsing after using these products. Follow the labels and use your judgment. Likewise, this article will not support or deny claims of a product’s potential to sanitize. Some ingredients used in these products may indeed have disinfectant qualities, but they are called cleansers, not sanitizers.

Avoid Oxi-Based Colon Cleansers!
As a dopey side note, while doing my research I stumbled upon an “oxygen-based colon cleanser.” I kid you not. I advise that you refrain from consuming any oxygen-based product, except maybe air, and I also urge you to stay away from any “colon cleansing” product in general. They might not kill you, but it can give you one hell of a case of gas, and could make you sick. What’s worse? They don’t really do anything except empty your wallet.

While it may facilitate the rapid evacuation of product from your colon, it won’t clean your colon. Your colon doesn’t need any help, if you’re healthy there are plenty of fun-loving bacteria in there that do the job for you, leave them alone! If you don’t feel good and your poop looks funny, double check your diet and see your doctor. All colon cleansing products are a damn rip-off!

There, that’s my public service announcement. On that note, happy brewing, happy evacuating, and happy oxi-cleansing! :)


References:
Dawn Chemical, Inc. Presents The Chemistry of Cleaning
Sodium metasilicate – is it a cleaning agent?
Sodium metasilicate ph alkaline

Wikipedia:
Sodium hexametaphosphate
Citrate
Hydrogen peroxide
Sodium Carbonate
Sodium Percarbonate
Sodium Silicate
Sodium Acetate
Ethoxylation

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Holiday Gift Ideas for Home Brewers & Beer Lovers

Posted By Drew Vics on December 13, 2011

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The time is nigh! As of this writing there are a mere 12 days until Christmas, so if you have more shopping to do you’d better get cracking. Below I have outlined some great gift ideas for anyone on your list who is interested in beer or home brewing. From beer kits to books, I have some great suggestions for you.

First, a great gift idea, and one that you can definitely get in time via online download, is BeerSmith home brewing software. BeerSmith is an excellent tool for building recipes, and helps the home brewer determine grain bill, target gravity, color, and other aspects of their beer, even a rough idea of how much it will cost to produce it. The BeerSmith website says it can help you “[match] the style and color of classic beers from around the world.” The new version is available for both Mac and PC. I use it regularly to design my beers, and it’s been a great tool to have. Click Here to Order.

Consider a gift subscription to BYO magazine. Whether you’re shopping for a budding home brewer or someone who has a batch or two under their belt, BYO magazine is loaded with how-to tips and great articles on brewing beer at home. BYO has been a valuable asset to my home brewing hobby. It’s well worth the look, and they offer a free trial issue.

Psst… mouse over any image or product link below for more information and pricing.

Next… for someone who might be curious about brewing, but maybe not ready to jump in with both feet, consider a Mr. Beer Kit to get them started. Whether it launches brewing career or just keeps them happy brewing small batches every now and then, it’s an easy way to make beer at home, and get a handle on the basics. And contrary to what some may say about Mr. Beer, it’s actually a very effective, and handy way to make beer. This is NOT a line of BS… I have made many great tasting beers with the Mr. Beer kit!! And I highly recommend their Belgian Trippel or Hefeweizen. It’s a great little starter, and if you work clean and follow the instructions, anyone can brew a tasty beer with Mr. Beer! Highly recommended for the novice or casual hobbyist. Click Here to Order.

Okay, now for the bigger home brewing set up. If you’re gift shopping for someone who is ready to get into brewing full 5 gallon batches of beer, then I recommend the Gold Complete Beer Equipment Kit. It comes with a 6 gallon carboy, primary fermenter/bottling bucket, and all of the accessories one needs to begin brewing as a real hobby. This is the kind of kit I started out on, and I still use it! Kit includes True Brew Handbook & Kit Instructions, 7.8 Gallon Fermenting Bucket, True Brew Rack & Fill kit, 6 Gallon Glass Carboy, Hydrometer, Bottling Spigot, Capper, Airlock, Bottle Brush, Sanitizer, and more. A no brainer! I can’t guarantee anything, but at the time of this writing expedited shipping was available for delivery by December 24th. Click Here to Order.

Give the Gift of Beer Books…

Speaking of tasting beers, here’s a book that shows you how: Tasting Beer: An Insider’s Guide to the World’s Greatest Drink. Randy Mosher, takes you on a tour of beer like no other, shedding light on the magic and mystery of beer formulation and how its affect flavor and aroma. A great read for anyone who wants to expand their knowledge of beer. Click Here to Order.

If you know someone who is looking for a little guidance in beer appreciation, here’s a book of beers to “Try Before You Die!” Author, Roger Protz, has long history of touring and tasting beers from around the world, so it’s no question that he is one in the know about what beers you need to try if you’re looking to try them all before time runs out. So many beers and so little time, I know, but this guide helps narrow down the list a bit. Click Here to Order.

If you’re buying a home brewing kit, or even if you aren’t, add this to your cart! “The Complete Joy of Homebrewing” is the premier guide on how to home brew beer. Author Charlie Papazian is a household name among us home brew hobbyists, he literally “wrote the book” that has helped countless brew-noobs become successul home brewers! As it says in the book description on Amazon.com, “Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads.” Click Here to Order.

Designing Great Beers is one book that I highly recommend to anyone interested in understanding more about the craft and science of brewing beer. I have it on my book shelf too! It’s a detailed, comprehensive guide to all aspects of beer and brewing. If you’re shopping for someone who seriously wants to get to the nuts and bolts of creating great ales, lagers, wheats and whatevers, this is the book!
Click Here to Order.

Well, there you have it! Some great gift ideas for the aspiring, or experienced home brewer, and even something for the beer enthusiast who isn’t necessarily a brewer.

Best wishes to you and yours from the friends and family here at Cryptobrewology.com! Happy Holidays!

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Brewing Spiced Holiday Beers…

Posted By Drew Vics on November 29, 2011

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Beer, herbs and spices, holiday ale.At some point every home brewer wants to try brewing some kind of spiced holiday ale. ‘Tis the season, and as Yuletide approaches we’ll see more and more spiced offerings on the shelves of our local beer stop. The annual surge of Spiced Pumpkin ales is already upon us, and we can surely look forward to big, dark, winter ales with herbs and spices that hint of oak, smoke, chocolate and coffee as well.

Certain dark malts will impart more smokey, chocolate and coffee notes to beer, and barrel aging will create a rich flavor for some barley wine ales, or bourbon barrel porters and stouts. But what spices can we use to bring some holiday cheer to our home-brewed beer?

The most common herbs and spices used in brewing holiday ales are thyme, rosemary, cinnamon, nutmeg and coriander. They can be used alone to add a specific flavor or aroma to an ale, or in various combinations to create depth of flavor and intense aromas.

Clever blending of malts, herbs and spices can lead to wonderful holiday beers and winter warmers, but use caution when brewing with spices, they go a long way and can be very overpowering.

I brewed a spiced ale with nutmeg and cinnamon once and it turned out tasting like a wad of Big Red chewing gum. If you’ve ever had the pleasure, you know how rough it can be, and how bad it would make a beer. Early on the ale was actually pretty tasty, but as the weeks went by every one I tried got spicier, hotter, and eventually completely undrinkable. Take note: I used one tablespoon of nutmeg for the entire 5 gallon batch of beer, so I would suggest using much less than that.

The beer smelled great though; only a few cinnamon sticks were used for aroma.

Another thing to keep in mind when brewing spiced ales is the potential collision of flavors and aromas between herbs, spices, and hops. They don’t all play well together.

For example, hops with a citrus note probably won’t blend well with a spice like cinnamon, although they might work fine with an herb like coriander. While cinnamon has a sweet component, it has one hell of a spice, where coriander has a pleasant sweet quality and minimal spiciness, which will compliment a citrusy hop.

Coincidentally, coriander is a seed of the coriander plant, the leaves of which, also used in cooking, are called cilantro. If you’re familiar with the citrus, lime-like quality of cilantro then it will make sense to you why coriander might play nice with a citrus hop.

If you’re using an earthy hop, something a little more pungent and less delicate in aroma, consider using an herb like thyme to spice up the earthy nose and early flavors of the beer. Some hops are a bit spicy, so an herb like coriander can add a sweet balance to the nose where a spicy, non-citrus hops is used.

Another option is to use no hops and rely only on select herbs and spices. Cinnamon and nutmeg are often used together in holiday ales, nutmeg being added for spice and cinnamon more for the nose. Cinnamon plays nicely with a strong malt flavor so having a less bitter finish, with a strong malty component would work well for a spiced holiday ale with cinnamon.

To get an idea of what herbs, including hops, and spices work well together, take small samples of them and let them steep separately in hot water. You’ll be able to sniff them together, or one at a time, even taste some, to see which ones might be combined to create your beer.

I like making small “test batches,” partly because I get the brew bug and break out my ingredients and brew pot almost every time I’m thinking about this stuff, but also because small tests can help you experiment without ruining a whole batch of beer. Make a gallon test to see what works, or brew a larger portion of wort, and break it up into multiple test batches, each with various combinations of spices, herbs and hops.

I keep one gallon glass jugs on hand and use them to ferment my samples. Once you get a sample you like, expand your ingredient amounts and brew a full batch.

This is a great time to brew up something unique and share it with friends and family at those holiday gatherings. Good luck with it, and by all means share your winning recipes with us so we can post them on the site.

Happy brewing!

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Home Brewing 101 is Back and Better than Ever!

Posted By Drew Vics on October 6, 2011

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Glass of BeerWhen Cryptobrewology.com was a young, green, wippersnapper of a web site, it contained an article that demonstrated how to home brew beer. It was rather rudimentary, and was based on a very iffy recipe. I updated it periodically, but eventually, through various host changes and alterations to the site appearance, somehow, somewhere along the line that article kinda went *POOF!*

Well, I’m happy to say that it is back, and I’m also happy to say that it has been completely rewritten! Based on more than 10 years of home brewing experience, and knowledge gained through ongoing research in the craft and chemistry of brewing beer, Home Brewing 101 is a great primer for anyone just getting started at making their own beer at home.

Home Brewing 101 is clearly written, and explains the ins and outs of each aspect of brewing from equipment, pre-prep, cleaning and sanitizing, ingredients, the brewing process, fermentation, bottling and conditioning. It is loaded with tips, and includes a handy Table of Contents at the top of the article, with each section clearly defined and labeled, so readers won’t get lost in all of the info.

With so many different takes on brewing around the web, misinformation abounds, it’s good to get something truly based on research and experience in one place. As more is learned I will enhance and embellish the article as time permits. For now, I think it is a solid, coherent, and trustworthy guide to home brewing.

Go ahead and click through to check it out… Home Brewing 101 (you’ll see a link in the nav menu at the top of the page too) and please pass it along to anyone you know is getting into brewing. They can get up to speed here at Cryptobrewology, instead of nagging you with all the newbie questions. :) You can also share the article through Facebook, Twitter, email or other outlets using the handy share links found at the bottom of the page.

Enjoy, and thanks for your continued support and appreciation of Cryptobrewology.com. Brew on!

-Drew

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Mr. Beer YouTube Channel

Posted By Drew Vics on September 26, 2011

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You may recall a series of How-To videos I produced for Mr. Beer in 2010. The videos were presented on their website, and they now have a Mr. Beer YouTube Channel featuring those videos and more. Check it out.

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Big Mountains and Big Beers – Salt Lake City, Utah!

Posted By Drew Vics on September 2, 2011

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We’re on the road in the west! Amazing scenery, and some pretty amazing beers too. During a visit to Salt Lake City Cindy and I took some time out from sight seeing to do some tap sampling.

We stopped in at the BeerHive downtown. They have an amazing selection of brews on tap, including selections from Wasatch Brewery, Squatters, Red Rock, Uinta, Moab, and scores of bottled beer selections, including my old fave Sierra Nevada Pale Ale. Glad we found the place. I highly recommend it if you’re ever in the area. Great food is provided by a restaurant next door. Beers on tap can’t exceed 4% (3.2% by weight) in Utah, but that didn’t really bother me. I was able to enjoy more great flavors without getting totally hammered.

Of course after her first session beer, Cindy had to step it up, as she does. She prefers the higher range of the ABV scale, so it was The Devastator, a brute of a Double Bock Lager, weighing in at 8% ABV.

How did we get an 8% beer when Utah limits the ABV to 4%? Bars can serve full strength beer in bottles. Doesn’t make a whole lot of sense to me, but that’s their legislation, however “retarded,” as one server commented.

The session at The Beerhive ended with the Devastator, and I helped her finish it. From there we took a short walk to the Red Rock Brewing Company, just a couple of blocks away, to check out a couple of their selections.

I had a Hefeweizen, on tap, and Cindy had their Le Quatre Saison. Nice beers, and more on tap that we just didn’t have time to try. Our stay in Salt Lake City had come to an end, and the next day we’d be heading over the Rockies to Colorado Springs, where we had a video shoot scheduled with the head brewer of Phantom Canyon Brewing Company. Stay tuned for that right here at Cryptobrewology.com. If you haven’t seen them, check out our other Road Trips and Brew Pub videos.

So, regardless of the ABV limit in Utah, it is indeed a beautiful state, with plenty of great brewpubs and bars to enjoy.

When you think about it, it’s really not a bad thing that the drafts are limited to 4% ABV. These are great session beers, and that allows you to enjoy more, without getting too inebriated. While the beers may not be big in alcohol, their flavor is huge, just like the awe inspiring mountains surrounding Salt Lake City.

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