#8 in Dish soap
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Reddit mentions of Seventh Generation Auto Dish Powder - 45 oz - 2 pk
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Seventh Generation Auto Dish Powder - 45 oz - 2 pk. Here are the top ones.
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Features:
Specs:
| Color | Free |
| Number of items | 2 |
| Size | 2.81 Pound (Pack of 2) |
| Weight | 2.8125 Pounds |
Cleaning:
I've gotten cleaning down to two products: Bar Keepers Friend and 7th Generation Powdered Dish Soap. These products are basically magic, if you allow them time to work. BKF works on things that are baked or burned in and for use on metal (except aluminium) and glass. Sprinkle BKF over the area to be cleaned, wet it until it's paste like, then walk away for 30 minutes or so. When you come back, re-wet it if it's not still wet, and use a paper towel to polish off the stain. Usually comes right up with very little elbow grease. Same principle applies to 7thGen. Fill your kettle/carboy/whatever with water and add about a tablespoon of powder per gallon of water. Let it sit overnight. I've yet to find grime that will stand up to it. It's magic works on a combination of what is basically oxyclean free and enzymatic cleaners. Much in the same way enzymes break up starch in malt to make it into sugar, these enzymes break up proteins and junk to release it from whatever is clinging to it. The only gotcha here is the enzymes have a shelf life, so you can't let it sit around forever. If you use it in other household cleaning, you can go through it at a fair pace and always have an opportunity to freshen up your supply.
Sanitation:
StarSan is clearly everyone's favorite sanitizer, but I do worry a bit about it's effectiveness over the long term with organisms building up resistance to it. I currently try to cycle in Saniclean every now and again, which has some of the same ingredient as StarSan, but uses a slightly different chemical to help keep the foam down while still sanitizing. I'd love to find out if someone has found another product as effective as these two that isn't iodine or chlorine based. In the mean time, to help keep things shaken up, I use heat where ever possible to add in an additional layer of sanitation. A pro brewer once told me cycling 180F water through your system for 15 minutes will kill just about anything you have to worry about. Seems solid and I like the fact it isn't an additional chemical.
Sterilization:
I only really use this for canning wort right now, but a pressure cooker is a nice thing to have. I've also been known to use tyndallization on items that might not quite make it through the pressure cooker. If anyone is regularly sterilizing things, I'd be interested in hearing what you're sterilizing, what method you're using (heat, steam, gas, ultrasonic, etc.), and why.
edit : Fixed the linking I think.