by grahamredhead » Friday May 16, 2014 10:14 am
Hi Rob, I am not a brewer but a cheesemaker and I use iodine regularly for making cheese. I use a starting bulk solution with specs at 30g/litre available iodine. I add 1ml to 1.5 ml of that solution to a litre of water. That gives a very very light coloured solution. Don't add more iodibne to think you are getting a better sanitise, its not necessary. Ideally your equipment should be clean before sanitising and then it remains in that water for several minutes and well drained before use. The concentrated bulk solution smells quite strong, the diluted solution hardly smells, and if left to drain the residual iodine is all but gone. Be aware that different levels of concentration exist, and even medicinal grade can be used. Just make it up to that very very pale colour, even lighter than apple juice colour.