Q: Maybe I missed seeing it. What is the polymeric material of these orings? Are they food quality rated?
Is there a good article that talks to the ability for homebrew chemistry, yeasts, or purposefully added bacterias to contaminate (or accelerate breakdown of) diffrent types of oring materials? Cross contamination of subsequent batches with bacteria or breakdown products in subsequent batches is the ultimate question I am getting at. I have an oring in my possession of unknown black material that smells horrible after many uses (including saissons). Seems more like a breakdown by-product of the polymer but could be a bacterial thing. Advice would of course be appreciated
A: The lid o'rings we're currently shipping are a food grade silicone. The post and dip tube o'rings should be a food grade EPDM material. While they should not be permeable to heavy aroma and flavor cross over, a soak in sodium bicarbonate solution or PBW(powdered brewers wash) overnight should remove any lasting aroma