BrewerGeorge
Well-Known Member
I make a bar with tea tree and peppermint, plus lots of charcoal. I use it only for my face so a one kilogram batch lasts a very long time - probably two months plus for each of the eight bars. I grabbed the last bar of the last batch yesterday which is, at a guess without checking my notes, about 20 months old.
It was covered with ash yesterday, but I just rubbed it off pretty well and wet it as I usually do to get past that "first use" phenomenon, while actually washing with the last sliver of the previous bar. I didn't notice anything untoward past the ash and the strong gray-black of the soap itself.
This morning was the first I actually planned to use it, but I noticed lots of definite warmer-colored spots. They're hard to see on the blackish background, but they're definitely there. DOS, for sure. It doesn't smell rancid, but the tea tree is a high olfactory bar to overcome. I'll trim on it tonight and see if it's just surface effects, but given the age and the high incidence of spots (probably covering a quarter of the surface) I don't have high hopes.
I have no real question, just commiserating and sharing the data point. This was 50% Great Value tallow shortening, 20% olive, 20% coconut, 5% avocado, and 5% castor. It was protected with both BHA (in the shortening) and citric acid and stored well, but still developed DOS in under two years.
I told myself when I took the second-to-last bar that it was time to make another batch. Alas, I procrastinated and do not have another one ready to go. Looks like I'll be poaching one of my mother's tea tree bars (no charcoal or peppermint) in the meantime.
It was covered with ash yesterday, but I just rubbed it off pretty well and wet it as I usually do to get past that "first use" phenomenon, while actually washing with the last sliver of the previous bar. I didn't notice anything untoward past the ash and the strong gray-black of the soap itself.
This morning was the first I actually planned to use it, but I noticed lots of definite warmer-colored spots. They're hard to see on the blackish background, but they're definitely there. DOS, for sure. It doesn't smell rancid, but the tea tree is a high olfactory bar to overcome. I'll trim on it tonight and see if it's just surface effects, but given the age and the high incidence of spots (probably covering a quarter of the surface) I don't have high hopes.
I have no real question, just commiserating and sharing the data point. This was 50% Great Value tallow shortening, 20% olive, 20% coconut, 5% avocado, and 5% castor. It was protected with both BHA (in the shortening) and citric acid and stored well, but still developed DOS in under two years.
I told myself when I took the second-to-last bar that it was time to make another batch. Alas, I procrastinated and do not have another one ready to go. Looks like I'll be poaching one of my mother's tea tree bars (no charcoal or peppermint) in the meantime.