I've watched a couple of videos the last couple of days on wine making. I noticed a couple of experienced hands when they sanitized with Star San they didn't bother to rinse the star san residue out. As a matter of fact I know I saw star san foam on the bucket wall a couple of times before the racking took place. This wasn't the primary fermentation either. Another person had some star san in a spray bottle. After cleaning he would spray it on his utensils and give them a shake or two to get it off. I can kind of see that but the foam has me puzzled. Is this a normal practice, wouldn't this produce an off flavor? Is star san neutral when it comes to taste?