There has been debate in other threads about sanitizers, contact time, and rinsing. I went to Amazon and bought 20 tryptic soy agar plates to test some of these ideas myself. This is the thread in which I'll post my experiments and results. Feel free to suggest experiments. I'll run the tests any way I can until such time as I run out of plates. An important assumption in all of these experiments is that the pathogens grown on the tryptic soy agar do not differ substantially in their response to the sanitizer interventions than the wine pathogens with which we are concerned. If someone has thoughts on how to verify this assumption, please post below.