From the HBD Archive
From: boubez@bass.rutgers.edu
Subject: Re: Sanitation and water
Date: 1989-11-16 15:30:45 GMT

Doug Allison writes:

>the usual homebrewer's sanitation practices are just that: sanitation, not
>sterilization. He advised sterilizing with a 1:3 bleach/water solution (I
>still don't make it this strong). He said NOT to rinse,

I am a newcomer to homebrewing, but I have a few comments about this. I am now
in the process of waiting for my FIRST batch to complete its fermentation.
When I first started, I cleaned the plastic fermenter with some white powder
that the lady at the store recommended (ingredient: active oxygen). I rinsed
it properly (I think) and I filled it with 1/2 gallon more water that I should
have.

I then removed that extra 1/2 gallon (using a sanitized cup, of course :-)).
Everything else went according to plan. BTW, I used bottled spring water.
Yesterday, I tasted some of that water, and it has a horrible, bitter after
taste.

I'm positive it'll show up in my beer. Now what I think happened is that I
didn't REALLY rinse as much as I thought I did, leaving some of the taste of
the sanitizer in the container. So I'm really suspicious about NOT rinsing
your containers, unless (and I don't know about this) bleach does not leave
any aftertaste.

The other point I want to make is that, according to Papazian' book, (I don't
have the book here, but I think I remember correctly) the homebrewing
equipment does not need to be STERILIZED, only SANITIZED, to give your yeast
an edge over the competition. I think that he also says that a lot of the
commercial breweries don't sterilize either, they just sanitize, but I'm not
as sure about this. Well, this is all. What do more experienced brewers think?

toufic

Toufic Boubez
boubez@caip.rutgers.edu

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