Originally Posted by durbo
I did a brew tonight with a mate and we each took half the load in each of our fermenters but didn't sanitize them first. They were clean, just not starsan clean. The reasoning was that the boiling wort will kill any bacteria in there. Seemed to make sense to me but I wonder if any of you had any opinions on the topic?
Although boiling wort will kill the vast majority of bacteria that spoil beer but it is a bad habitfor a couple of reasons.
First, did BOILING wort hit every surface including the lid? What was the thermal mass and conductivity of the ferementor...in other words was the 212F/100 C wort actually at that temp when it contacted the surfaces?
Second, how long is it going to take to chill the wort in the fermenters if it was boiling when added? Any chance the contracting vapor in the headspace will suck in outside air as it cools that may be contaminated?
If your yeast pitching rate is up to the task and the wort was chilled in a timely fashion, you will likely be fine but even as lazy as I am about other things, sanitation is always done to the letter.