luke_d

Recipes 

Is sanitizing before the boil even necessary? Things like what you hear your sparge water in, mash paddle, etc. doesn't the boil kill off any nasties, making preboil sanitization redundant?

UtahNate

Recipes 

You only need to sanitize anything that comes in contact with the wort/beer post-boil.

Doctor_Wily

Recipes 

it's a bit redundant, yea. I still tend to sanitize EVERYTHING before I even start a brew day, but that's just personal preference/paranoia. Also it doesn't add much time to my brew day so I figure "meh, why not"

Cheers

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Primary 1: EMPTY
Primary 2: Custom Cream Ale
Bottled:

• Brewers Best American Cream Ale
• Random Red Irish Red Ale
• Oatmeal Milk Stout

On Deck: Unknown...
~~Updated Dec 10, 2012~~

luke_d

Recipes 

Yea me too. I usually set out some towels and just sanitize everything so it's ready.

Newgene

Recipes 

Pre-boil, I just wash everything like a normal dish, or maybe a little less. I really don't care what is in things pre-boil. For example, I don't even attempt to sanitize my mash tun. The leftover grain from the last batch is surely a haven for bacteria, but again, who cares? Now, with utensils, I'd be more concerned I would forget and grab one that never went in the boil, and think it was clean enough for the fermentation process.

Although I am paranoid somewhat about cleaning, I truly believe all of the cleaning we do is way overkill. I don't worry about scratches in plastic, sealing the cooled wort after coming out of the kettle, covering beer while brewing and chilling, etc. I have had hose water drip in beer, bugs fly in beer, and bunch of other similar stuff. I've never had an infection, at least that I could notice.

dadshomebrewing

Recipes 

i wash everything pre-boil in dish soap, and give it a really good rinse in hot water.

i sanitize everything that comes in contact with (or even near to) the beer once the boil has started.

i've also started keeping a jug of sanitizer mixed in water under the kitchen sink for "impromtu" use.

that came in handy yesterday when we used it occasionally to sanitize stuff that had come in contact with raw poultry, and such.

SWMBO likes that part.

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'Tis himself

In the fermenters: nada

In the bottle: Out of Camber Amber Ale / California Cream of 3 Crops / Wize Ole Dunkel

In the fridge(and the glass): Pilsner-Urquell(AG) / Brew Free or Die Pale Ale / Christmas Cranberry / Wizened Hefe / Mead (2) / Full Sail Pale Ale / No Quarter Porter / Bad, Bad, Leroy Brown Ale (on the South Side of Chicago)

On Deck:

diS

Recipes 

I clean all my "pre-boil equipment" and sanitize everything that comes in contact with chilled wort.

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We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer