So let me begin by saying that I think proper sanitation and sterilization is a very important part of producing consistent brews.
However, sterilization, the complete removal of microorganisms, which is almost impossible to achieve unless you use lab grade equipment such as chlroine gas or a large autoclave is nearly impossible to achieve. As homebrewers we do the best that we can using products like starsan, iodine or bleach but microoganisms are still left behind and are most likely introduced again through the air when drying your equipment.
After reading a number of books on natural/wild/open fermentation, I contend that sterilization is not as important as proper sanitation, cleaning the surface that comes in contact with your ferment with, at a minimum hot water, and dare I say it, small amounts of soap.
For example, in the Art of Fermentation the author only sanitzies using water and soap and doesn't go to through the extra steps of sterlization and doesn't run into issues with his ferments. Strange right? And definietly not in alignment with what we have been told about proper cleaning methods.
The author says that the most important thing is to provide a relatively clean environment for the ferment and provide the conditions necessary for the yeast to establish a healthy colony, whether yeast are pitched from a culture or introduced through open fermentation. Once the colony is established then there is not a lot of room in the ferment "eco-system" for other bugs/competitors to take hold...survival of the fittest in action. The crucial part is establishing a healthy colony and sterilization definitely works to your favor but is not a requirement.
I have tried this myself and had similar success using only proper sanitation with no sterilization on smaller fermentation projects. This makes sense if we reflect upon how beer and other ferments used to be made not too long ago without the use of modern sterilization techniques.
However, sterilization, the complete removal of microorganisms, which is almost impossible to achieve unless you use lab grade equipment such as chlroine gas or a large autoclave is nearly impossible to achieve. As homebrewers we do the best that we can using products like starsan, iodine or bleach but microoganisms are still left behind and are most likely introduced again through the air when drying your equipment.
After reading a number of books on natural/wild/open fermentation, I contend that sterilization is not as important as proper sanitation, cleaning the surface that comes in contact with your ferment with, at a minimum hot water, and dare I say it, small amounts of soap.
For example, in the Art of Fermentation the author only sanitzies using water and soap and doesn't go to through the extra steps of sterlization and doesn't run into issues with his ferments. Strange right? And definietly not in alignment with what we have been told about proper cleaning methods.
The author says that the most important thing is to provide a relatively clean environment for the ferment and provide the conditions necessary for the yeast to establish a healthy colony, whether yeast are pitched from a culture or introduced through open fermentation. Once the colony is established then there is not a lot of room in the ferment "eco-system" for other bugs/competitors to take hold...survival of the fittest in action. The crucial part is establishing a healthy colony and sterilization definitely works to your favor but is not a requirement.
I have tried this myself and had similar success using only proper sanitation with no sterilization on smaller fermentation projects. This makes sense if we reflect upon how beer and other ferments used to be made not too long ago without the use of modern sterilization techniques.
