BrewFrisco
Well-Known Member
Ok...so we all know that cleaning and sanitizing is VERY crucial to making good beer. My questions relate more to the overall process and handling of all equipment to be sanitized pre and post.
When I am brewing up a batch - I typically get started on the boil and about 1/2 way through the entire process, I begin to clean and sanitize my primary bucket / carboy. Everyone has a different method but let's discuss how to remain sterile through the closing of the primary.
For example - everything that touches the wort goes right into the bucket filled with my sanitizer solution (airlock, primary lid and rubber gaskets, thermometers, etc..). Then it is time to pour the wort into the bucket....
1. Do you simply lay these components (airlock, lid, etc..) on the counter or do you have a sort of 'quarantine area' to lay these items while tending to the wort?
2. Do you wash your hands with a specific cleaning compound or wear rubber surgical gloves?
3. When you are taking mid-term gravity readings and have to remove the primary lid - do you completely re-clean that lid? Also, how long is it safe to leave the lid off and have the beer exposed to air?
In general - what contaminates are the most likely to get into the beer and spoil your hard work? Are these contaminates typically airborne or???
I once had a small fruit fly floating inside my carboy filled with sanitizer - just poured it out and cooled wort in - no problems with contamination.
I am curious to others cleaning and sanitation methods...
When I am brewing up a batch - I typically get started on the boil and about 1/2 way through the entire process, I begin to clean and sanitize my primary bucket / carboy. Everyone has a different method but let's discuss how to remain sterile through the closing of the primary.
For example - everything that touches the wort goes right into the bucket filled with my sanitizer solution (airlock, primary lid and rubber gaskets, thermometers, etc..). Then it is time to pour the wort into the bucket....
1. Do you simply lay these components (airlock, lid, etc..) on the counter or do you have a sort of 'quarantine area' to lay these items while tending to the wort?
2. Do you wash your hands with a specific cleaning compound or wear rubber surgical gloves?
3. When you are taking mid-term gravity readings and have to remove the primary lid - do you completely re-clean that lid? Also, how long is it safe to leave the lid off and have the beer exposed to air?
In general - what contaminates are the most likely to get into the beer and spoil your hard work? Are these contaminates typically airborne or???
I once had a small fruit fly floating inside my carboy filled with sanitizer - just poured it out and cooled wort in - no problems with contamination.
I am curious to others cleaning and sanitation methods...