Forgot to sanitize!?

So I just brewed a batch a couple hours ago and it hits me that I forgot to sanitize the bowl that I dehydrated the yeast in!

Do I go purchase a few campden tablets, or do I wait it out?

We had an ice/snow storm here yesterday and I couldn't get to work (hence the brewing.) Would be difficult but not impossible to get to the LHBS, assuming they can open it tomorrow.

Did you or the dog lick the bowl? Was the bowl out in the dirt?

If it was clean it's probably fine. I use cups that have been through the dishwasher and I haven't had a problem yet.

The bowl was clean. Had been in the cabinet at most a few days.

I've done over 20 batches of beer and haven't sanitized yet. It was pure accident of course. I thought oxyclean was a cleaner and sanitizer in one. Not recommending this at all but I haven't had an infection yet. I think you'll be fine.

Ok, feel pretty good about this. Thanks guys!

skunkfunk said:

So I just brewed a batch a couple hours ago and it hits me that I forgot to sanitize the bowl that I dehydrated the yeast in!

Do I go purchase a few campden tablets, or do I wait it out?

We had an ice/snow storm here yesterday and I couldn't get to work (hence the brewing.) Would be difficult but not impossible to get to the LHBS, assuming they can open it tomorrow.

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I'm curious as to why would you want to put a few campden tabs in a fermenting batch? It might inhibit the yeast from reproducing, but I don't see that curing an infection (if you have one to begin with).

BigFloyd said:

I'm curious as to why would you want to put a few campden tabs in a fermenting batch? It might inhibit the yeast from reproducing, but I don't see that curing an infection (if you have one to begin with).

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Campden tablets are sodium or potassium metabasulfite and give off SO2 which can prevent/kill other microorganisms. I'm not sure but I think it might have the same effect on the yeast as well depending on how the ppm get. It will definitely stun the yeast during fermentation though.

Just keep an eye and a nose on it. Watch for mold, unususl krausen, and off odors. If that happens, then worry. There are always wipd yeasts and bacteria in beer. The hops help against bacteria, and if your yeast thrives it will crowd out others.

You're doomed, DOOMED I SAY

I use quart canning jars for my starters. the one time I just grabbed a jar from the cabinet and didn't sanitize, next day starter smelled like vinegar.

the jar had been through the dishwasher and only in the cabinet a couple days.

not saying your batch is ruined, not saying dump it. but it doesn't take much, doesn't take long for a batch to go bad

firestem4 said:

Campden tablets are sodium or potassium metabasulfite and give off SO2 which can prevent/kill other microorganisms. I'm not sure but I think it might have the same effect on the yeast as well depending on how the ppm get. It will definitely stun the yeast during fermentation though.

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I expect that adding enough Campden to inhibit bacterial growth will mess up your yeast as well. I don't see it as a workable solution in this situation.

step 1. Relax, Don't Worry, Have a Home Brew
step 2. if that doesn't work, send the beer to me. I will take care of it for you.


it is what it is... you aren't going to dump it... just ride it out, take notes, and don't do that again.

also... in about 4 - 6 weeks, have a beer

dadshomebrewing said:

step 1. Relax, Don't Worry, Have a Home Brew
step 2. if that doesn't work, send the beer to me. I will take care of it for you.


it is what it is... you aren't going to dump it... just ride it out, take notes, and don't do that again.

also... in about 4 - 6 weeks, have a beer

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^^This^^

Don't put any campden tablets in your beer.
It is meant to kill all organisms, this includes yeasts.
I use them for the wine must a day before adding yeast so the so2 can be released into the air and will not kill it.
A few strong yeast cells may survive the treatment but it will take forever for them to recover to the cell numbers needed for proper fermentation.

DeeEnvy said:

^^This^^

Don't put any campden tablets in your beer.
It is meant to kill all organisms, this includes yeasts.
I use them for the wine must a day before adding yeast so the so2 can be released into the air and will not kill it.
A few strong yeast cells may survive the treatment but it will take forever for them to recover to the cell numbers needed for proper fermentation.

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So I can add campden, wait a day, and pitch new yeast if I see signs of infection?

Pitch the yeast, the longer you wait to get fermentation started the more risk you'll have on an infection. It's much harder to get an infection than you may think and you may be fine.

The idea is you want the yeast you pitch to take off before any wild yeast/bacteria starts to take off.

Oh yeah, I pitched it anyway, immediately.

Just a little nervous is all. This is the most expensive beer I've done yet. Lots of hops in the double ipa.

skunkfunk said:

So I can add campden, wait a day, and pitch new yeast if I see signs of infection?

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NO. Forget about the Campden.

Once you add that much K-meta, you're not going to get any additional pitch of yeast to grow in that batch.

skunkfunk said:

So I can add campden, wait a day, and pitch new yeast if I see signs of infection?

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Campden (k-meta or S-Meta) release fixed and free S02 in to the solution. Fixed SO2 binds with molecules and microorganisms in solution, and this is what gives it the preservative and antimicrobial properties. The free SO2 prevents oxidation and is turned in to a gas. The free so2 can be removed over time, AFAIK, you can't remove the fixed SO2, only dilute it to the point where the total amount of SO2 is insignificant. (Only way to do that would be add it to a huuugggeee batch of beer, but that isn't practical.

BigFloyd said:

NO. Forget about the Campden.

Once you add that much K-meta, you're not going to get any additional pitch of yeast to grow in that batch.

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This. I think from what I have read on these forums, if you pitch enough yeast it can "outperform" other microorganisms. I know this would be true of other yeast strains in small quanities, I am unsure how it's related to infections of mold or other bacteria though. Maybe someone can pitch in (Hehe..pun!)

I'd just pitch it and leave it alone to see what happens. RDWHAHB

(also..if I am saying stuff that is incorrect, someone please correct me so I'm not giving bad advice )