looks like this weekend will be the big day for my first brew, and I have a pretty good idea of what I am doing (i've ready palmer, several times), lurked here quite a bit, and will have another set of instructions with my equipment coming from MWS. So, I'm pretty comfortable on how everything should go down, but I do have one question on sanitization.
When you guys sanitize your "little stuff" what do you do with it after its been cleaned? For instance I'm going to sanitize a stainless steel strainer for pouring into the primary, once it is sanitary, what do you do to keep it that way? My current idea is that I'm going to sanitize two medium sized coolers, keeping a couple gallons of boiled water in one, and putting everything i've sanitized into the 2nd one, that way they can both be closed off.
Am I too paranoid about this, is it safe to just lay your sanitized equipment on a piece of wax paper on the counter top?
Same ? goes for bottling, can you sanitize your bottles in advance? I'm guessing the longer you wait to bottle after sanitizing the better chance of airborne bacteria getting in......what is common? Sanitize the day of? Day before? How do you store them after they are sanitized?
Sorry for all the questions, hopefully I'm overthinking it, but hopefully that will ensure a drinkable first batch.
When you guys sanitize your "little stuff" what do you do with it after its been cleaned? For instance I'm going to sanitize a stainless steel strainer for pouring into the primary, once it is sanitary, what do you do to keep it that way? My current idea is that I'm going to sanitize two medium sized coolers, keeping a couple gallons of boiled water in one, and putting everything i've sanitized into the 2nd one, that way they can both be closed off.
Am I too paranoid about this, is it safe to just lay your sanitized equipment on a piece of wax paper on the counter top?
Same ? goes for bottling, can you sanitize your bottles in advance? I'm guessing the longer you wait to bottle after sanitizing the better chance of airborne bacteria getting in......what is common? Sanitize the day of? Day before? How do you store them after they are sanitized?
Sorry for all the questions, hopefully I'm overthinking it, but hopefully that will ensure a drinkable first batch.