Green Noob Brewer Question.

[maxamuus]

Ok tomorrow is my very first brew day.

Just finished making my yeast starter. They are in my starter getting the party started now.

Couple sanitation questions.

1. I have read good things about OxiClean. I went to buy some in the Supermarket but it was in the stain removal area? Is this the stuff everyone uses? Read the back and it didn't mention anything in regards to food applications everything was about Washing clothes and cleaning carpet. Is there different Oxiclean somewhere else? I want to mix up a good batch of something to let the keg soak. It smells of Mountain Dew something fierce.

2. Question about Starsan. i bought some and mixed up a batch and sanitized my yeast starter container. I have read you don't rinse it off with water. You just apply and dump it out and its good to go. It was a little like soapy water? Is it safe for consumption in small amounts (since its not rinsed out) and does it give the beer any soapy flavors when used in small amounts?

I feel like Brewing is like cooking with raw chicken, find myself washing and cleaning everything worried about bacteria.

Thanks in Advance!

PS. keep looking at the starter expecting to see something lol

 

[ChshreCat]

1. You want to get the Oxyclean FREE, not the regular Oxyclean that has perfumes and stuff in it. It's in with the detergents and bleach and stuff.

2. Don't fear the foam! In small amounts (what's left clinging in the carboy and whatnot) starsan actually acts as a yeast nutrient and won't give you any off flavors. An easy way to use it is to mix a small amount in a spray bottle, spray whatever you want to sanitize right before using it, pour off the excess and you're good.

 

[phishfood]

I believe what most people use is OxyClean Free, as it has no perfumes and such in it. Cleaning brewing equipment is not one of the uses that the manufacturer had in mind, but many people seem to have good luck with it.

StarSan: Yes, it is good to go. All of my bottles are sanitized with StarSan and not rinsed, all of my fermentors, everything. So far, I have only grown one extra head.

 

[Kickass]

I only use oxyclean to remove labels from bottles. for everything else it's soap and hot water for cleaning and non-rinse sanitizer for sanitizing.

 

[Nugent]

I'm a complete devotee to Oxyclean for, over time, getting brewing gunk off of anything. Example: I use it to clean my Erlenmeyer flask or carboys after my starters/fermentation - soak the whole thing over night, quick rinse with water = completely clean.

I use StarSan or SaniClean to sanitize. Have only ever had one infected beer - a stout that pick up a lacto infection - and that was before using the aforementioned sanitizers.

It is like raw chicken. Stay focused on sanitation and you won't get 'salmonella'.

 

[maxamuus]

Another question....

Jeff Palmers book says to make it with a airlock. So i did, but now im reading http://www.mrmalty.com/starter_faq.htm and a few other posters saying just cover the top with foil or plastic wrap since the wort needs to breath a little to get O2 in there for the little guys to grow.

What do you folks think? Leave the airlock in place or let it breath?

Thanks for the advice in advance.

PS It is happy and bubbling away.

 

[Nugent]

I'd remove the airlock and put sanitized tin foil over it fairly loosely - pinch it over the top, but not air-tight.

The yeast need oxygen while they're growing to get awesome. The tin foil will stop anything from falling into the starter and allow the yeast to be exposed to some oxygen. Make sure to give it a swirl every once and a while.

I am growing some yeast right now for an English bitter that I have planned, as well as a good glug of yeast for future use.

 

[WickedLB]

+1 on the sanitized tin foil.

Keep in mind that the John Palmer book online is the first edition of his book and some of his advice has changed over the years. I know that from his Brew Strong show he has mentioned a few things that are in his book that he doesn't do/recommend anymore (like use secondaries for all beers).