Well, I am a microbiologist by trade, so I might know a thing or two. On brew day when the wort is ready I sanitize just like anyone else I suppose. I'll use a cleaner then a sanitizer. While I'm doing it I'm always wearing non-latex gloves and I have a spray bottle filled with 70% alcohol. I use the alcohol to sanitize my gloves for final prep of all fermenting equiptment, funnel, bubler syphon. I've never had a contaminated batch, and I still consume while doing all this. Does anyone else out there take similar measures?
I know yeast is a hearty SOB, but I don't want to run the risk of introducing any anerobes or spoilage organisms into my batches.
Thoughts? You can tell me I'm a crazy anal SOB if you want, I don't mind.
:rockin:
I know yeast is a hearty SOB, but I don't want to run the risk of introducing any anerobes or spoilage organisms into my batches.
Thoughts? You can tell me I'm a crazy anal SOB if you want, I don't mind.
:rockin: