I got lazy...will my batch be ok?

[Evan!]

Not to intrude or nitpick here, but...
Actually, the *minimum* time of boiling to have "sterile" (and I use those quotes on purpose) liquid is 30 minutes. 15 minutes will definitely make sure that *most* of the nasties are gone, and that's especially true if you heat shocked them by sending them from cold (less than room temp) to hot. However, anything less than 30 minutes risks infection, though it's not too likely, as the yeast you pitch has a chance to out-compete the wild yeast for nutrients.
Bacteria, though, are a whole new ballgame. They replicate *much* faster than yeast, and can take over a culture (i.e. your wort) before your yeast has a chance to blink.

I'm sorry. I majored in bacteriology and genetics in college (micro-biology basically).
Again...I don't like to be "one of those nitpicky guys" but if you want to be sure of "sanitary conditions" boiling the wort for 30 minutes, minimum is the way to go. Like I said though, it'd probably be ok at 15 minutes if you heat shocked it.

We're not sterilizing, we're sanitizing. Big difference. And I've done countless priming boils that were 15 minutes and not a second more. Papazian (and Palmer too, I believe) instruct you to boil your priming solution for 15 minutes. Apparently this is sufficient sanitizing time for homebrewing. In a sterile laboratory environment, maybe not, but I doubt there are too many people who brew in such conditions.

 

[Richard]

I superheat my priming solution in the microwave. Surely that takes care of any nasties.

 

[Raffie]

Making beer is a labor of love.

 

[Evan!]

How dare I try to take brewing shortcuts! I must now prostrate myself before the Beer Gods and beg for forgiveness! *bow* *scrape* *grovel* *plead* *wail*

jeez, dude, chill out. You asked us for our advice. Sorry you didn't hear exactly what you wanted to hear, but such is life.

The reality is this: most people here are dedicated to making the best beer possible. They spend hours and hours being careful and precise. So when someone rolls up and wants to know how lazy he can be and still have an okay batch of beer, they're not going to get a lot of cheerleaders. If people seem anal-retentive, it's because they are...because that's what this hobby requires if you want great beer. And they naturally project that anal-retentiveness onto others. You don't have to follow our advice. You can make whatever kind of drink you want. You can shortcut all the important stuff if your heart so desires...because it's your beer. But don't expect cheers and applause from a group of people who pride themselves on precision and care. We're gonna tell you just what we think: if you want good beer, there are certain "shortcuts" that you shouldn't take. But, again, nobody is forcing you to do anything. If you want sound advice, cool, you've come to the right place. If you want sunshine blown up yer arse, this ain't the place. I've had my fair share of lambastings and lectures from seasoned veterans, and most of them have made me a better brewer. Don't take it personally.

 

[gman]

We're not sterilizing, we're sanitizing. Big difference. And I've done countless priming boils that were 15 minutes and not a second more. Papazian (and Palmer too, I believe) instruct you to boil your priming solution for 15 minutes. Apparently this is sufficient sanitizing time for homebrewing. In a sterile laboratory environment, maybe not, but I doubt there are too many people who brew in such conditions.

Oh, I agree.

Again, I'm sorry, I'm just pretty anal about the entire boiling/sanitizing thing because of what I did in school. 15 minutes should be fine (especially for priming sugar for instance, but that has less to do with the nasties but more with a lack of nutrients, plus an established yeast colony in the beer).