Question from a first time all-grainer

[myersn024]

I know that cleanliness is next to godliness in homebrewing, but I have a question. Does the mash tun really have to be sanitized before beginning? I plan on washing it well with soapy water (and will more than likely sanitize), but since the wort gets boiled after the mashing process, won't that kill any baddies that might get left behind by the soap and water?

Maybe I'm way off base.......any input is appreciated.

 

[cweston]

You don't really have to start worrying about SANITATION until after the wort is boiled and it has cooled to below 160 F. Up until then, just simple common-sense cleanliness is all that is required. I've had seeds from trees, etc, blow into my wort while it's boiling.

I usually just rinse the mashtun out with a hose and wash the pieces of my CPVC manifold in soapy water..

 

[RichBrewer]

Good news! The only things that need to be sanitized are the ones that will touch cooled wort. Everything else does need to be clean. As you said the wort will be boiled which will kill any bacteria present.

EDIT: cweston's answer was better and much faster.

 

[myersn024]

Damn, 2 replys withing a minute of posting.....this place rocks.

Anyway, I'm about to acquire some more equipment and start an all grain brew somewhere around the middle of next month since I'm about to move. My first brew was made using a Muntons wheat beer kit. It is pretty good, but not exactly what I was expecting. Lately I've been drinking store bought stuff like Shiner and Sam Adams Boston Lager. I don't have the equipment for lagering (no way to keep the fermenter around 55 or 60 degrees), so I'm trying to find a good recipe that'll emulate those flavors that can be fermented at or around room temperature (about 70 degrees). Anyone have a recipe suggestion?

 

[cweston]

I don't have the equipment for lagering (no way to keep the fermenter around 55 or 60 degrees), so I'm trying to find a good recipe that'll emulate those flavors that can be fermented at or around room temperature (about 70 degrees). Anyone have a recipe suggestion?

You might want to look at lager-like ale styles like Koelsch and California Common, but you'll need to wait until you can get that fermentation temp down to around 60-65 for those styles.

I'd start AG with a simple style like an APA that you can do really successfully with a single infusion mash. My first AG was a single-hopped APA w/ Columbus. The hops were intense, of course, but what really amazed me was how much more complex and "fresh" tasting the malt component of the flavor was, even in a highly hopped beer.

 

[myersn024]

I plan on getting a wine bottle refridgerator at some time that has an adjustable thermostat and using it as a fermenter cooler. However until then I guess I'm going to be "stuck" making ales. No biggie, it all tastes good. That fresh taste that you're speaking of is what I'm looking for. The brew I've just finished tastes good, but its missing something...if you know what I mean.

 

[cweston]

I plan on getting a wine bottle refridgerator at some time that has an adjustable thermostat and using it as a fermenter cooler.

I believe a small fridge or freezer + a Johnson Controls or Ranco temp controller would probably be a less expensive way to go about that.

 

[Born Brewing Co.]

Damn, 2 replys withing a minute of posting.....this place rocks.

It's like having your own brau meister right there!!

 

[Desert_Sky]

OT, but about all grain

i cant stress this enough though. DO NOT dump your spent grains into a pile in the side yard. the flies, and the stench make SWMBO very angry

 

[l3lackEyedAngels]

Put them in your neighbors yard then?

 

[budbo]

I let them dry on the side of the house for a week then spread them in the lawn to fertilize

 

[Desert_Sky]

Put them in your neighbors yard then?

nope, you will still smell it

 

[myersn024]

I've got one more question now that I think about it. I'm planning on doing a couple of 1/2 batches first to make sure that I have to process down before delving into a whole batch. I can cut any 5.00 gallon recipe in half (grain, hopps, mash and sparge water amounts) and be fine right?

 

[Desert_Sky]

I've got one more question now that I think about it. I'm planning on doing a couple of 1/2 batches first to make sure that I have to process down before delving into a whole batch. I can cut any 5.00 gallon recipe in half (grain, hopps, mash and sparge water amounts) and be fine right?

you'll be fine, just do a full size batch.