should I be more careful about sanitizing?

[liebertron]

I am not the type of person that generally obsesses about sanitizing things. I popped out the airlock, handled it a bit and touched the tip with my hand and then shoved the thing back in. Sounds sexual, but its not, I promise. Think I should have sanitized everything first? Its on day three of the fermentation so the yeasties should take care of any badies... i think, right?

 

[h22lude]

When it comes to sanitation, you can never over sanitize. I wouldn't worry about what you did but if it were me, next time I would sanitize it if you touch the tip.

 

[dos_perros]

3 days might not have enough yeast and alcohol to inhibit bad things but I think you should be fine. I wouldnt worry to much about it now, whats done is done so just see what happens ( its still going to be beer ).

 

[aygov]

I use the rule that if I have to ask myself "Should I sanitize this?" then it gets sanitized. This is why I keep a bottle of Star San handy.

 

[scsi]

A little spritzer is really handy for that. I pop the airlock out, handle it, set it on the counter, whatever.... Give it a quick spritz and pop it back in. So far so good!

 

[ttk420]

I handled my airlock on day 2 of the brew but sanitized it promptly before putting it back in. I keep a small spray bottle of star san "just in case"

 

[Gunfighter04]

I'm with the OP. Criticize me if you will but they didn't have star san a 1000 years ago and their beer still turned out. Don't get me wrong I use bleach, oxyclean and starsan (for various things, not all at once) I just don't obsess over it. Truthfully I think I get further ahead by cleaning immediately after brewing. I guess the first time I get an infection I'll come back and let everyone tell me I told you so.

 

[likwidbliss]

I haven't had an infection yet. I have handled the stopper, airlock and a turkey baster that wasn't sanitized. I am drinking the beer now!

I think we worry too much about the sanitizing process. I too clean and sanitize but how hard is it to get an infection?

 

[brewit2it]

I'm with the OP. Criticize me if you will but they didn't have star san a 1000 years ago and their beer still turned out. Don't get me wrong I use bleach, oxyclean and starsan (for various things, not all at once) I just don't obsess over it. Truthfully I think I get further ahead by cleaning immediately after brewing. I guess the first time I get an infection I'll come back and let everyone tell me I told you so.

On the other hand I'm betting beer from 1000 years ago was pretty nasty.

But I'm with you, I think you can go overboard with the sanitizing thing. I read where some folks bleach down the entire kitchen, scrub everything with cleanser then sanitize everything like it's an operating room. I often have lunch cooking and eat while I'm brewing and I only sanitize the stuff thats going to touch my beer when it's cooled. And after I use my equipment and bottles I just rinse it then star sans it before the next use. The only thing I ever scrub is my carboy, and thats only because thats the only way to get the trub off it.

 

[primer]

Not to hijack but do u have the recipe handy for you SN Torpedo clone brewit2it? I love that stuff and would like to compare with what I have

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[bovineblitz]

I'm with the OP. Criticize me if you will but they didn't have star san a 1000 years ago and their beer still turned out. Don't get me wrong I use bleach, oxyclean and starsan (for various things, not all at once) I just don't obsess over it. Truthfully I think I get further ahead by cleaning immediately after brewing. I guess the first time I get an infection I'll come back and let everyone tell me I told you so.

They also drank their beer young before it soured (cuz it always did).

 

[brewit2it]

I haven't had an infection yet. I have handled the stopper, airlock and a turkey baster that wasn't sanitized. I am drinking the beer now!

I think we worry too much about the sanitizing process. I too clean and sanitize but how hard is it to get an infection?

You want to hear something funny? On my first batch when I was bottling I was having a SN Cellebration Ale since I didn't have any homebrew to RDWHAHB while I was bottling. I took the FG sample then tasted it out of the sample tube like I always do (which I don't bother sanitizing). Anyway, when I got to the end of the bucket I didn't have enough to fill another bottle so I put the last bit of my batch into the bottle of SN that I had been drinking out of the bottle and was about half filled, and I even poured the hydro sample to nearly fill the bottle. I figured that would have an infection for sure since both the leftover beer in the bottle and the hydro sample had my mouth all over them and the hydro sample tube wasn't sanitized, or even washed, simply just rinsed. I sampled that bottle after 3 weeks and not only did it not have off flavors, it was the best bottle of the batch since it was half SN Cellabration ale (kind of pissed me off).

 

[Gunfighter04]

They also drank their beer young before it soured (cuz it always did).

That was due to lack of Hops, not sanitization I believe.

 

[brewit2it]

Not to hijack but do u have the recipe handy for you SN Torpedo clone brewit2it? I love that stuff and would like to compare with what I have

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It's a total stretch to call what I made a Torpedo clone since I didn't use either magnum or amarillo. I followed close to this recipe:

http://www.brewmasterswarehouse.com/recipe/fade6bbc/depot-sn-torpedo-clone

but with 2 oz Glacier (7%) at 60 minutes and 1 oz Glacier and 0.5 oz willamette at 5 minutes then going to dry hop 2 oz leaf cascade x 7 days. My OG was 1.060 so I hit a lttle lower than I was shooting for. I did a 70 minute partial mash with 3 lb 2 row, 12 oz 20 L and 12 oz 60 L. For yeast I pitched on top of my Kolsch cake which was made with Notty.

 

[theredben]

That was due to lack of Hops, not sanitization I believe.

Lack of hops definetely did not help keep bacteria down, but it was sanitation that was the real problem until Louis Pasteur came around.

http://pasteurbrewing.com/

 

[MattyIceGfunk]

I am the same way. I did my best with this first batch as far as sanitizing goes. All I see is brewing 101 Day 1: Sanitizing Day 2: Relax. Don't Worry. Have a Homebrew.

 

[Pivovar_Koucky]

I don't think you have to go crazy about sanitizing, but on the other hand, I don't think you should be pulling the airlock off your carboy on day 3 either unless you've got a pretty good reason.

 

[esarkipato]

I haven't had an infection yet. I have handled the stopper, airlock and a turkey baster that wasn't sanitized. I am drinking the beer now!

I think we worry too much about the sanitizing process. I too clean and sanitize but how hard is it to get an infection?

I respectfully disagree. Ask a commercial operation and hopefully (usually) they will say the most important factor in brewing beer is sanitization!! If you are like me you will have or already have been brewing for a number of years and over time even the degradation of hoses, buckets, etc can be found to harbor bacteria. Keeping things clean and sanitized seems to get tougher yet more important over time, and if you don't form good "habits" then over time things will tend towards infection. At least that's my perspective

 

[cheezydemon3]

IF: you live in a sparkling clean house, you are a neat-nick, and there are NEVER dirty dishes in the sink, you can be less concerned.

IF: you live in a frat house where the sink runneth over (with dishes) there is old pizza on the table, spag sauce on the wall, and puke in the corner,.......You need to sanitize the walls, the sink, the floor, the cieling, hang up sanitized tarps, and tell the guys to STAY THE PHUCK OUT whilst you brew.

Other factors, like prevalance of mold, dank damp basements, lots of animals, or other common sense factors can create risk even in the aforementioned immaculate kitchen.

Guage where you are, err on the side of caution, and see my sig.