New answers tagged sanitation
The technical definitions are as follows: A sanitizing agent removes 99.999% of organisms a sterilization process removes 99.99999999% of organisms. Seems like a small difference but I'd rather have that extra 0.00099999% if they are going to perform surgery or something. Also In the United States, items labeled as sanitizers are agents that destroy ...
I used to use bleach when i first started and would always rinse. I would soak the bottles for a couple hours thn rinse and let dry on a tree. I never had problems but decided that starsan or iodine no rinse solutions were easier and faster.
How to Brew by John Palmer recommends soaking equipment for 20 minutes, and says that rinsing isn't absolutely necessary for the recommended concentration. The concentration he mentions is 1 tablespoon of bleach to 1 gallon of water (4 ml per liter). I avoid bleach. I'm too worried about it introducing off flavors if it's not completely gone, and would ...
I hate answer my own question, but I believe I have cobbled together at least some of the information I am looking for. As mdma pointed out, you need a pressure cooker or an autoclave (performed correctly) to sterilize. For safe drinking water, "common" bacteria are killed in 1 minute (or 3 minutes at altitude). The only other reference I could find ...
I think the factor isn't that you want sterile wort, but sanitized wort. You may not get sterile wort from boiling, but that isn't a problem. The wort is surrounded by barely sanitary air, so it's going to be contaminated to some degree from the get go. The key point is that the massive yeast population (>100bn cells for a 5 gallon batch) scavenge dissolved ...
10 min boil extra 1/2 cups water, what you may lose during that time. DME/Prime Sugar. Why risk losing your beer over saving few minutes.
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