How To: Step 1 - Sanitize

The first step in homebrewing is sanitizing, probably the most important part in beer making. Every piece of equipment that comes in contact with beer once it has been boiled should be sanitized. If not properly sanitized the beer could become contaminated with bacteria and produce a sour taste.

There are several varieties of sanitizers available at a homebrew shop. Or you may already have a cleaner at home that can sterilize equipment. A popular disinfectant is iodine-based , which kills bacteria on contact and is easy to rinse. Antibacterial soap or non-scented chlorine bleach are also effective disinfectants but must be rinsed more vigorously than iodine cleaner.

a. Add sanitizer: First, add sanitizer to a solution of water and thoroughly scrub all equipment with a brush or sponge. If using bleach add 1/4 cup for every 5 gallons of water. Try to soak all equipment in the sanitizer solution for at least 30 minutes. A long handled bottle brush is very handy in reaching the narrow necks of carboys and bottles. Plastic fermenters or bottling buckets should be free of scratches and stains which can harbor bacteria. b. Rinse: Next, thoroughly rinse all equipment with clean water and set aside to air dry. Do not dry with a towel.

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