| Sanitation Instructions |
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Hoses, buckets, spoons, bottles, caps, airlocks, rubber corks, strainers, etc. all must
be sanitized with either a bleach/water solution or other sanitizing solution. Do
Not mix bleach with any other cleaner. If anything touches the beer, other than
your lips after opening an aged bottle, it must be sanitized. The brew kettle and mash
liquid will be boiled, however, upon cooling, the wort can easily become contaminated. The
key is, if you are in doubt, sanitize! After sanitizing, wash equipment with clean water
before introducing beer. Bottles should be scrubbed with a bottle scrubber prior to being sanitized as should
carboys. If any soap is used use only low sudsing detergents and wash extra thoroughly,
as any residue will destroy the head of a beer and possibly adversely effect the taste of
the beer. Use only soft sponges to clean buckets as they may be scratched. Hot water and
bleach can help clean dirty buckets.Metal strainers may be impossible to sanitize and must
be boiled. Sulfite is not a sanitizer. It is a bacterial inhibitor and should not be used.
Bleach: To effectively sanitize use 2 oz. Bleach (non-scented) per five gallons water and allow 10 min. contact time. After using WASH THOROUGHLY Iodophur: Use 1 tablespoon of Iodophur into 5 gallons of room temperature water. Soak for 2-3
minutes and then air dry. No rinsing is necessary. AVOID BACTERIA AND STRANGE BREWS AND BE SURE TO SANITIZE! |
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Sanitation 