Getting Clean and Sterile
One of the biggest mistakes made by first time brewers is not cleaning every bit of requirement, or not knowing the difference between "cleaning" and "sterilizing." Cleaning is removing unwanted particles that you can see. Funk. Gunk. Nasty bits. In contrast, sterilizing is removing the unwanted particles you can't see. Bacteria. Mold. Food spoilage organisms, like listeria. Cleaning (sometimes called sanitizing to confuse matters further) cannot get rid of the unseen, and sterilizing alone will not get your equipment "clean" enough to guarantee that there is not something lurking under a big glob of goo that could survive a soak in iodine.
Cleanliness is essential
If you begin brewing a lot, at some point your will find yourself with used bottles. You will have friends bring them to you in hopes of scoring some cider, or you will run short of flip tops and have to head down the the recycle center in search of more containers for your 5 gallon batch! (Remember not to get any screw top [twist-off] bottles, the threads will not work with your capper, and the neck is thinner glass so it can break) Even if your equipment is all "brand new" it can have oil from fingers or residue from the factory. You need to get in the habit of washing everything, every time. If you don't, you invite trouble. Trouble is expensive, and it tastes like vinegar!
- Step one: Give it a soak. The bathtub comes in handy for this. You want to soak your bottles for at least overnight. I find that using an oxidizer like "One Step" really helps to bubble away the funk. Some folks use bleach, but this is a good way to ruin clothes and towels. Bleach will not kill near what One Step or iodine will, and well, it tastes like bleach. If you are just cleaning requirement that is new, or that you cleaned properly from last time, give it a good 15+ minute soak. I leave my siphon tube soaking for a good hour to let the oxidizer get all the way in the tube with it's bubble action.
- Step Two: Remove any labels. Guinness bottles are wonderful because the label is held on with a water soluble glue. Sliiides right off with a little soak. (I am of course referring to the Guinness bottles with the tan paper labels, not the shrink wrapped black ones with the carb tab inside) Some bottles have labels held on with solvent based, NASA engineered, whale-snot--and you can spend an hour working on removing a label. The day after Saint Patrick's Day is a wonderful time to go bottle collecting at the recycle center. Guinness galore!
- Step Three: Give it a scrub. Even if you don't see any klingons, the inside of a bottle has lots of little crannies for stuff to hide. You are going to need a good bottle brush from the brew store (photo on left).
- Step Four: Rinse it out. Well. Who wants a bunch of oxidizer in their brew? Not you.
And now that everything is washed up, let's move on the getting things sterile!
Now let's make it sterile.
Sanitized vs sterile is a matter of how many organisms are left alive on a suffice after you treat it. Soaking a glass (or plastic or rubber) surface in a solution of iodine will do the trick to remove almost all of the microorganisms. Bleach will not. Aside from destroying plastic and rubber, bleach is just not a very good sanitizer for this application. Mostly because it is very easy to end up with an off taste in your brew, but also because it will destroy your plastic equipment.
My top recommend is now StarSan because it is effective, does not add an odor, and it is inexpensive ($17 for 32oz). This is an acid based sanitizer that you mix 1oz to 5 gal. of water--and the mix will last 3-4 weeks so you can reuse it. If you mix the ratio correctly, it will leave no taste, and need no rinse. Over time it breaks down to a simple sugar that is actually food for the yeast, so no off flavors! If you get out on many brew blogs, you will see Star San as the sterilizer of choice. Click here to buy Star San online at Midwest Supplies. Here is how it works:
- Step one: Mix up a batch of of sanitizing solution using tap water and 1oz of Star San per 5 gallons. The squeezy measuring cap makes this fool proof. If you add too much, the taste may linger, and your brew will taste "off." Add too little, and well, you will not have a sterilizing solution because it will be too weak. If you are mixing up a soak in the sink, or in a bowl, measure your water out by filling up your 1 gallon jugs and pour them in the the sink or bowl. Measuring your water is just as important as measuring your Star San. Duh.
- Step Two: Shake off any extra water left from cleaning your bottles (or equipment) in the sanitizer. I lay my bottles on their sides for a few min and then drain.
- Step Three: Give everything a soak in the sanitizer solution for AT LEAST 2 minutes. You can leave the glass in the solution longer, but don't rush this. If you have a 5-6gallon carboy, fill that pup up and let it sit. When you pour the solution out, you can catch it and use it to sanitize everything else for the next 4-weeks.
- Step Four: DON'T RINSE, or dry with a towel! What would be the point of washing off your sterile bottles with nasty tap water or a dirty old towel? All you want to do let the equipment air dry and shake off the excess water as it dries. Again, I tilt the bottles/carboys on their sides and let the solution drain to one side and then pour off. If you need to store your bottles for a bit, a freshly cycled dishwasher is fairly sterile, and makes a good staging area. If you are not using your carboy right away, cap it with a sterilized bung (cork).
- There have been a few questions come in about the Star San making big bubbles in the bottles. First make sure you are adding the right ratio - 1oz to FIVE US gallons of water. If the bubbles are persistent, you can choose to rinse the bottles/carboy out with a little bottled water (that you just opened) or freshly boiled water.
So just remember that everything that is going to come in contact with your brew is going to need to be wash and sterilized. Measuring cups, measuring spoons, funnels, hoses, your hands... everything. That happy little bacteria that can spoil your brew could come from anywhere. Scary? Yes, but you can do this. Just be careful.
Got the gist? Let's move on to Selecting the Fruit and Yeast.
Return to top
Text and images on this page by Jessica Shabatura.