The most important aspect of brewing is not the ingredients or the method, but rather how clean your equipment is. All equipment that comes in contact with the beer after the boil must be sanitized.
We typically clean all our equipment before and after a batch. While we’re brewing on Saturday, we don’t want to wait around and clean all the equipment before we brew. We typically clean a few days in advance.
1. Wash the brew pot, spoon, measuring cup, tablespoon, yeast jar with a lid, and a thermometer. We use our dishwasher on the rinse cycle and heat sterilize.
2. Wash all of the bottles and a satellite fermenter with a natural soap. Rinse with distilled water (available at grocery stores). Sterilize in the oven. Over the tops with squares of foil and place in a cold oven. Heat to 340 degrees F and keep in there for 1 hour. Let cool on it’s own. Do not open the door. Opening the door may cause a draft to sweep in, changing the temperature of the glass too quickly, causing them to shatter.
3. Wash the fermenting buckets, tubing, and airlock with a natural soap and sanitize with 95% alcohol (500mL of Everclear and 300mL of water in a spray bottle). Cover the items with foil and keep covered until ready to use on brew day.