How important is sanitizing really?

[isaac]

This question has popped up in my head because I've seen so much opinion on both sides of the issue.

Some people make it seem like if you don't sterilize everything perfectly throughout the brewing process, the beer will become infected as a matter of course.

Others have said you practically have to screw up on purpose to cause an infection due to unsanitary conditions.

To be sure, I'm talking about the sterilization of implements after cleaning, not just the cleaning itself.

So what are the experienced guys' thoughts on this? Is sanitization critical? Is unboiled tap water guaranteed to screw up a brew? What stages are absolutely critical to sterilization/sanitization?

Thanks!

[HogieWan]

Sanitation is critical - no one sterilizes. Yes, it semantics, but that;s the answer. My theory - Use a good no-rinse sani or use bleach and rinse plenty, then Relax, Don't Worry and Have A Homebrew.

I agree that it's hard to mess up a batch, if you are careful. Be a little paranoid so that when, not if, you screw something up, you don't have to worry too much.

[Otis_The_Drunk]

This important.

http://www.geocities.com/shame_less_1/Infection1.jpg

http://www.geocities.com/shame_less_1/infection2.jpg

http://www.geocities.com/shame_less_1/infection3.jpg

http://www.geocities.com/shame_less_1/infection4.jpg

[bigben]

didn't he have that in the primary for 6 months first? then it did that.

[hooky]

Wow. That's a nasty looky bunch of glop.

[vw addict]

I think it's pretty important. Do you like playing Russian roulette with your beer? I like the piece of mind associated with good sanitation practices. I don't like dumping out batches of beer I've worked hard to produce.

[toneyc]

That's it exactly: Russian Roulette.

You could get by for years without a problem. Then you get an infection. You might not even notice it at first. One batch might taste a little odd. Then the next batch is completely stinking rancid. And then you have to get rid of all your plastic and replace it, then combat the infection in your glass and metal parts. It can be hard to shake an infection, it gets into all the little places you can't see. This is an area where an ounce of prevention is worth a pound of cure.

:)
Toney.

[521scottd]

I never had an infection, until I moved to southern florida. I think location plays a role. I lived in a desert previously, very little life that wasn't well adapted to it's niche.

Now I've had 2 infections in less than a year in key west. I have to be much more meticulous about cleaning. Looks like you're in florida too. That's bad news, crazy stuff grows all over down here.

[Otis_The_Drunk]

Originally posted by bigben
didn't he have that in the primary for 6 months first? then it did that.

Yes that picture is six months in primary, but I have seen it happen in as little as 4 days. Especially when sanitation isn't followed.
Most of the membership who frequent the homebrewing section of this website will tell you that I have had 3 infected batches in the past year due to lack of sanitation.

The pictures that I showed is a acetobacter infection.

[isaac]

[i]
Most of the membership who frequent the homebrewing section of this website will tell you that I have had 3 infected batches in the past year due to lack of sanitation.

The pictures that I showed is a acetobacter infection. [/B]

What do you think you screwed up for that infection to happen?

[Otis_The_Drunk]

I attribute being in too much of a hurry and taking short cuts in my process.
Once it was using a colander that I didn't sanitize well and got an infection.
Then once it was because I didn't clean a siphon hose good enough.
Then the last time was because I mis-handled my yeast.

When ever you have a batch that goes bad, 9 times out of ten it boils down to bad sanitation.

[barleyburps]

Well, I've been brewin' since '89, & I've never seen grey beer before. . . I'd like to taste it just for the experience. . . You could probably sell that to a pharmaceutical company . . .

Personally, I'd say if you've been infected 3x, you should dissenfect your entire brewing area, and check for mold.

I've only had one batch in my life that I know was infected, and that was because it was a major gusher, and had floaties in it.
But that was years ago, and never had another problem like it.

I did have a jar of yeast that had a greenish/white scum on top, which I threw out because I had never seen that before.

For years, I never force cooled my wort prior to pitching the yeast, I brewed one day, let the wort cool in buckets overnight, then pitched the yeast the next day when I got up. Never had a problem (except for the above mentioned one).

My advice is, post boil, always sanitize anything which comes into contact with the wort/beer. Preboil, I sanitize everything, because I'm kinda anal about that; a lot of people don't however, and it seems to work fine for them. And keep your brewing area clean.

[corkybstewart]

I brew in my garage, calling it clean would be a stretch, a blind deaf mute would know it ain't sanitary. But all my utensils,hoses, connectors, that might possibly contact cooled wort are sanitized to the very best of my ability. I've been brewing since the mid 90's and I've never had an infected batch. I think some people go way overboard, I've heard of people wearing surgical masks and gloves.
I've also visited breweries in Belgium where beer has been brewed in open vats in dusty, cobwebby buildings for centuries. My father in law made wine and distilled brandy in a shed with dogs and cats running around, not to mention all the other activities normal to a working farm.
I guess my take is do what you feel comfortable with. If you get an infected brew, take a good look at your process and equipment and make some changes. If not, keep on keeping on.

[dparsons]

The most critical part of the process starts at the instant you turn off the burner and ends when you have an actively fermenting beer with some alcohol in it. Everything that touches the beer must be sanitized through this stage. The yeast should also be prepared beforehand so that its ready to go when the wort is. The quicker the yeast get kicking, the less chance the other things that make it into the wort have to grow.

[Otis_The_Drunk]

barleyburps, I started brewing the year before you did.
The only time I get infected beer is when I am lax on my sanitation. Last year was the first time in 15 years.

[HarkJohnny]

Hey Otis, mine was bubblier!

http://www.harkjohnny.com/images/stout1.jpg

http://www.harkjohnny.com/images/stout2.jpg

:D

[Fir Na Tine]

I gotta agree - sanitization is crucial to preventing bad results. How methodical you want to take it is a personal preference. But as was mentioned, anything should be santized before the cooled wort comes into contact with it.

I've been luckier than some. 15 years (off and on) homebrewing and no infections. I guess I'm on the meticulous side of santizing. Everything short of the brewpot gets sanitized on brew day, cleaned after using it, then sanitized before going back into the closet.

I even cool my wort and pitch the yeast in my laundry room that I share with the the cat's litter box. Can't tell me there isn't a recipe for disaster if I let my guard down. Kitty Litter lambic is what I'd probably end up with.

[dparsons]

Originally posted by Otis_The_Drunk
barleyburps, I started brewing the year before you did.
The only time I get infected beer is when I am lax on my sanitation. Last year was the first time in 15 years.

And you did take your back out last year making things a bit more difficult.

[Otis_The_Drunk]

yeah my back going out last year didn't help.

[Otis_The_Drunk]

Originally posted by HarkJohnny
Hey Otis, mine was bubblier!

http://www.harkjohnny.com/images/stout1.jpg

http://www.harkjohnny.com/images/stout2.jpg

:D

Damn johnny, that looks like shit.

[B_rad1969]

I think a better question would be... Why wouldn't you sanitize?

[mortong]

Originally posted by bigben
didn't he have that in the primary for 6 months first? then it did that.

I've had beers in fermenters for 2 years without that. Good sanitation allows you to do that.