Submerged 2.0 STERILIZATION – THE FIRST STEP IN BREWING 2.1 Boil about two gallons of tap To ensure that your selected yeast water in the boiling vessel for is the only microorganism about 10 minutes and perform processing the wort and that all of the following. the bleach is rinsed from the brewing equipment, all bleached surfaces must be rinsed with water that has been boiled for ten minutes. 2.1.1 While the water is boiling, This will remove the bleach while siphon tap water through the minimizing the amount of boiled wort chiller coil and water rinse needed. thoroughly flush the disassembled vapor lock and The rinse water should be swirled the carboy cap with tap water. to ensure all interior surfaces are Empty the bleach water from rinsed. the carboy and rinse it three times with about a pint of tap water. Rinse the kraeusening bottle three times with tap water. See Appendix A for siphoning instructions. 2.1.2 Using a pitcher, rinse the CAUTION: Gloves must be worn to carboy three times with about prevent burns while hot water is a pint of the boiled water and used rinse the kraeusening bottle three times with the boiled The process of producing paper water. Swirl the hot water to towels effectively sterilizes them. ensure all interior surfaces are Using the inner surface of the paper rinsed. Cap the bottle and towels will ensure contaminated cover the carboy top with a areas are not allowed to come into paper towel held in place with contact with sterilized surfaces. a rubber band, Figure 3.
Submerged 2.0 STERILIZATION – THE FIRST STEP IN BREWING 2.1 Boil about two gallons of tap water in the boiling vessel for about 10 minutes and perform the following. To ensure that your selected yeast is the only microorganism processing the wort and that all of the bleach is rinsed from the brewing equipment, all bleached surfaces must be rinsed with water that has been boiled for ten minutes. 2.1.1 While the water is boiling, siphon tap water through the wort chiller coil and thoroughly flush the disassembled vapor lock and the carboy cap with tap water. Empty the bleach water from the carboy and rinse it three times with about a pint of tap water. Rinse the kraeusening bottle three times with tap water. See Appendix A for siphoning instructions. This will remove the bleach while minimizing the amount of boiled water rinse needed. The rinse water should be swirled to ensure all interior surfaces are rinsed. 2.1.2 Using a pitcher, rinse the carboy three times with about a pint of the boiled water and rinse the kraeusening bottle three times with the boiled water. Swirl the hot water to ensure all interior surfaces are rinsed. Cap the bottle and cover the carboy top with a paper towel held in place with a rubber band, Figure 3. CAUTION: Gloves must be worn to prevent burns while hot water is used The process of producing paper towels effectively sterilizes them. Using the inner surface of the paper towels will ensure contaminated areas are not allowed to come into contact with sterilized surfaces.
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