A word on sanitising

[cask is best]

On all kit instructions it says sterilize all contents that will come into contact with the brew or words to that affect. So i put my wooden spoon and hydrometer in the F.V with the sterilizing solution and that's that.
However whilst making a brew up today as i was topping the F.V up with cold water it suddenly dawned on me i was pouring the water which came straight out of the tap into a jug and then i poured it into the F.V. I have never sterilized the topping up jug but have never [ since i started brewing again] had a infected kit. I will be from now on putting the jug in the F.V when all the other utensils are but does anyone else not sterilize a jug when topping up. Just a thought.

Another thing about everything must be absolutely sterile to avoid infection. How come we seal our F.V usually put an air lock on to stop all the nastiest getting in and infecting a brew.This is called closed fermenting. When in actual fact you can use what is called open fermenting when all you do is put a wet tee towel or other cloth over the F.V surly nasties have developed a way to sneak under a tee towel by now

 

[dennisking]

I never seal or use an air-lock on my FV, in fact I don't even push the lid on tight. Some commercial brewers have completely open fermenters.

 

[RobWalker]

infections arn't actually very common, you just take precautions to try and prevent them. I sterilize my jug now, as well as treat my water with campden - but it's just precautionary.

open fermentations work because your beer produces a co2 cloud when it ferments, which keeps out any chemical nasties. a towel would keep out physical nasties, so you should be sweet!

 

[cask is best]

Ive just started a coopers stout today i have a very tight fitting lid which i have closed tight. I have decided not to put my air lock on I'm just going to wait a week or two and then take a gravity reading i have put a piece of tape over the hole where the air lock goes so it's completely sealed.
Should i lift the lid slightly or at least remove the tape over the air lock bung or keep it as it is

Regards.
cib

 

[RobWalker]

you need to let it breathe mate, especially a stout, or it will find a way out and it won't be pretty. Attach an airlock in case you need to attach a blow off tube if fermentation gets too vigourous, which is quite likely with this style!

 

[jonnymorris]

Should i lift the lid slightly or at least remove the tape over the air lock bung or keep it as it is

I doubt your lid will seal completely but, if it does, you'll need to let the CO2 out somehow.

Personally, I'd stick with an airlock... just to be sure to be sure.

 

[Mr BR]

just a thought on infection but i wouldnt use a wooden spoon either ,plastic or metal would be best :thumb:

 

[cask is best]

Thanks guys air lock on again.
I did have a plastic spoon but don't know what happened to it. I'll get one when i next go to the lhbs

 

[eggman]

+1 on not using a wooden spoon, it's another place for nasties to lurk
:

 

[orlando]

You need to be clear here about what we are doing. We cannot expect sterility in all our processes, what we aim for is a high standard of sanitation. It is impossible to have everything sterile. As long as you clean properly and use good sanitising products, preferably no rinse as the moment you rinse with tap water you introduce a few more things that are unnecessary, but probably not too harmful or we wouldn't drink it. I have followed the debate about lid and airlock or none and take the view that as it is simple to do why not use a lid and airlock. At the beginning of fermentation you have CO2 providing a protective blanket, towards the end of the fermentation the CO2 blanket is lost but alcohol takes over which is why dry hopping or introducing other flavourings like fruit can be achieved with few problems. I guess this why folks don't bother and obviously get away with it or wouldn't do it.

For me it's about good habits, if you are obsessive about it you reduce (not eliminate) potential problems and who wants to lose a brew after 6 hours work, not me.

 

[Laurin]

I just remembered something I heard a few years ago about tap water and the bacteria etc. in it. The no-touch-sensor taps have usually more contaminated water than the standard turn-a-knob taps, this is due to the complicated mechanisms inside. These create more surface area and corners inside where bacteria and other germs can hide, breed and survive. In nearly all cases this is not dangerous to our health but I guess a homebrew might be a bit more sensitive. The tip they gave is to let the water run for a bit so the "old" water from the house pipe is flushed out and "new" water from the main pipe is coming out.

But how orlando said in most cases even with a fairly low standard of sanitation it still works out otherwise people would not do it.

 

[anthonyUK]

just a thought on infection but I wouldn't use a wooden spoon either

I wouldn't either but I read that in the past before yeast was known about, Scandinavian brewers had a prized special 'stick' which the yeast lived on so without this potential route of infection brewing as we know it wouldn't have been possible .

http://www.vikinganswerlady.com/resume/ ... itions.pdf

 

[Mr BR]

http://www.vikinganswerlady.com/resume/ ... itions.pdf[/quote]

Well you learn something new everyday interesting reading :hmm:

 

[orlando]

Interesting reading indeed, I wonder if Vossy knows about the town he named himself after, features in the article.

The exact recipes and methods that Viking Age
Scandinavians used to produce öl are unknown.
However, some brewing experts think that certain
surviving ale-brewing practices in rural western
Norway may preserve Viking Age techniques:
In the remote rural region of Voss most of the farmers
make their own beer. When a new brew is underway,
the smoke and rich odours tell everyone in the
neighborhood that beer is being made and then go to
the farmhouse to help out and then sample the
finished brew.

Well you would wouldn't you?