OnTap Magazine

HOMEBRU I think the reason there is a certain degree of grain-based snobbery at work is that in converting to full-grain brewing, homebrewers also start doing other things differently (and better) that are not necessarily related to only full-grain brewing. They’re doing full-volume boils, practising better fermentation methods, dabbling with water chemistry – of course their beers are going to get better, but it is not just down to the raw ingredients. And ultimately, you really can brew award-winning beers using extracts and specialty grains. I have, and so have many homebrewers I know. C O M M O N M Y T H 03 CLEANING AND SANITISING ARE THE SAME THING This myth is all-too-common among beginner brewers and will invariably lead to precious homebrew being poured down the drain. This misunderstanding tends to take one of two forms: Surely the caustic soda I use to clean my kettle will also sanitise my fermenter? Or the other way around: This acid I’m using to sanitise will surely also clean everything as well? Unfortunately, neither one of these assumptions is correct. It turns out that many of the microorganisms that are responsible for spoiling beer are remarkably resilient. For instance, some bacteria can form biofilms that protect them from chemicals used to sanitise, while others are not affected by the highly alkaline cleaners often favoured by brewers. What’s needed is a combined approach: First, you need to clean your equipment. Specifically, all the equipment that will be touching cooled wort. Cleaning involves using surfactants and alkaline cleaners like caustic soda, or sodium metasilicates (commonly found in things like dishwasher cleaners). In addition, you need to employ another classically effective cleaning agent: elbow grease. To remove stubborn microorganisms, physical agitation (i.e. scrubbing) is a must. So don’t be shy FINAL THOUGHTS For now, my best advice to you, the homebrewer is this: Relax. Beer wants to be made. Get out of its way and follow some basic, core principles of good beer- making and you will enjoy this hobby more than seems appropriate. Now, go brew. about getting stuck in! Second, you should rinse your cleaned equipment with water and then sanitise with an acidic sanitising agent, preferably one that doesn’t require further rinsing, such as peracetic acid, Starsan, or one of the other commercially available no-rinse sanitisers. If you meticulously follow this two-step cleaning and sanitisation procedure, your homebrew (and those who drink it) will be happier for it. If you do have questions about your brewing or just need to make sure that your beer really is fermenting, drop me a line at: contact@beginnerbrewer.com and I’ll happily help you out. bevplus water ADVERT ONTAP.indd 1 2018/02/15 2:46:24 PM