Sanitation Basics

The single most important skill in homebrewing. Everything else is secondary.

Why Sanitation Matters

Here's the deal: wort is sugar water. Yeast loves it. So do bacteria, wild yeast, and mold. If bad stuff gets in before your yeast takes over, you end up with sour, funky, or undrinkable beer.

Good sanitation is the difference between "I made beer!" and "I made expensive vinegar."

The Golden Rule

Everything that touches your beer after the boil must be sanitized. The boil sterilizes your wort. After that, it's vulnerable until fermentation is complete.

Before the Boil

Equipment just needs to be clean—free of visible dirt, residue, and grime. Doesn't need to be sanitized.

  • Brew pot
  • Mash paddle/spoon
  • Grain bag
  • Thermometer (mash use only)

After the Boil

Equipment must be sanitized—treated to kill microorganisms. No exceptions.

  • Fermenter
  • Airlock and stopper
  • Thermometer (post-boil use)
  • Hydrometer and test jar
  • Auto-siphon and tubing
  • Bottles and caps
  • Anything else that touches the wort/beer

Cleaning vs. Sanitizing

These are two different things. Both are needed.

🧹 Cleaning

Removes visible dirt, residue, and organic matter.

Sanitizer can't work on dirty surfaces—it gets blocked by the gunk. You must clean first.

How to clean:

  • Hot water and dish soap for most things
  • PBW (Powdered Brewery Wash) for stubborn residue
  • OxiClean Free (unscented) works well too
  • Bottle brush for hard-to-reach spots

Rinse thoroughly after cleaning—soap residue can affect head retention.

🧴 Sanitizing

Kills or reduces microorganisms to safe levels.

Only works on clean surfaces. Must be done right before use.

How to sanitize:

  • Mix sanitizer solution according to directions
  • Submerge or spray equipment thoroughly
  • Let contact for required time (usually 1-2 minutes)
  • No-rinse sanitizers can drip dry—no rinsing needed

Don't rinse no-rinse sanitizers! The residue is food-safe and won't affect your beer.

Sanitizer Options

⭐ Star San (Recommended)

The gold standard for homebrewing. An acid-based, no-rinse sanitizer.

Pros:

  • No-rinse (just let it drain)
  • Fast acting (1-2 minutes contact time)
  • One bottle makes many gallons
  • The foam is fine—"Don't fear the foam"
  • Food-safe residue

How to Use:

  • Mix 1 oz per 5 gallons of water
  • Solution stays effective for weeks if kept clean
  • Spray bottle for quick applications
  • Submerge items or fill and swirl
💡
Pro tip: Keep a spray bottle of Star San solution handy on brew day. Quick spritz for hands, utensils, or anything that might touch your beer.

Iodophor

Iodine-based sanitizer. Reliable but has some drawbacks.

Pros:

  • No-rinse at proper dilution
  • Effective and reliable
  • Relatively inexpensive

Cons:

  • Stains plastic brown/orange
  • Slight iodine smell
  • Solution doesn't last as long

One Step / Easy Clean

Oxygen-based cleaners that claim to sanitize.

Pros:

  • No-rinse
  • Good for cleaning
  • No staining

Cons:

  • Sanitizing effectiveness debated
  • Many brewers use for cleaning but sanitize with Star San after

🚫 What NOT to Use

  • Bleach: Works but requires thorough rinsing, and residue can cause off-flavors. Too risky.
  • Dish soap alone: Cleans but doesn't sanitize.
  • Rubbing alcohol: Not effective for brewing sanitation.
  • Hand sanitizer: Not appropriate for brewing equipment.

Step-by-Step Sanitation Process

Step 1
Clean everything first
Wash all equipment with hot water and a gentle cleaner. Remove all visible dirt and residue. Rinse well.
Step 2
Mix your sanitizer
Follow package directions. For Star San: 1 oz per 5 gallons of water. Mix in a bucket, basin, or your fermenter itself.
Step 3
Submerge or spray
Put items in the sanitizer solution or spray thoroughly. Make sure all surfaces are contacted—flip and rotate items.
Step 4
Wait
Give it the required contact time. Star San needs 1-2 minutes. Read your sanitizer's label.
Step 5
Drain (don't rinse!)
For no-rinse sanitizers, just shake off excess and let drip dry. The residue is food-safe and won't hurt your beer.
Step 6
Use immediately
Sanitized equipment should be used right away. If it sits for a while, sanitize again before use.

Common Sanitation Mistakes

❌ Sanitizing dirty equipment

Sanitizer can't penetrate through grime. Always clean first, then sanitize.

❌ Rinsing no-rinse sanitizer

Rinsing with tap water re-introduces bacteria. Just drain and use—the residue is safe.

❌ Using wrong concentration

Too dilute won't sanitize. Too strong won't sanitize better. Follow the directions.

❌ Not sanitizing hands

Your hands touch everything. Spray them with sanitizer before handling sanitized equipment.

❌ Reusing old solution

Star San stays effective for weeks if kept clean. If it's cloudy or has stuff floating in it, make fresh.

❌ Skipping something

Everything includes: inside of fermenter, lid, airlock, stopper, spoon, siphon, tubing, bottles, caps—everything.

Quick Sanitation Checklist

Everything that touches your cooled wort or beer:

Fermentation Day

  • Fermenter (inside and lid)
  • Airlock
  • Stopper/grommet
  • Funnel (if using)
  • Thermometer
  • Hydrometer & test jar
  • Your hands

Bottling Day

  • All bottles (inside)
  • Bottle caps
  • Auto-siphon
  • Tubing
  • Bottling wand (if using)
  • Bottling bucket (if using)
  • Spoon for stirring priming sugar
  • Your hands

The Bottom Line

If you only remember one thing:

Clean first. Sanitize second. Don't rinse. Don't skip anything.

It might feel like overkill the first few times, but it becomes second nature. And it's the difference between drinkable beer and drain beer.