Be Wise...Organize!

A good homebrewer knows that the key to great beer is proper (Borderline obsessive) sanitization after you have crossed into the cold zone of the brew day.  For you Brewbies (Rookie homebrewers) the cold zone is any stage after your liquid has stopped boiling.  This is the danger zone where bacteria can rear its ugly head. 

A couple of simple tips can dramatically reduce your chances of adding these unwanted guests:

• Organize!  Keep your brewing tools together.
• Create a simple equipment stand and hang the tools versus putting them back in the box wet or leaving wet tools in contact with surfaces.  By hanging your tools you allow them to air dry.
• Purchase an inexpensive plastic wallpaper paste tub.  They are narrow and long and the perfect size for your brewing tools.  Save some of the sanitizer to add to the wallpaper tub and give your tools a quick dip before hanging them on your equipment stand.  Why not give them one more dip in sanitizer?  Especially if you already have some made up.

Contamination can lead to esters, off/fruity flavors, diacetyl (buttery finish) and medicinal mouthfeel.  My equipment station was made from 2 x 4's painted white, metal hooks and a top made from dibond.  Depending on fermenting temperatures I can store my carboy under the stand on the concrete in my basement which is consistently between 68-70 degrees
or I can place it on top of the mini fridge which raises the temp to a constant 72-74 degrees.

Keep your tools organized and clean...your beer will thank you!