Okay so who actually sanitizes their fermentation weights between batches

I was at a homebrew meetup in Portland last month and this old guy said he never washes his glass weights. Just wipes them off and tosses them back in. Another guy said he boils his for 10 minutes every single time. I do a quick vinegar soak but maybe that's not enough. What's the real deal here are we being too careful or not careful enough?

2 comments

2 Comments

ruby_murphy19d ago

Feel you on this one, I go back and forth all the time. I usually just rinse my glass weights with hot water and scrub them with a clean sponge between ferments, but sometimes I get paranoid and do a quick bleach dip if something looked a little funky on top. Honestly I think it's one of those things where the people who get infections were gonna get them no matter what they did.

miles82518d ago

Guess that's just how it goes with anything where you're dealing with living things. I've noticed the same thing with my sourdough starter, people overthink it and sanitize everything to death but then someone else just leaves their jar on the counter with a loose lid and their bread turns out perfect. Reminds me of how I used to stress about washing my cast iron pan just right until I saw a buddy scrub his with soap and water and dry it on the stove. Thing's still going strong years later. Some of it's just about not being too precious with the process, and some of it's luck.

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