Title says it all. A sixer costs 12-15 dollars these days. I just brewed 5 gallons for under $30.
I’ve been doing this shit for decades. If you’re curious how to get into it (hint: it’s easy) I can point you in the right direction.
Title says it all. A sixer costs 12-15 dollars these days. I just brewed 5 gallons for under $30.
I’ve been doing this shit for decades. If you’re curious how to get into it (hint: it’s easy) I can point you in the right direction.
So check it. The only item I ever really star san is my siphon. My fermenters are food grade plastic. I put the wort/beer in there at 140F, then rest until room temp when I add yeast. So that’s one less item to sanitize. I clean out the kegs with PBW, rinse, and fill with CO2. In my mind, no need to sanitize. Those are the three items I would argue must be clear of microbes/yuckies.
So yeah, I sanitize my siphon. That’s it.
Once a quarter I flush my beer lines in my kegerator. So I guess that sort of counts.