By Maribeth Raines (Brewing Techniques)
Boiling in water and soaking in chlorine bleach may be insufficient safeguards against infectious bacteria and fungi. Some simple laboratory methods are easily adapted for use by small-scale brewers.
Home brewers, both veterans and newcomers, worry about infecting their brew with unwanted bacteria or wild yeast. As a result, cleaning and sanitizing become seemingly endless but necessary tasks in home brewing. Bleach is the good old standby for disinfecting many items, but some situations may call for other methods. Below is a summary and explanation of a number of physical and chemical methods for reducing or eliminating bacteria.
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