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Step 1
Gather all brewing items that will be used after the wort is boiled, as these will be the items that need sterilization. These are the fermentor, yeast starter jar, thermometer, siphons, funnels, lid, and airlock.
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Step 2
Immerse the equipment in a solution of brewing equipment sanitizer and water. The solution should be about one fluid ounce per five ounces of water. Allow the equipment to soak for a few minutes. If it is a no-rinse formula, simply allow to dry. Otherwise, rinse equipment using hot or boiling water.
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Step 3
Mix about a tablespoon of bleach with a gallon of water if no equipment sanitizer is available. Allow the equipment to soak in this solution for a few minutes. Rinse with hot or boiling water afterward.
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Step 1
Gather all equipment that will come into contact with the wort after it has been boiled.
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Step 2
Preheat your oven. Check home brewing sites for tables to see what temperature will be needed. It depends on the amount of time you plan to keep your equipment in the oven. The temperatures range from 338 degrees for 60 minutes to 250 degrees for 12 hours.
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Step 3
Wrap any glass equipment with aluminum foil. Be sure to keep any and all glass equipment wrapped until ready for use to keep it sterilized.
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Step 4
Place the brewing equipment in the oven. Allow it to stay in the oven as long as possible to achieve optimum sterilization.
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Step 1
Gather all items that will be used after the wort has been boiled.
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Step 2
Place the equipment in either an autoclave or a pressure cooker. Check the equipment directions to figure out how much water needs to be used.
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Step 3
Allow the equipment to be steam cleaned for about 20 minutes at around 257 degrees.
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Step 4
Sanitize equipment by placing it in the dishwasher for a cycle being careful not to use any detergent or rinse agents. The outside of bottles can be cleaned using this method as well.
