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    Sanitation Practices

    Sanitization is the key to making good beer. Care must be taken to ensure that everything coming in contact with the post-boiled wort is cleaned and sanitized. Treat your fermenters as if they were operating rooms! Do not scratch plastic fermenter or bottling bucket surfaces. You can use a solution of two ounces of household bleach (unscented) per five gallons of COLD water/rinse with HOT water or you can use one of the many cleaners and sanitizers on the market. After everything that comes in contact with the wort is sanitized, make sure you use it promptly. Airborne bacteria settles quickly on sanitized items.

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