/homebrew/ - Homebrew

>>3
Would that be necessary even if the carboy is brand new?

>>4
How lazy are you? You think it just came from the factory floor where it was heated at thousands of degrees fahreneit and is still spotless of microbes and other potentially harmful bacteria? Yeast feeds on many different types of things and if you introduce any BAD bacteria into your beer it is quite possible your beer will taste bad. If you've never heard of homebrewtalk.com then you should probably check that out. It also makes this board kind of pointless.

>>6
>Bloated
You mean you have to login?

>>9
Oh God I forgot about the login process. Yeah logging in can be a real pain sometimes, especially when the forums require you to have specific characters like numbers and symbols in your password so half the time you end up doing 3-5 attempts before you get the password right. It's a real pain.

Although by bloated I was mostly referring to the fact that all the threads are split up by category, which might be a good thing to some people but to me it's just extra clicking, not to mention having to decide which category your thread falls best under. Also half the time the search function is either broken or powered by google.

I also don't like the general interface of forums. I find the imageboard style much more visually appealing. To each their own, I guess.

A teaspoon of clorax to a gallon of water, and water rinsing will work fine. Some homebrewers might disagree with me saying that it gives the brew a chlorine taste, but I call bullshit on that.

Here's my professional input in how carboys should be cleaned:

- Rinse well with water and agitate, then dispose of the water.
- Take a solution of oxygen-based bleach (like Chemipro Oxi or PBW) and use it to clean off organic soils, then rinse and dispose of water.
- Use a no-rinse caustic cleaner and then drain when finished.

Your carboy should be good as new for every brew with this method.