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You prepare for the next batch by actually sanitizing the living shit out of everything that will not get hit by boiling water, especially the fermenter. Buy some Star San, and use it. One ounce of it with 5 gallons of water. Rinse all your brew day tools with it. Keep it in your fermentor prior to brew day. Flush out you kettle ball valves with it. Otherwise, you waste money and dump beer.
You also have it sitting out during beer transfer and when the kettle cools below 180f. Anything that comes in contact with that liquid below 170, 180 ish, beeds to be sanitized.
You also have it sitting out during beer transfer and when the kettle cools below 180f. Anything that comes in contact with that liquid below 170, 180 ish, beeds to be sanitized.