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+Sanitation is important when brewing alcohol, as bacterica can cause the alcohol
+to turn to vinegar or cause illness upon consumption. Sanitation is not the same
+as cleaning. Cleaning is removing large things like fruit pulp and dirt.
+Sanitation has the goal of removing micro-organisms like unwanted yeasts and
+bacteria. There are two main ways to sanitize: heat and chemicals.
+
+The most accessible heat sanitation method is your dishwasher's sanitation
+cycle. This is most useful for things like bottles and other larger glassware,
+as the cycle often takes many hours, and leaves your items hot enough to
+potentially kill your yeast.
+
+Chemical sanitation is useful for small items, items you want to use
+immediately, and temperature sensitive plastics. There are many different brands
+of chemical sanitizer, which can be purchased online, at restauraunt supply
+stores, and homebrew stores. Star-San is quite common, and what will be
+described here. Mix 1oz of product per 5 gallons of tap water. Wet whatever
+surface you want to sanitize for one minute. Allow to air dry. Use your solution
+within the same hour it was made.
+
+If you are brewing with heat, everything that touches the brew after heating
+_must_ be sanitized. If you are brewing without heat, all containers, presses,
+and equipment should be sanitized before use. An important use of chemical
+sanitizers is to fill airlocks to prevent airborn microbes or fruit flies from
+getting into your brew.
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