First time brewer with a Belgian White first batch. When I picked it, did not realize that I had to throw some spices in while it sits in the secondary. Thankfully, I’ve realized that I will need to sanitize before adding, but not sure how and what.
The recipe kit came with a net and spice packets. Half of each packet had to go into the wort boil, the rest is supposed to go into the secondary. What is the best way to sanitize the net, and do I need to also sanitize the spices, and if so how?
Sanitize the net with Starsan, Iodophor, or by boiling for a minute or 2. I wouldn’t bother to sanitize the spices. Not much you could do to them, anyway.
You could add the spices to an oz. of cheap vodka and dump the whole thing in, but as Denny says, you don’t need to. They won’t be carrying much in the way of bacteria, and you’re putting them in an environment unfavorable for growth of most bacteria.
Most spices that are sold in the supermarket wouldn’t need to be sanitized. They are already sanitized (some might even be pretty close to sterile) as part of the processing commonly involves killing off insects and anything else lurking in there with methods like sealing in inert gasses or irradiating.
