Is the process of removing soils and oils and minerals from your equipment. You use alkali cleaners to remove soils and oils and acid cleaners to remove minerals. Generally, in home brew, you rarely need to use acids, but they are available.
There are two methods of cleaning brewing equipment:
Involves scrubbing the open, easily accessible surfaces of your equipment.
Used to clean bottles, hoses and other difficult or enclosed containers.
Remember, you can’t sanitize anything until it is thoroughly cleaned, first!
Practicing Proper Sanitation is the second step to ensure infection free wine and beer.
Means to reduce the amounts of bacteria and microorganisms to levels so that yeast can dominate the fermentation. You should always sanitize as a final step and NEVER RINSE after sanitizing.
Rinsing after sanitizing is one of the most common reasons newer home brewers have issues with their batch by doing what they think is necessary to protect the integrity of their beer while actually introducing microorganisms to the equipment they just got clean and sanitized.
No-Rinse sanitizers are specifically made to not adversely affect the taste, aroma or quality of your batch in any way.