Click to view our Accessibility Statement or contact us with accessibility-related questions
Drop Refurbished
Like-new products you can trustDrop Rewards
Get $5 for every 500 points you earn! Learn more
Drop Keyboard Club
Become a member and expand your keycap collectionCollaborate With Us
For Brands & DesignersFollow Drop
Don't just "rinse" the fermenting bucket and bottles. You need to thoroughly sanitize everything before ever adding wort (unfermented beer) or beer to minimize the chance of infection.
Chances are, even without infection, that your first batches of beer are going to be less than stellar. You're really just trying to fall in love with the process, here. Good product will come with time, but know that it's all drinkable at the end of the day. You'll learn that most of the brewing process is cleaning. Clean, sanitize, repeat.
To hit on a couple things the gentleman above said, make sure to keep your fermenter in a dark space. I can't tell from the picture if the fermenting bucket is opaque or solid color, but light is no friend of beer (light skunks a beer, not heat).
Also, you don't have to worry about the stuff in the bottom of the beer bottle. A small fermentation occurs after adding priming sugar that conditions (carbonates) the bottle. The sediment is dormant or dead yeast from that small fermentation. It CAN be a touch bitter, but chances are there isn't enough to even taste. Go ahead and drink it if you'd like! It's just protein, vitamins, and minerals!
Lastly, I'll reiterate once more: Try to fall in love with the process. Quality will follow.