If the area where Im fermenting my beer isnt super clean, do you think that will increase my chances of getting an infected batch?
Heres why I askI started a dubbel in a cleaner area and then moved it to a warmer (and more dirty area) to warm it up. Its still bubbling every five seconds so that push of CO2 leaving the fermenter and the krausen should protect my beer from ambient bugs, right? For the record, its a plastic bucket. Im aware that they are more permeable to air than carboys.
I always do two weeks primary and then bottle so what Im maybe thinking is that in six days or so when fermentation is mostly done, Ill move it away, back to a cooler and cleaner because it wont be bubbling as much.
Does this sound about right to you all?