flaminpi3

Recipes 

I know that it is bad to have a scratched plastic fermenter, because the scratches can harbor bacteria. Is this also the case for mash tuns? I am assuming no, because boiling should take care of it. Also, what about bottling buckets?

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“For art to exist, for any sort of aesthetic activity or perception to exist, a certain physiological precondition is indispensable: intoxication.” - Friedrich Nietzsche

Primary: From Belgium Wit Love
Secondary: Rhapsody Pils, Wild Autumn Saison
Bottled: Jean Claude van Pale Ale, Bourbon Barrel Coffee Stout, Blaxsploitation IBA
Planned: Campfire Porter

killian

Recipes 

I dont see it making much difference in the mash tun, but the bottling bucket on the other had I could see that harboring bacteria-contaminants.

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upnext: Tripel, Belgian dark strong, IRA, Marzen, brett–2 strains, Flanders, Barley wine, Columbus Pale, Hop burst

damn I gotta brew something

david_42

Recipes 

Bad idea for a bottling bucket. Buy a new one and use the old one as an extra fermenter.

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slykwilli

Recipes 

is that a good idea?

kevmoron

Recipes 

I would argue that using a scratched bucket as a fermenter is even riskier than using it as a bottling bucket (my advice would be to do neither and just use it for grain storage).

There is greater risk of infection at pitching time than at bottling. There is no alcohol to deter any microorganisms in virgin wort. The pH is not as acidic as it is in the finished beer. There is an abundance of sugars and nutrients, and at least initially, no other microorganisms with an established foothold to compete with any contaminants. Many of us have experienced slow-starting fermentations. Combine that scenario with a scratched bucket that can't be properly sanitized, and you have a recipe for some nasty funky contaminated malt vinegar.