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Old 05-31-2011, 12:00 PM   #1
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Default Fermenting and Serving a Saison Brett

All, I have been dying to try and make a saison brett ever since I tried Boulevard's version of it, but I have one thing holding me back. Do I need a whole new setup to do this? I have a glass fermenter that I am assuming I can clean out, but what about siphons, kegs, beer lines, etc... Does a solid cleaning get the brett out or will it ruin my other beers if I reuse them?

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Old 05-31-2011, 12:39 PM   #2
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Brett is just another yeast. What kills normal yeast, also kills brett. Just sanitize everything with care and you'll be ok.

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Old 05-31-2011, 01:34 PM   #3
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I agree. If your sanitation is great, I wouldn't worry about it. However, I do have an extra set of equipment for beers that have Lacto and Pedio in them.

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Old 06-02-2011, 03:55 AM   #4
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I feel better with a separate set of equipment. Peace of mind that in the end costs about 40 bucks. Search the tales of cross contamination on this site, and I bet you'll feel the same way.

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Old 06-02-2011, 11:51 AM   #5
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It's only partially the cost, but secondly having to store all the extra stuff and more importantly the pain of having to replace keg lines etc... If it turns into a new regular thing for me then I may go ahead and get a brett set together, but if I can be judicious on this one experiment then that's what I will probably do.

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Old 06-02-2011, 09:40 PM   #6
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I don't bother changing out serving lines, I clean my kegs, taps, and tap lines regularly because they can build up some nasty stuff that will impact the flavor in the glass. If a few brett/pedio/lacto cells make it through cleaning and get into my glass the few minutes they interact with my beer before drinking will not be something that can be tasted. However, I do have a funk bucket for bottling, different tubes, and don't pitch the funk until the beer gets through primary and has been moved to a glass carboy for funkification.

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Old 06-03-2011, 02:52 AM   #7
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Quote:
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It's only partially the cost, but secondly having to store all the extra stuff and more importantly the pain of having to replace keg lines etc... If it turns into a new regular thing for me then I may go ahead and get a brett set together, but if I can be judicious on this one experiment then that's what I will probably do.
I have this concern as well. What I ended up doing is saving my "spent tubing" for sours. For example, I use a racking cane 5-6 times for non-soured beers. If it gets a little funky, I'll set it aside, use it once or twice for a sour beer and then throw it away. I use kegs for bottling, they sanitize pretty well.
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Old 06-03-2011, 03:05 AM   #8
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Quote:
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I have this concern as well. What I ended up doing is saving my "spent tubing" for sours. For example, I use a racking cane 5-6 times for non-soured beers. If it gets a little funky, I'll set it aside, use it once or twice for a sour beer and then throw it away. I use kegs for bottling, they sanitize pretty well.
I just started my first all brett beer and this was the route I took. I waited till it was time to replace stuff and instead of tossing the kinda broke racking cane, older hoses, etc, I just made it my dedicated brett stuff. I am an ardent believer that if it came down to it, a weapons grade load of bleach would kill just about anything!
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Old 06-05-2011, 04:22 AM   #9
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Quote:
Originally Posted by McKinley View Post
I have this concern as well. What I ended up doing is saving my "spent tubing" for sours. For example, I use a racking cane 5-6 times for non-soured beers. If it gets a little funky, I'll set it aside, use it once or twice for a sour beer and then throw it away. I use kegs for bottling, they sanitize pretty well.
Wow; a new racking cane every 5-6 batches. I'm still using the plastic cane I bought 25 years ago. I replace the tubing about every 10 years.
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Old 06-05-2011, 04:29 AM   #10
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seriously.. 5-6 times for a racking cane? If you clean them after you use them they'll pretty much last forever.

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