Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Keeping an infected batch for mixing.
Reply
 
LinkBack Thread Tools
Old 01-30-2009, 07:56 PM   #11
carnevoodoo
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: San Diego, CA
Posts: 4,305
Liked 13 Times on 12 Posts
Likes Given: 5

Default

Quote:
Originally Posted by adamjab19 View Post
So how do people make lambics and things purposely? Do you have to bomb out the fermentor and bottles after you get done making and drinking the beer?
Look at breweries like Deschutes who made Dissident. They used a different bottling line and housed the infected barrels in an entirely different warehouse. Locally, Ballast Point has a gueuze they make, and the barrel for that is in the owner's backyard.

I have a separate carboy (soon to be two) for bacteria infected beer, and all my racking equipment will be different as well. It isn't worth the cross contamination risk.
__________________
carnevoodoo is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2009, 08:21 PM   #12
olllllo
[]-O-[]
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
olllllo's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Phoenix, Arizona
Posts: 13,514
Liked 127 Times on 107 Posts
Likes Given: 13

Default

Cross contamination is a more difficult problem in a production brewery. No so much in a careful homebrewer situation.

__________________
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka
Twitter
olllllo is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2009, 08:25 PM   #13
Brandon O
Knapsnatchio
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brandon O's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Tempe
Posts: 1,238
Liked 38 Times on 10 Posts

Default

Quote:
Originally Posted by olllllo View Post
Cross contamination is a more difficult problem in a production brewery. No so much in a careful homebrewer situation.
I would have to agree. I have used carboys, better bottles even after the infected batch was fermented in there.

Nothing an oxyclean soak and sanitize couldn't completely destroy.

It didn't seem like lacto was hard to get rid of at all. This is the same cleaning process I use on a normal basis. Didn't have to do anything special.
__________________
Brandon O is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2009, 08:28 PM   #14
olllllo
[]-O-[]
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
olllllo's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Phoenix, Arizona
Posts: 13,514
Liked 127 Times on 107 Posts
Likes Given: 13

Default

It's because home breweries don't have the hard piping and CIP equipment like the commercials do.

__________________
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka
Twitter
olllllo is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2009, 08:36 PM   #15
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

Yeah you essentially have to dedicate a fermenter and some equipment. That's really the easiest way. I will debunk the idea that infections are easily spread via air. I have one part of my basement where stuff goes to secondary. It is old, 1873 old. Stone. Cobwebs. I have made Sauerkraut in there. I have vinegar being made in there. I have put countless batches of beer in there to secondary or primary lager. I have had black mold grow on airlocks. I have had fruit flies die in airlocks. You know what? Never had an 'infected' batch I didn't intend. Contamination comes most of the time from direct contact. And most of the time you need to want it. It usually happens when people get sloppy on their sanitization.

So long and short. Don't mix known infected equipment with beer you want to keep uninfected. Get a separate fermenter, etc.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2009, 08:36 PM   #16
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 30 Times on 29 Posts
Likes Given: 5

Default

Quote:
Originally Posted by olllllo View Post
It's because home breweries don't have the hard piping and CIP equipment like the commercials do.
+1 to this. Not too many nooks and crannies in homebrew equipment for bugs to hide; commercial equipment is another thing entirely.
__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2009, 02:15 AM   #17
Brandon O
Knapsnatchio
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brandon O's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Tempe
Posts: 1,238
Liked 38 Times on 10 Posts

Default

Quote:
Originally Posted by zoebisch01 View Post
Yeah you essentially have to dedicate a fermenter and some equipment. That's really the easiest way.
I haven't had to.
__________________
Brandon O is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2009, 03:40 PM   #18
mensplace
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 57
Default

Having made many batches of different styles of Belgians, I DO suggest a totally different setup for such brews. Those wilder organisms and yeasts can be a bugger to totally kill between brews...considering so many points of entry...not just the vessels and tubing, but everything used to stir, measure, take temps, etc.. Of course, if you LIKE all of your ales to have a touch of twang...no problem. My first lesson, it takes FAR less of the cardomom, coriander and orange peel than I would have thought...and I only used a touch.

__________________
mensplace is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First infected batch Ooompa Loompa General Techniques 19 02-17-2011 03:03 PM
First infected batch :( sinoth Beginners Beer Brewing Forum 2 08-16-2008 11:59 PM
middle of another batch, mixing crystal... chemist308 All Grain & Partial Mash Brewing 3 05-26-2008 06:04 PM
Second infected batch in a row???? Hardball General Beer Discussion 19 03-15-2007 05:01 PM
Ever had an infected batch? Swervo Maneuver Equipment/Sanitation 2 04-12-2005 03:05 PM



Newest Threads

LATEST SPONSOR DEALS