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Old 01-08-2010, 02:15 PM   #11
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u want a meade with a pelicle?
If it sours properly....yes.
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Old 01-08-2010, 02:23 PM   #12
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You might have to move. J/k of course, but... a friend of mine put a fermenter on the workbench in his garage, near where he had fermented his flanders over a year prior, and ended up with a funky brew. Those sour bugs are some tough SOBs. Id love to attempt some sours, but losing control kinda scares me.

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Old 01-08-2010, 02:47 PM   #13
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You might have to move. J/k of course, but... a friend of mine put a fermenter on the workbench in his garage, near where he had fermented his flanders over a year prior, and ended up with a funky brew. Those sour bugs are some tough SOBs. Id love to attempt some sours, but losing control kinda scares me.
yeah... me too
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Old 01-08-2010, 03:24 PM   #14
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I used my bottling bucket to bottle a lambic a few weeks ago. I am now bleaching it in hopes that it will kill all the sour bugs before I bottle my blonde today. Here's hoping everything goes smoothly. If all goes bad at least it is only a gallon batch of blonde!

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Old 01-08-2010, 04:55 PM   #15
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a friend of mine put a fermenter on the workbench in his garage, near where he had fermented his flanders over a year prior, and ended up with a funky brew. Those sour bugs are some tough SOBs. Id love to attempt some sours, but losing control kinda scares me.
are you telling me a brewing workspace with a few sour beers aging can possibly infect a whole room, or in my case, closet? how do you starsan a whole room?!? was the subject "fermenter on the workbench" an open bucket being stored, then was used for primary and soured the subject beer? that would make more sense...


seriously though, how does this happen? in the case of the OP, do better bottles breathe the same way plastic buckets do? i was under the impression they're most similar to glass and don't allow air to pass through the plastic. will this happen if aging in glass w/ airlock? just doesn't seem possible for the brett/lacto/pedio to invade when you have an air lock & glass. am i mistaken?
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Old 01-08-2010, 05:47 PM   #16
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I'm not sure what type of vessels were used, but my first question to him was if it was the same fermenter, and he assured me it was a different one. If I end up doing sours, I'll be using dedicated equipment at someone else's house.

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Old 01-08-2010, 06:20 PM   #17
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masonsjax, I have a 6.9G bucket you can have if you want it

Ive used glass for all my intentionally sour ones, and had no problems reusing them for non sour stuff (although im looking forward to using my baby barrels)

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Old 01-08-2010, 06:23 PM   #18
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better bottle is ruined. give it to jezter6.

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Old 01-08-2010, 06:33 PM   #19
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no, jezter6 is a douche!

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Old 01-08-2010, 06:48 PM   #20
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I've done several rounds of sour/non-sour beers in BBs and I've never once suffered an unintentional infection as a result. Brett has a reputation for being hard to kill, but that is unwarranted in my opinion. What it does do is settle into porous surfaces and surface scratches. If you're scratching the inside of your BB, you're doing something very wrong. It dies as easily as any other organism with the application of either heat or a strong bleach solution.

Dedicating different transfer equipment isn't necessary if you follow rigorous cleaning and sanitation practices, though I can see where it might provide peace of mind. Consider replacing your bungs, or at least dedicating those to sour beers.

Remember, wild yeast and bacteria are ubiquitous to the environment.

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