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Old 01-08-2010, 06:09 PM   #21
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I can definitely see not using pails and bungs between sour and non-sour, but geesh, splitting the brewery seems excessive. If an infection carries over to a non-sour it just means your sanitation is sub-par and you just as easily could have gotten an infection from wild yeast or bacteria. My 2c anyway...

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Old 01-08-2010, 06:29 PM   #22
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I can definitely see not using pails and bungs between sour and non-sour, but geesh, splitting the brewery seems excessive. If an infection carries over to a non-sour it just means your sanitation is sub-par and you just as easily could have gotten an infection from wild yeast or bacteria. My 2c anyway...
Exactly my point.
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Old 01-08-2010, 06:52 PM   #23
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I have to apologize for misquoting the story. I looked back at the email from my friend and saw that it wasn't a fresh batch that got ruined, it was a pint glass that he had poured himself while working in the garage and forgot about. Upon finding it, it had become sour, supposedly from bugs remaining from the sour batch he had fermented on that workbench. Still scary to me, but I guess not too bad if you're careful.

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Old 01-08-2010, 06:56 PM   #24
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While I agree, regimented sanitization is critical in homebrewing (for any type of beer), I still like to stack the odds in my favor. I choose to have dedicated equipment for everything post boil when it comes to sours. I also have different parts of my basement that I choose to ferment my beers in. Mike T (Oldsock on this site) did a flanders barrel project then a non sour barrel project with the barrels near each other. The bugs jumped from the sour barrel to the non-sour barrel. If you are nto familiar with Mike and the guys he brews with,, they may be some of the more technical brewers I am aware of.

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Old 01-08-2010, 07:12 PM   #25
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he also indicated that bleaching the BB would be fine.

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Old 01-08-2010, 07:31 PM   #26
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Originally Posted by masonsjax View Post
I have to apologize for misquoting the story. I looked back at the email from my friend and saw that it wasn't a fresh batch that got ruined, it was a pint glass that he had poured himself while working in the garage and forgot about. Upon finding it, it had become sour, supposedly from bugs remaining from the sour batch he had fermented on that workbench. Still scary to me, but I guess not too bad if you're careful.
You leave anything out with sugars in it, and it will sour. Thats got nothing to do with prior batches.
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Old 01-08-2010, 07:33 PM   #27
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Mike T (Oldsock on this site) did a flanders barrel project then a non sour barrel project with the barrels near each other. The bugs jumped from the sour barrel to the non-sour barrel.
Eh. I think sterilizing a barrel would be pretty tough to do, so its entirely possible that the barrel had brett/lacto in it before anything went in. IF you don't think plastic can be cleaned of brett, theres absolutely no friggen way wood can.
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Old 01-09-2010, 04:50 AM   #28
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Proper sanitation has always worked for me. Have yet to infect a normal batch after racking off a wild beer.

..Hopefully doesn't happen tomorrow =x

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Old 01-11-2010, 07:05 PM   #29
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better bottle is ruined. give it to jezter6.

No, give it to Wes. I want to get into sour beers
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Old 01-11-2010, 07:31 PM   #30
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Get out of this Wes. I had him half convinced before these dorkwads told him it would be ok to properly re-san the bottle.

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