Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Serving a Sour
Reply
 
LinkBack Thread Tools
Old 08-16-2014, 11:33 PM   #1
callisbeers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Cary, NC
Posts: 75
Default Serving a Sour

I am getting to keg a sour that was brewed last september. My question is related to the equipment. After I tap this, should I buy new o-rings, dispensing line, etc due to the yeast so that I don't infect a regular batch with the Brett?

__________________
callisbeers is offline
 
Reply With Quote Quick reply to this message
Old 08-16-2014, 11:40 PM   #2
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,141
Liked 472 Times on 438 Posts
Likes Given: 210

Default

Yes would be my answer. It is generally a good to keep all wild beers separate from clean beers from fermentation to package/serving to prevent cross contamination.


Sent from the Commune

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2014, 01:10 AM   #3
ArcaneXor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 4,418
Liked 78 Times on 74 Posts
Likes Given: 15

Default

Yup, keep everything that is not stainless or glass separate, just in case.

__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Primary: Saison, Berliner Weisse, sLambic I, sLambic II, IPA, 70/-
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong, Dark Mild
ArcaneXor is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2014, 05:15 PM   #4
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,889
Liked 115 Times on 96 Posts
Likes Given: 11

Default

Save your money. Just pull everything off if you're concerned and just drop it in a pot of boiling water for 20 minutes. This is what I do to my fermentors to prevent cross contamination. I boil all the rubber and posts as well as the gas tube. The liquid tube just gets flamed with a torch because it's too long to fit in a boil pot easily.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
dantheman13 Likes This 
Reply With Quote Quick reply to this message
Old 08-17-2014, 08:32 PM   #5
TravisT
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2011
Location: denver, CO
Posts: 195
Liked 18 Times on 17 Posts
Likes Given: 5

Default

^this, is what I do with my brett beers.

TravisT 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
How to sour mash homebrew (AKA: sour beers for impatient homebrewers) joshrosborne Lambic & Wild Brewing 21 08-16-2013 05:21 PM
Sour Cherry and Sour Apple Berliner Weisse experiment stblindtiger Lambic & Wild Brewing 10 07-21-2012 12:54 AM
Secrets of carbonation & serving. aka Doesn't serving my beer screw it up? EliW Bottling/Kegging 9 06-01-2012 01:43 AM
Sour storing and serving bjl110 General Beer Discussion 2 11-22-2011 11:43 PM
7 weeks in bottle, sour sour sour! 418Brewing Beginners Beer Brewing Forum 11 08-06-2011 04:11 PM