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Old 08-03-2012, 01:56 PM   #1
jehowe
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Default Real infection risk only during primary fermentation?

Not looking for an excuse to get sloppy cleaning my secondary or bottles. But once gravity deltas reach a certain point, wouldn't the risk of infection go down dramatically?

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Old 08-03-2012, 02:02 PM   #2
libeerty
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Yes. Once there is alcohol to fight infection, the risk goes down. However, the risk also goes up for oxidization and other baddies because once fermentation is complete, there isn't a ceiling of CO2 to protect what lies beneath. And, of course, if your bottles are nasty, then your beer will be nasty too. The alcohol may prevent you from getting sick, but it will still affect taste, etc.

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Old 08-03-2012, 02:03 PM   #3
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Maybe some strains could, especially in the presence of increased alcohol, but others may not, infections in bottles and secondaries are just as easy to get as in the primary if you're not careful.

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Old 08-03-2012, 02:16 PM   #4
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Brett, wild yeast and many bacteria can survive alcohol and acids.

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Old 08-03-2012, 04:26 PM   #5
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Quote:
Originally Posted by ReverseApacheMaster
Brett, wild yeast and many bacteria can survive alcohol and acids.
This^ ...you can get an infection from your bottles, kegs, lines, stopper. Sometimes we just worry too much but sanitation at ever stage is the best practice.
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