Well, the title says it all.
I'm not really planning a lambic soon, (I'll fix my infections problems on my regular beers first!) but i'm curious.
If I want to do a sour beer with the same equipement in the same place that other regular all-cerevisiae beers, are they risks? I guess during the fermentation, there's no risk. But after it's bottled, and that my carboy, PVC siphon, bottling pail and eveything touched brett, lacto or pedio, etc, could it be difficult to sanitize that after?
I'm not really planning a lambic soon, (I'll fix my infections problems on my regular beers first!) but i'm curious.
If I want to do a sour beer with the same equipement in the same place that other regular all-cerevisiae beers, are they risks? I guess during the fermentation, there's no risk. But after it's bottled, and that my carboy, PVC siphon, bottling pail and eveything touched brett, lacto or pedio, etc, could it be difficult to sanitize that after?