Buckets, sours, and not sours.

zing said:

I'm brewing a 10 gallon batch of saison today, but all of my carboys are full of beer. I have a few buckets, most of which have been used for either sours or kombucha. I'm planning to pitch some fantome dregs into the saison, and had planned on racking half of it into a bucket that I'll be transferring out of while this beer is on the boil—I may give it a quick rinse with some boiled water, but want those bugs to be in there.

For the other half, I'd planned to do a clean ferment for primary and then decide whether I wanted it more funky depending on how it comes out.

My question is: do any of you have thoughts as to whether four days full of starsan and 20+ minutes of sitting with 170°+ water will be enough to kill off any residual bugs that may be lurking in this other bucket bucket?

I'm fine if it does pick up a bit of an infection, but I'd be interested to hear some feedback from anyone that's experimented with using a bucket with both sour and clean beers.

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zing said:

And I do, too, but in this case, I'd been thinking of adding bugs anyway.

I just want to hear what others think about the idea. If it were any other sort of beer, I'd suck it up and go buy another carboy, or run something into secondary a bit prematurely, but I prefer my saisons a bit on the wild side normally anyway.

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