jehowe
Member
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?
Real infection risk only during primary fermentation?
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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.
ReverseApacheMaster
Well-Known Member
Brett, wild yeast and many bacteria can survive alcohol and acids.
Kentunkel
Well-Known Member
ReverseApacheMaster said:
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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