gyllstromk
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- Joined
- Apr 6, 2009
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I had success with my first use of Bretts and I would like to continue using them. I wonder about whether the common concerns of Bretts are more paranoia. For example, it is commonly advised to use separate equipment and not mix. I don't really want to invest in new equipment at the time being.
But how dangerous is a Brett "infection", really? No one ever worries that spores from America Ale yeast hide in a scratch and "infect" the next batch and ferment it like an IPA. Is there something biologically about Bretts that make them more risky?
But how dangerous is a Brett "infection", really? No one ever worries that spores from America Ale yeast hide in a scratch and "infect" the next batch and ferment it like an IPA. Is there something biologically about Bretts that make them more risky?