Originally Posted by Jsta Porter
Thanks for the input.
Is anyone kegging their wildbrews? To date I have bottled them.
I am leery to keg to prevent contamination of future batches of non-wild beer.
I suppose I could dedicate a keg and faucet to wild beers as a go around.
All the Best
I've kegged all the wildbrews/bretts I've made and never had any problems. I even reuse the plastic buckets, racking canes, and such for non-wildbrews. Of course, I usually only make ales, not lagers and the only beers I make which ferment more than 2-4 weeks are the wildbrews/bretts.
For the short term fermentations you are giving the pitched yeast such a numerical advantage over anything still living in your equipment after sterilization, that I sincerely doubt it make a difference. I could see it might make a difference for beers which age for longer or if you are trying to keep a pure yeast strain. However, YMMV.