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Old 09-07-2009, 03:32 PM   #1
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Default Making Yogurt, probability of infecting beer

I've been debating making yogurt. My wife eats it as part of her diet and I've started having it lately as well. I am thinking of making some but since I know it uses lacto so I want to be somewhat careful, I'm thinking of making it upstairs since I do all the beer downstairs.

I doubt there is any more chance of a lacto infection from making it as there is from eating it and then brewing, since it has active cultures. I had an wild yeast infection back when I first started so I'd like to not let anything get ahold again. Anyone have experience?


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Old 09-07-2009, 03:37 PM   #2
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This is where the sour brewers should chime in, Sause ?

Honestly if you keep it all separate and clean like you have OCD, I cannot see why you would have a problem,

-Jason


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Old 09-07-2009, 04:44 PM   #3
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That's a good idea about doing it upstairs and your brew
down stairs.
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Old 09-07-2009, 09:14 PM   #4
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I ferment all sorts of sour/wild stuff in the kitchen and I have yet to receive an infection from the lacto. As long as you keep your brewing and food equipment separate and upkeep sanitation you won't have a problem.
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Old 09-07-2009, 11:32 PM   #5
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Right, as long as you don't use your brew equipment with your yogurt equipment I think you should be fine.
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Old 11-26-2009, 01:45 AM   #6
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We're doing both beer and homemade yogurt in our kitchen, for at least 3 months now, with no ill effects. Our last two batches of beer were super clean tasting. We don't share any equipment between the two except maybe our thermometer.

(On an unrelated note, I think we were suffering from some Brettanomyces stuck in one of our fermenters for awhile, but that predated any food fermentation we were doing.)
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Old 11-26-2009, 02:55 AM   #7
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I've been making my own yogurt for about 10 years and brewing for about 5 now, all in the same kitchen. No problem with crossing the little critters. I make about 1/2 gal. of yogurt every two weeks.


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