Oooops! - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Oooops!

Reply
 
Thread Tools
Old 01-08-2010, 07:09 PM   #21
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 116 Times on 70 Posts


I can definitely see not using pails and bungs between sour and non-sour, but geesh, splitting the brewery seems excessive. If an infection carries over to a non-sour it just means your sanitation is sub-par and you just as easily could have gotten an infection from wild yeast or bacteria. My 2c anyway...
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 01-08-2010, 07:29 PM   #22

Quote:
Originally Posted by Saccharomyces View Post
I can definitely see not using pails and bungs between sour and non-sour, but geesh, splitting the brewery seems excessive. If an infection carries over to a non-sour it just means your sanitation is sub-par and you just as easily could have gotten an infection from wild yeast or bacteria. My 2c anyway...
Exactly my point.

 
Reply With Quote
Old 01-08-2010, 07:52 PM   #23
masonsjax
HBT_LIFETIMESUPPORTER.png
 
masonsjax's Avatar
Recipes 
 
Apr 2009
Frederick, MD
Posts: 3,147
Liked 614 Times on 430 Posts


I have to apologize for misquoting the story. I looked back at the email from my friend and saw that it wasn't a fresh batch that got ruined, it was a pint glass that he had poured himself while working in the garage and forgot about. Upon finding it, it had become sour, supposedly from bugs remaining from the sour batch he had fermented on that workbench. Still scary to me, but I guess not too bad if you're careful.

 
Reply With Quote
Old 01-08-2010, 07:56 PM   #24
Ryan_PA
 
Ryan_PA's Avatar
Recipes 
 
Aug 2006
Horsham, PA, Pennsylvania
Posts: 1,881
Liked 13 Times on 9 Posts


While I agree, regimented sanitization is critical in homebrewing (for any type of beer), I still like to stack the odds in my favor. I choose to have dedicated equipment for everything post boil when it comes to sours. I also have different parts of my basement that I choose to ferment my beers in. Mike T (Oldsock on this site) did a flanders barrel project then a non sour barrel project with the barrels near each other. The bugs jumped from the sour barrel to the non-sour barrel. If you are nto familiar with Mike and the guys he brews with,, they may be some of the more technical brewers I am aware of.

 
Reply With Quote
Old 01-08-2010, 08:12 PM   #25
claphamsa
Professional Jezter PWNZR
HBT_LIFETIMESUPPORTER.png
 
claphamsa's Avatar
Recipes 
 
Dec 2007
TK PK
Posts: 4,980
Liked 36 Times on 32 Posts


he also indicated that bleaching the BB would be fine.
__________________
I collect magnetic bottle openers... so if you see something nice......

claphamsa on untappd

 
Reply With Quote
Old 01-08-2010, 08:31 PM   #26
Synovia
Recipes 
 
Jan 2009
Chicago, Il
Posts: 1,330
Liked 6 Times on 6 Posts


Quote:
Originally Posted by masonsjax View Post
I have to apologize for misquoting the story. I looked back at the email from my friend and saw that it wasn't a fresh batch that got ruined, it was a pint glass that he had poured himself while working in the garage and forgot about. Upon finding it, it had become sour, supposedly from bugs remaining from the sour batch he had fermented on that workbench. Still scary to me, but I guess not too bad if you're careful.
You leave anything out with sugars in it, and it will sour. Thats got nothing to do with prior batches.

 
Reply With Quote
Old 01-08-2010, 08:33 PM   #27
Synovia
Recipes 
 
Jan 2009
Chicago, Il
Posts: 1,330
Liked 6 Times on 6 Posts


Quote:
Originally Posted by Ryan_PA View Post
Mike T (Oldsock on this site) did a flanders barrel project then a non sour barrel project with the barrels near each other. The bugs jumped from the sour barrel to the non-sour barrel.
Eh. I think sterilizing a barrel would be pretty tough to do, so its entirely possible that the barrel had brett/lacto in it before anything went in. IF you don't think plastic can be cleaned of brett, theres absolutely no friggen way wood can.

 
Reply With Quote
Old 01-09-2010, 05:50 AM   #28
Vaughn
Recipes 
 
Jan 2009
Middle Tennessee
Posts: 110
Liked 1 Times on 1 Posts


Proper sanitation has always worked for me. Have yet to infect a normal batch after racking off a wild beer.

..Hopefully doesn't happen tomorrow =x

 
Reply With Quote
Old 01-11-2010, 08:05 PM   #29
wscott823
Recipes 
 
May 2009
Baltimore, Maryland
Posts: 484
Liked 7 Times on 6 Posts


Quote:
Originally Posted by jezter6 View Post
better bottle is ruined. give it to jezter6.

No, give it to Wes. I want to get into sour beers
__________________
Primary: Nada
Lagering/Secondary: Nada
Micro Barrel Aging: H2O & Metabisulfite
Bottled: Sparkling Ambrosia, Chai Graff, Cerberus Barleywine, Jamil's Evil Twin, Chinook IPA
Planned Brews: Devil's Serum (Golden Strong Ale)

Make Your Own Belgian Candi Syrup

 
Reply With Quote
Old 01-11-2010, 08:31 PM   #30
jezter6
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Nov 2006
DARLINGTON, MARYLAND
Posts: 4,289
Liked 14 Times on 14 Posts


Get out of this Wes. I had him half convinced before these dorkwads told him it would be ok to properly re-san the bottle.
__________________
http://www.survivalsupplyhq.com

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
LOL.....oooops mhermetz Extract Brewing 7 10-03-2009 08:22 PM
Oooops- pushing the beer gods again! quickerNu General Techniques 2 09-15-2009 01:16 AM
Oooops... Flaked Weat v Flaked Oats BADS197 Recipes/Ingredients 4 07-13-2009 07:23 PM
Oooops... munkiefruit Beginners Beer Brewing Forum 14 09-26-2007 02:28 AM


Forum Jump