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Old 04-06-2012, 08:40 PM   #1
teresalgl
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Jul 2011
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Hi,

So I brew beer and wine. Have been for about a year and would like to try my hand at kombucha. I am afraid of contaminating my beer and wine with acetobacter though. Should I be? Anyone have this happen?

Thanks,
T

 
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Old 05-11-2012, 04:00 PM   #2
BigKahuna
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I do both, and I brew sour beer with Brett.
You have to be very diligent about your sanitation practices, and ideally, you'll have separate set of equipment for the sour stuff.
So, is it a concern? Yes
Is it a problem? No.
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Old 05-14-2012, 12:37 PM   #3
teresalgl
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Thanks! I think I will give it a shot!

 
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Old 05-14-2012, 01:33 PM   #4
Sdaji
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May 2012
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A friend of mine brewed beer and kombucha right next to each other. No problems, and he isn't especially careful. He plans to keep doing it, I don't foresee any problems and would be amazed if there were any. A tiny bit of Acetobacter getting in there probably wouldn't have time to build up enough numbers to do anything relevant. Acetobacter is all around us all the time anyway.
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Old 05-14-2012, 05:37 PM   #5
KevinM
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One consideration is if you keep open vats. If you use open vat fermentation for multiple processes and they are in close proximity, then there is a higher chance of something happening vs closed containers(with airlock/blowoff tube). If its closed, I wouldnt consider it an issue at all.
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Old 05-15-2012, 01:35 PM   #6
teresalgl
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Ok, thanks!

 
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