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Old 10-08-2013, 12:00 AM   #1
TipsySaint
 
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So i have a separate thief and siphon. What other equipment do i need to duplicate? Also, what is the best way to store this equipment? Should it always be in sanitizer in order to minimize the risk of spreading brett to the rest of my brew house? Or is that just over cautious newbie talk?
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Primary - citra apa, citra saison with pineapple
Secondary - 9 Months in Flanders Red Ale
Bottled - Needlemead (Aug '14) Flanders Red (Aug '13), Beersel Brett Beir De Garde
Kegged -NE Abbey Beir De Garde, Kolsch, Sawtooth Nitro Clone

 
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Old 10-08-2013, 04:24 AM   #2
sweetcell
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if you want to be super cautious: all plastics should be separate. tubing, thief, auto-siphon, fermentor/secondary (if plastic), bottling bucket & spigot, & bottling wand, etc.

storing them separate, or in sanitizer, is overkill IMO. i sanitize my "wild plastics" before putting them away but they aren't segregated.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 10-09-2013, 01:47 AM   #3
Calder
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Mar 2010
Ohio
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Use separate plastics as much as possible. Sanitize before and after use and you should be OK.

I think I recently got a cross infection. Normal yeast stored in a couple of mason jars developed pellicles. I have a feeling the rubber in the lid harboured the bugs. I have generally just washed them after use, and sanitized with idophor before use. I'm going to start putting them in a glass jug with boiling water poured over them in the future.

After several years of making sours, I have never had a normal batch infected.

 
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Old 10-09-2013, 12:43 PM   #4
TipsySaint
 
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What about plastic fermenters? ya or nay?
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Primary - citra apa, citra saison with pineapple
Secondary - 9 Months in Flanders Red Ale
Bottled - Needlemead (Aug '14) Flanders Red (Aug '13), Beersel Brett Beir De Garde
Kegged -NE Abbey Beir De Garde, Kolsch, Sawtooth Nitro Clone

 
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Old 10-09-2013, 12:47 PM   #5
TNGabe
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Quote:
Originally Posted by TipsySaint
What about plastic fermenters? ya or nay?
Opinions vary. You will get both camps here. I brew on average more than once a week and use the same equipment including better botles for all my beers, at least half of which are wild. I use the same bottling bucket for everything, though I generally store at least partially filled with starsan.
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Old 10-18-2013, 12:20 AM   #6
Rivenin
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Dec 2010
McMinnville, Oregon
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i use a different siphon tubing, auto siphon and bottling equipment. other than that, i have a "dedicated" better bottle that says "SOUR" on it, but i've used most of the equipment back and forth and its' fine.
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RAINYDAY BREWING AND WINERY McMinnville, OR - EST 2010
Coming up Mosaic Honey Wheat -
Primary Kool-aid malt liquor - Berlinerweisse
Kegged Berlinerweisse - Centennial blonde with Huell Mellon hops - same blonde but dry hopped with ella
240v - 4500w electric two tier

 
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Old 10-18-2013, 02:52 AM   #7
TipsySaint
 
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Only 1 dedicated carboy? how long do you let them age for?
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Primary - citra apa, citra saison with pineapple
Secondary - 9 Months in Flanders Red Ale
Bottled - Needlemead (Aug '14) Flanders Red (Aug '13), Beersel Brett Beir De Garde
Kegged -NE Abbey Beir De Garde, Kolsch, Sawtooth Nitro Clone

 
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Old 10-19-2013, 04:26 PM   #8
Rivenin
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Dec 2010
McMinnville, Oregon
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quite awhile - i don't make many sours. I have a glass carboy i use as well for them
__________________
RAINYDAY BREWING AND WINERY McMinnville, OR - EST 2010
Coming up Mosaic Honey Wheat -
Primary Kool-aid malt liquor - Berlinerweisse
Kegged Berlinerweisse - Centennial blonde with Huell Mellon hops - same blonde but dry hopped with ella
240v - 4500w electric two tier

 
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Old 11-06-2013, 03:14 AM   #9
In_Vino_Veritas
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Apr 2013
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Any reason to keep a dedicated glass carboy or is this a strictly plastic only? I'm interested in brewing my first sour, but don't want to cross contaminate.

 
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Old 11-06-2013, 04:39 PM   #10
sweetcell
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glass can be sanitized completely because it's surfaces are smooth - there are no cracks and scratches for the bugs to hide in. be sure to sanitize completely and thoroughly. after a good cleaning with PBW to get rid of the big stuff, i fill my carboy over halfway with star san, let that soak for 2 minutes or more, then turn it upside down to get the other half of the carboy and give that 2+ minutes.
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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