This is not really a Wild Beer question, but want to find out what the collective thinks my risk is of infecting my beer using equipment previously used for our beers (Lambic/Flanders type).
OK ...... I brewed 6 gallons of a decent Porter, and moved it onto fruit (plus a few other things). I split it into 3x2.75 gallon HPDE fermenters, and added roughly 3 lbs of fruit to each (or ~0.5 gallons).
I have a lot of these fermenters, and as I was racking the beer I noticed a big 'S' written on the side of all 3 of the fermenters. It is what I put on the side of my fermenters when I have used them for sour beers.
When not in use I store all my fermenters filled with a mild bleach solution. These probably hadn't been used for at least a year.
Seals for the caps, + caps + airlocks are usually submerged in a mild bleach solution after use for a week or two.
I think I'm safe, and if I do get an infection, it might make an interesting beer, so I'm not really worried. Just interested in what others might think.
OK ...... I brewed 6 gallons of a decent Porter, and moved it onto fruit (plus a few other things). I split it into 3x2.75 gallon HPDE fermenters, and added roughly 3 lbs of fruit to each (or ~0.5 gallons).
I have a lot of these fermenters, and as I was racking the beer I noticed a big 'S' written on the side of all 3 of the fermenters. It is what I put on the side of my fermenters when I have used them for sour beers.
When not in use I store all my fermenters filled with a mild bleach solution. These probably hadn't been used for at least a year.
Seals for the caps, + caps + airlocks are usually submerged in a mild bleach solution after use for a week or two.
I think I'm safe, and if I do get an infection, it might make an interesting beer, so I'm not really worried. Just interested in what others might think.