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Old 08-20-2008, 08:22 PM   #1
bkov
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does brewing outdoors increase the chance of infection?

 
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Old 08-20-2008, 08:30 PM   #2
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Not really. All of my beers are brewed outdoors.

I do put a towel over the kettle when it is time to chill the wort. It absorbs the steam and thus DMS rather than let it condensate and fall back in the wort as it would with a lid.

 
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Old 08-21-2008, 03:05 PM   #3
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Good point, Ed.

 
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Old 08-21-2008, 06:08 PM   #4
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Admittedly, I have wondered this same thing since starting to brew outdoors. A lot of the brewing literature emphasizes cleanliness in the brewing environment to the extent of closing ceiling vents and wiping off sufaces above and around the brewing area. Standing outside in a slight breeze surrounded by dirt, bugs, grass, dog hair, etc. seems to go completely against the clean environment idea.

However, I haven't had an infection from brewing outside (knock on wood). I think keeping the brewing equipment well sanitized as well as pitching enough yeast will help keep the bugs from taking over.
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Old 08-21-2008, 06:36 PM   #5
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I have done all my boils outside, never covered it, just cooled with an IM and then immediately into the fermenter. No infections yet.
I might be tempting fate, but no need for me to change yet, until of course that dreaded day I am forced to eat my words.......
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Old 08-21-2008, 07:08 PM   #6
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Fermenting (or even just working with chilled wort) where you crush your grain is much more dangerous.
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Old 08-21-2008, 08:01 PM   #7
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I use this ugly junk to keep stuff from actually falling into the kettle. That's about my only worry to outdoor brewing.

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Old 08-21-2008, 08:11 PM   #8
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I have wondered the same thing but it looks like it doesn't. I am getting really excited for fall because fall in Georgia is perfect brewing weather for outside brews
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Old 08-21-2008, 08:13 PM   #9
bkov
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how is fermenting where you crush your grain much more dangerous? If you have it in a glass carboy with a airlock filled with santizer?

 
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Old 08-21-2008, 08:35 PM   #10
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Well, it's also probably where you open your fermenter to take samples and rack off etc. Certainly there's no risk if it's sealed the entire time. It's just that I don't want any lacto getting in and it's all over the grain.
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