javert
Well-Known Member
- Joined
- Dec 4, 2016
- Messages
- 69
- Reaction score
- 12
Hello brewers. I'm doing a cucumber version of sour beer (lactic acid addition, so no lactobacillus involved) and was wondering how to avoid contamination from the microbes present in the cucumber itself since they are added after fermentation. Recipe instructions are rather sparse ("add chopped cucumber to the beer") and have no notes regarding the sanitation.
I guess this also applies to other fruits that are added to the fermenter (strawberry, guava, etc) and I suppose asking the microbial flora of the fruit to be nice and behave and not add their own metabolites to the beer is not going to work.
Do you take measures to prevent contamination or is the beer expected to be drank quickly before too much time elapses?
My current plan is to soak the cucumber in some food grade 96 % ethanol before throwing it into the carboy.
I guess this also applies to other fruits that are added to the fermenter (strawberry, guava, etc) and I suppose asking the microbial flora of the fruit to be nice and behave and not add their own metabolites to the beer is not going to work.
Do you take measures to prevent contamination or is the beer expected to be drank quickly before too much time elapses?
My current plan is to soak the cucumber in some food grade 96 % ethanol before throwing it into the carboy.