I have made about 50 batches of beer over the last 10 years and as far as I know I have never had an infection. I will have to admit that I do a good job of sanitation but not a great job of sanitation. Prior to fermentation I am very careful about cleaning and using starsan on my buckets but after the beer is done I am a bit more lazy. I rarely if ever sanitize my kegs or my transfer equipment...I usually just rinse.
What I would like to know is if you can have a little bit of an infection? Is an infection always a full blown, you know it and dump the beer type of situation? As far as I know my process is working but maybe I could improve?
What I would like to know is if you can have a little bit of an infection? Is an infection always a full blown, you know it and dump the beer type of situation? As far as I know my process is working but maybe I could improve?