masonacoats
Member
I've been brewing for a few years now and in that time have made two beers with vanilla beans added to primary after fermentation has ended (using hydrometer readings). In both batches, I sanitized the beans by soaking in 40% abv hard liquor, and both of my beers have turned out over-carbonated. I don't attribute this to time in bottles for co2 absorption because they both had at least 3 weeks in bottle at 70 degrees. Is there any way wild yeast/bacteria survived the soaking in alcohol?