jtmartino1
Well-Known Member
The way they phrased their acknowledgment of the Brandy Heirloom issue, it sounded like a bottling line problem (that's why two specific days were called out). But, like you, I am thinking it is an upstream problem at the barrel level..
This is an interesting discussion. Bottling-line contamination is certainly a problem (ask Dany at Fantome) but it's hard to tell when only part of the batch is infected (as indicated by certain bottles being fine). If they used a single brite tank/conditioning vessel, the infection would've spread throughout the beer. At least that's my assumption having grown bacteria in the lab, which is an entirely different set of growth conditions. And they probably would not have bottled directly from the barrles (ensuring uniformity).
So either they used multiple brite tanks, or the infection occurred during bottling for only part of the batch. That's also the issue with using a single bottling line for sours and non-sours. It doesn't work.