Contaminated Ferm Chamber?

[prodigalson]

I am fermenting three 3 gal. batches of beer in my fermentation chamber made of oak and foam board. The other day after returning from work I noticed that my sour that I had pitched the day prior had blown the airlock off and there was a mess in the ferm chamber. The bugs are from WYeast Roeselare blend. All of my other beers have airlocks on them however I am wondering about them now... Are they infected with all the bugs in my sour? Is my Ferm chamber now devoted to sour beers? Someone with more experience with this subject please help.

Thanks

 

[ColoHox]

If the airlocks were functioning properly your other beers should be fine. That is the purpose of the airlock.

You might consider giving the inside a good wash with a 10% bleach solution; maybe even spray off the outside of your carboys and the bung/carboy junction (don't let it get in the beer of course). It should kill most of the bugs, and provide some peace of mind.

 

[prodigalson]

Thanks, the guy at the homebrew store had me worried man he made it seem like that's all I could ferment in there from now on... This is my first sour so I guess I am a little paranoid for little to no reason but I can already tell these beers are my thing. A little in the wine world and a bit in beer, I like when longer fermentations and aging pay off. Any advice for using bugs just getting started? Tips or maybe a tried and true recipe of yours you don't mind sharing?