hlmbrwng
Well-Known Member
A friend brewer had stopped brewing beers in his house after trying to brew a lambic. Ever since that brew, and even after trying to wipe down the entire house and cleaning all the equipment, every single beer since has gone sour.
Recently, he and his wife brewed and bottled a beer elsewhere, but they used their own bottles when it was time for bottling (the bottles were cleaned, but stored at their house own house). The beer went sour.
I was given one of these beers, because it still sounded like it would taste good. It was a wheat beer with ginger, that had soured. I brought the bottle home, not thinking much about his contamination story. I am brewing an imperial stout on Sunday, after purchasing lots of new equipment, and now I'm freaked out about the same issue. Is it possible that its just a super strong strain of Brett that they used and that a single bottle could messed up my operation permanently? Should it be no different than opening up any other type of sour beer bottle in the house? Is my fear irrational?
Recently, he and his wife brewed and bottled a beer elsewhere, but they used their own bottles when it was time for bottling (the bottles were cleaned, but stored at their house own house). The beer went sour.
I was given one of these beers, because it still sounded like it would taste good. It was a wheat beer with ginger, that had soured. I brought the bottle home, not thinking much about his contamination story. I am brewing an imperial stout on Sunday, after purchasing lots of new equipment, and now I'm freaked out about the same issue. Is it possible that its just a super strong strain of Brett that they used and that a single bottle could messed up my operation permanently? Should it be no different than opening up any other type of sour beer bottle in the house? Is my fear irrational?