I've been brewing for about a decade and several years I got into mixed fermentation brewing which reinvigorated my passion.
While brewing, I have been very diligent to maintain separate "clean" and "wild" gear, taking every precaution to eliminate cross-contamination.
I run with about 6 fermenters (2 of which are exclusively Sacch.) and 3 taps (also 2 of which are exclusively Sacch.)
Recently, I've been tormented by the temptation to forget separating my wild beer and just run everything on the same plastics and same gear.
Any clean beer I produce is always on tap within a month and consumed several weeks thereafter. I've experimented putting clean beer through my Brett./Sour taps and kegs and have notice no signs of sour or funkiness. I've also purposely inoculated clean beer with Brett. and have had to wait months to achieve a notable funkiness.
Considering my 100% Sacch beers are consumed so quickly, can anybody bring to light any issues I may be overlooking by deciding to eliminate the separation?
While brewing, I have been very diligent to maintain separate "clean" and "wild" gear, taking every precaution to eliminate cross-contamination.
I run with about 6 fermenters (2 of which are exclusively Sacch.) and 3 taps (also 2 of which are exclusively Sacch.)
Recently, I've been tormented by the temptation to forget separating my wild beer and just run everything on the same plastics and same gear.
Any clean beer I produce is always on tap within a month and consumed several weeks thereafter. I've experimented putting clean beer through my Brett./Sour taps and kegs and have notice no signs of sour or funkiness. I've also purposely inoculated clean beer with Brett. and have had to wait months to achieve a notable funkiness.
Considering my 100% Sacch beers are consumed so quickly, can anybody bring to light any issues I may be overlooking by deciding to eliminate the separation?