Rush
Well-Known Member
Hear me out. I sanitize anything and everything that comes in contact with my beer, pre and post fermentation. However, I find it hard to believe that with the lack of present sugars, and presence of alcohol, that anything but the strongest bacterias could spoil a batch once it's been fermented.
Someone fill me in here. Has anyone here personally had a batch turn bad AFTER the wort had fermented? Were there any signs of an infection during your primary?
I'm not looking to stop sanitizing, but I'm curious as to how worried we should be after fermentation is complete.
Someone fill me in here. Has anyone here personally had a batch turn bad AFTER the wort had fermented? Were there any signs of an infection during your primary?
I'm not looking to stop sanitizing, but I'm curious as to how worried we should be after fermentation is complete.