adamjackson
Well-Known Member
I have a 6 gallon carboy labeled "wild" with a label maker. Tap #2 and Keg #2 and those respective lines are also labeled "wild" and that's about it.
I figured simply using one fermenter and one tap for wild beer would be good enough to keep things clean.
Is that not good enough? I've seen some guys here talk about only bottling their wild beers because they don't want to risk infection with kegs. Honestly, I was debating just filling my bath tub with star san and soaking all of my stuff in them to get rid of all wild yeast but maybe that's not good enough.
Right now, I've only brewed with Brett and Lacto. I'm about to brew a Lambic and a Saison Brett clone in a few weeks so, as I do more wilds, it would be good to keep the risk of infection with my other beers as low as possible.
Thoughts?
I figured simply using one fermenter and one tap for wild beer would be good enough to keep things clean.
Is that not good enough? I've seen some guys here talk about only bottling their wild beers because they don't want to risk infection with kegs. Honestly, I was debating just filling my bath tub with star san and soaking all of my stuff in them to get rid of all wild yeast but maybe that's not good enough.
Right now, I've only brewed with Brett and Lacto. I'm about to brew a Lambic and a Saison Brett clone in a few weeks so, as I do more wilds, it would be good to keep the risk of infection with my other beers as low as possible.
Thoughts?