So I have a Cream Stout that when I checked it last night there were some dead ants in the sanitizer in the airlock. My roommate expressed concern that they may have tracked in traces of chemicals from ant traps that we placed around the house last summer.
I was planning on throwing bourbon-soaked oak chips in for secondary, but now I'm starting to think I may just want to save the Maker's Mark.
Anybody have any insight or thoughts on risk (besides protein influx)
Thanks!
-Brian
I was planning on throwing bourbon-soaked oak chips in for secondary, but now I'm starting to think I may just want to save the Maker's Mark.
Anybody have any insight or thoughts on risk (besides protein influx)
Thanks!
-Brian