GweedoeBrew
Well-Known Member
- Joined
- Jun 30, 2008
- Messages
- 58
- Reaction score
- 0
I am going to do my first Bacteria based beer here in the next month... A fruity Berliner Wiess... Maybe Cherries or peaches or something...
I have been doing lots of reading... But one thing that isn't clear is how brewing effect my equipment and other beers..
If I put the Lacto into the secondary... should I use glass over Better bottle?
Once I have put bacteria in a carboy... can I use it again for a regular beer??
Should I Keg or Bottle... I think that I am planning to bottle this anyway... but if I did Keg could I use that Keg ever again for not bacteria based beer??
What about my hoses, Auto syphon, bottling bucket, etc... All of those will touch the lacto based beer... should I be worried about possible future issues with those items and regular beers?
Finally... What about having another carboy going next to my Lacto based beer... I usually have a few carboys going at a time... I know everything is supposed to be air tight... and I have never had contamination issues while brewing... but... how strong is that Lacto... and should I worry about that???
I don't want to brew 1 sour beer... if it is going to kill every beer I ever make again.... that sounds over board when I say it, but I think it...
I have been doing lots of reading... But one thing that isn't clear is how brewing effect my equipment and other beers..
If I put the Lacto into the secondary... should I use glass over Better bottle?
Once I have put bacteria in a carboy... can I use it again for a regular beer??
Should I Keg or Bottle... I think that I am planning to bottle this anyway... but if I did Keg could I use that Keg ever again for not bacteria based beer??
What about my hoses, Auto syphon, bottling bucket, etc... All of those will touch the lacto based beer... should I be worried about possible future issues with those items and regular beers?
Finally... What about having another carboy going next to my Lacto based beer... I usually have a few carboys going at a time... I know everything is supposed to be air tight... and I have never had contamination issues while brewing... but... how strong is that Lacto... and should I worry about that???
I don't want to brew 1 sour beer... if it is going to kill every beer I ever make again.... that sounds over board when I say it, but I think it...