noblehouse
New Member
I know i have a small infection in my secondary right now that I can for the most part nip in the bud. My concern is "how" it got infected. This batch is a Honey Vanilla Porter, where I added 2 sliced vanilla beans during the transfer, almost certainly causing the addition of contaminants.
My question is how do you add ingredients after fermentation has started and ensure minimal or no contamination?
My question is how do you add ingredients after fermentation has started and ensure minimal or no contamination?