justineaton
Well-Known Member
- Joined
- Aug 21, 2013
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- 206
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I'm new to brewing sour and haven't really gotten into it much yet, I have a second set of carboys and brewing equipment for it and recently started a kombucha wine but I can't wait to brew a Brett. I bought some books to read up on sour brews first though. Anyway, my question is about cross contamination with non sour beers, is it a bad idea to brew them in the same room? Is it ok as long as they are not fermenting at the same time? How about kombucha, I make and drink it everyday and hasn't had any cross contamination yet so I assume it won't cross contaminate the way I have been doing it, (kombucha brewed and fermented in kitchen, beers brewed in kitchen and fermented elsewhere in house) but maybe I have just been lucky so far. I have a couple other experimental kombucha brews that I did while preparing to get into more traditional sour beers but I will post those in another thread. Thanks for any input.