My question has to do with general need of sanitation when bottling a sour.
I got a 19 month sour on roselare.
OG 1.065
I mean it's a sour and it already fermented down ALL available sugars.
The couple gravity points added by priming sugar shouldn't make a taste difference when carbed by both roselare bugs and a possible side contamination from unsanitized bottling equipment, right? Plus it's already at 8.6% ABV.
It's not like I may have bottle bombs when there is no sugar left to ferment either.
The thing is I don't want to use my regular siphon hose with this. I have a dirty contaminated one and I think it won't hurt to use it with this beer. Also it's a pain to sanitize bottles, and I'd love to avoid it if possible
Would you people still insist on proper sanitation despite the reasoning I wrote above?
I got a 19 month sour on roselare.
OG 1.065
I mean it's a sour and it already fermented down ALL available sugars.
The couple gravity points added by priming sugar shouldn't make a taste difference when carbed by both roselare bugs and a possible side contamination from unsanitized bottling equipment, right? Plus it's already at 8.6% ABV.
It's not like I may have bottle bombs when there is no sugar left to ferment either.
The thing is I don't want to use my regular siphon hose with this. I have a dirty contaminated one and I think it won't hurt to use it with this beer. Also it's a pain to sanitize bottles, and I'd love to avoid it if possible
Would you people still insist on proper sanitation despite the reasoning I wrote above?