climateboy
Well-Known Member
- Joined
- Sep 15, 2008
- Messages
- 454
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- 10
Hey, all.
I started working with some of the Wyeast Brett blends (the Old Ale and the Trappist (Orval)), and wasn't two happy with the prospect of buying all new equipment for just these two batches. So I wrote the following question to Wyeast:
"Is Brett really as tenacious and impossible to get rid of as I'm reading? Do I need an entirely new set of siphons, tubing, paddles (for oxygenating the wort) etc.? I'm prepared to make one fermenter the "Brett bucket". Will campden tablets, bleach, starsan, or boiling water be helpful at all? What about with a glass fermenter?"
This is what Jess Caudill, microbiologist and brewer at Wyeast, wrote back:
"No. It is as easy to kill as any Saccharomyces cerevisiae strain of yeast. No crazy chemical cocktails are necessary... just your normal alkaline cleaning and acid sanitization. It's up to you if you want different equipment for your wild brews."
Thoughts, people?
I started working with some of the Wyeast Brett blends (the Old Ale and the Trappist (Orval)), and wasn't two happy with the prospect of buying all new equipment for just these two batches. So I wrote the following question to Wyeast:
"Is Brett really as tenacious and impossible to get rid of as I'm reading? Do I need an entirely new set of siphons, tubing, paddles (for oxygenating the wort) etc.? I'm prepared to make one fermenter the "Brett bucket". Will campden tablets, bleach, starsan, or boiling water be helpful at all? What about with a glass fermenter?"
This is what Jess Caudill, microbiologist and brewer at Wyeast, wrote back:
"No. It is as easy to kill as any Saccharomyces cerevisiae strain of yeast. No crazy chemical cocktails are necessary... just your normal alkaline cleaning and acid sanitization. It's up to you if you want different equipment for your wild brews."
Thoughts, people?