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FAQ
,added FAQ for buckets
A: There are many different opinions on this, but we will state here the best balance between practical and cautious advise. Brettanomyces can be cleaned and sanitized just like regular yeast. Bacteria such as Pediococcus can be a little more hardy, but they also still die from intense cleaning and sanitizing. Maintain a very good cleaning and sanitizing regiment, and you shouldn't need different fermenting vessels if they are glass or stainless steel, or kegging equipment. Plastic is prone to microscopic scratches, which can help bacteria survive cleaning/sanitizing regiments, so separate plastic fermenters for beers that have bacteria (Lactobacillus or Pediococcus) in them should be considered, but may not be necessary. Since cold side plastic equipment such as auto siphons and hosing are cheap, it is recommended to go ahead and get separate plastic racking equipment, airlocks, bungs, keg tap tubing lines, etc. Equipment that can be boiled can be re-used for clean and sour beers.
==Can I use a bucket==
Q: Can I use a bucket to age sours or beers with ''Brettanomyces'' for extended periods of time?
A: HDPE buckets are more oxygen permeable, and with more oxygen comes the chances of acetic acid (vinegar) development. However, ''Brettanomyces'' also thrives from a little bit of oxygen. [https://www.facebook.com/groups/MilkTheFunk/permalink/1710698425625031/ We have seen many reports] of people using buckets successfully, even 2+ years and soleras. We recommend using a higher quality HDPE bucket with a lid that has a gasket that seals. Avoid plastick-on-plastick lids and screw on lids.
==I have a question about pellicles==