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Mold
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* Use diligent sanitation practices.
* Inspect barrels for mold prior to use; discard barrels that have mold growth, or disassemble the barrel and vigorously clean/sanitize the wood before use. See the [[Barrel]] page for details on storing and maintaining barrels.
* Mold is tolerant of both hops and alcohol levels above what is in beer (most are killed at ~28% ABV, but some can survive up to 50-60% ABV), so do not rely on hops or alcohol to prevent mold growth <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1659565197405021/?comment_id=1659593000735574&reply_comment_id=1660625513965656&comment_tracking=%7B%22tn%22%3A%22R%22%7D Dr. Bryan Heit of Sui Generis blog. Milk The Funk Facebook group. 04/21/2017.]</ref>.
* Keep relative humidity levels under 60% and preferably between 30-50%. This level of relative humidity also falls into the preferred levels for oak barrel environments <ref>[https://www.epa.gov/mold/mold-course-chapter-2#Chapter2Lesson3 "Mold". US EPA website. Retrieved 08/08/2017.]</ref>.