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Segregation of Equipment

PostPosted: Fri Apr 28, 2017 9:45 am
by daryl
I am thinking about expanding my brewing to different styles of beer. That will include Lambic.

I know with Sours...one should segregate and isolate plastic utensils and buckets between those used for Sours and those used for Beer. I assume that also holds for beer lines....once a beer line is used for Sours, it should always be dedicated to Sours.

Does the same hold for Lambic which contains Bretts?

Re: Segregation of Equipment

PostPosted: Fri Apr 28, 2017 11:16 am
by Matt F
I say yes, treat lambic as another sour.

Re: Segregation of Equipment

PostPosted: Fri Apr 28, 2017 1:12 pm
by andrewmaixner
I wrap a piece of red duct tape around anything (that isn't steel, glass, or boiled) that contacts anything but saccharomyces. Keeps it simple.
I have used the 'red tape' PET fermenters on Sach beers on occasion if i have sanitized it well and i know that i won't be bottling that beer.

Re: Segregation of Equipment

PostPosted: Fri Apr 28, 2017 1:56 pm
by Matt F
Most of my sours are in secondary which I do in the keg I serve it from to minimize using anything. Once soured on the keg I tap it. I do have some tubing I used for a couple sours set aside from the rest of my stuff.

For taps I mix sour beer with clean beer. I have the silver barrier stuff and make sure I clean the lines between kegs. No problems myself or my patrons have noticed.