Wanted to get your thoughts on this process.
Have a beer that's been aging for 10 months on brett in a barrel.
I am going to need to move it to bright and carb and keg.
Concerned about moving this beer to my bright that I put my other beers thru due to contamination.
If I moved this beer back into the boil kettle and held it at 140 for 20-30 min would this kill off the organisms before knocking down and moving to bright?
Does that negatively effect the flavor too much? Or is that temp not high enough to have an effect on Brett (especially the spores)
What are other breweries doing that don't have dedicated bright tanks for Brett/Sour to minimize cross contamination?
Have a beer that's been aging for 10 months on brett in a barrel.
I am going to need to move it to bright and carb and keg.
Concerned about moving this beer to my bright that I put my other beers thru due to contamination.
If I moved this beer back into the boil kettle and held it at 140 for 20-30 min would this kill off the organisms before knocking down and moving to bright?
Does that negatively effect the flavor too much? Or is that temp not high enough to have an effect on Brett (especially the spores)
What are other breweries doing that don't have dedicated bright tanks for Brett/Sour to minimize cross contamination?
Comment