What is necessary to be able to use different strains of yeast under one roof?

[Hefe]

I'm new, wet behind the ears and this is my 1st post.

I have a few questions regarding yeast interactions with other strains. The brewery uses Chico ale yeast for 90% of what we make and we do a few lagers throughout the year. Is there any we should be doing that keeps the yeast from contaminating the ales or lagers in the conditioning tanks? Or does it not matter between those two?

The more important question I have regards belgian yeast and hefeweizen yeast. Do those have to be in a seperate room or some type of condition to prevent cross contamination? We would really like to make a few goes at those styles but was wondering if those yeasts would be detrimental to our current operation with the ales and lagers. Thank you.

[a10t2]

Your normal cleaning and sanitizing procedures should take care of any Saccharomyces strain. For me, for a bright, that would be a rinse, 30 min acid CIP, rinse, 30 min sanitizer CIP. That will get 99.999% of the yeast, and it's finished beer, so there shouldn't be anything left for the remainder to ferment anyway.

The only time you might have issues is if you're using an acid-tolerant bacteria or yeast (Brettanomyces), and an acid-based sanitizer. In those situations I would fully break down the tank for part soaking, and also incorporate a caustic CIP cycle.

[Hefe]

Your normal cleaning and sanitizing procedures should take care of any Saccharomyces strain. For me, for a bright, that would be a rinse, 30 min acid CIP, rinse, 30 min sanitizer CIP. That will get 99.999% of the yeast, and it's finished beer, so there shouldn't be anything left for the remainder to ferment anyway.

The only time you might have issues is if you're using an acid-tolerant bacteria or yeast (Brettanomyces), and an acid-based sanitizer. In those situations I would fully break down the tank for part soaking, and also incorporate a caustic CIP cycle.

Thank you.

We aren't planning on ever using an acid-tolerant bacteria or yeast. Then there is no need to worry about yeast contamintation between a hefeweizen strain and a normal chico ale yeast? I guess some of the guys were worried about the close proximity of the tanks...etc. Do breweries normally have a belgian or a hefeweizen in a seperate room or away from ales?

I guess I'm wondering what all the fuss was about then.

[poltz]

No problem with cross contamination. We brew belgians next to our regular beers all the time. Cleaning will take care of things. Now Brett, thats a different situation...

[a10t2]

Do breweries normally have a belgian or a hefeweizen in a seperate room or away from ales?

Only if by Belgian you mean Brettanomyces. Even then there are plenty of people using the same equipment for both. Used properly, modern brewery cleaners/sanitizers are almost unbelievably abiotic.

[chaser]

no need to worry and i'll throw it out there that i would brew a brett beer in the fermenter next to a tank full of pilsner. know what you're doing, trust your procedures, and don't be scared. and if you are scared then don't do it. personally i've had no problem using multiple yeast strains along with bacteria in the same facility. That said i do keep separate hoses and a separate filler for my 'wild' beers, and i do keep my sour barrels in a separate area from my 'normal' barrels.

[ConradG]

We've used multiple strains in a brewpub setting for years and I'd second everything said. Saccharomyces isn't a super hardy organism and a normal caustic/sanitizer cip regime will take care of it. If you're paranoid, a moderate amount of heat for your tanks and hoses will do the trick. Don't waste your time worrying about the air in a mixed culture brewery. Most brewery contamination comes in liquid form.

[Hefe]

Thank you all for the responses.

I do have one last question. Would there be a change of opinion if we were to use an open fermenter for the hefeweizen? We would ferment it...then rack it over to a grundy...but would I need to worry about anything other than to have the tanks and the lines cleaned and sanitized before making our next ale?

Thank you.

[CDangerBrew]

No worries, we only use open fermenters and have had no issues. We brew a Hefe every year alongside our "normal" beers. Like previous posters have stated, a normal CIP regimen will take care of it. Go for it.

[Hefe]

No worries, we only use open fermenters and have had no issues. We brew a Hefe every year alongside our "normal" beers. Like previous posters have stated, a normal CIP regimen will take care of it. Go for it.

A normal CIP regimen - we don't have any CIP automated system like most larger scale breweries. Our cleaning and sanitizing is done via hand with CMC, PBW, and Starsan. Would this be a problem not having an official CIP system doing that?

I'm afraid we're not exactly operating in a 21st century brewery.

[a10t2]

Spray balls aren't necessary for CIP - they just make things a lot easier. As long as you use your chemicals properly (time, temperature, concentration) and you don't miss any spots, there's no reason to think you'll have a problem. And if your cleaning/sanitizing isn't enough, brewer's yeast is going to be the least of your concerns.

[brewmaster 2011]

If you have hoses and a pump you can cip your tanks.