Hey guys,
I'm part of a new brewery close to starting it's first batch. One of my recipes that we are using I've developed using spices and whole coffee beans in the secondary. Test "homebrew" batches had the spices thrown right into the fermenter post fermentation as well as steeping the coffee with great success. I do worry about what this means for a product that will be bottled however as I know spices aren't inherently sanitary. What concerns me even more is a spring seasonal i'm thinking of and adding ginger powder to, as I know ginger can be covered in lactobacillus. Should I just move spices to the hot side to alleviate my concerns? What about the coffee beans? I'm building out a lab as part of our start up and have experience making and using media but I probably wont have all the equipment for that for a few months.
I'm part of a new brewery close to starting it's first batch. One of my recipes that we are using I've developed using spices and whole coffee beans in the secondary. Test "homebrew" batches had the spices thrown right into the fermenter post fermentation as well as steeping the coffee with great success. I do worry about what this means for a product that will be bottled however as I know spices aren't inherently sanitary. What concerns me even more is a spring seasonal i'm thinking of and adding ginger powder to, as I know ginger can be covered in lactobacillus. Should I just move spices to the hot side to alleviate my concerns? What about the coffee beans? I'm building out a lab as part of our start up and have experience making and using media but I probably wont have all the equipment for that for a few months.
Comment