Quote:
Originally Posted by RunDownHouse
Part of the problem is that you really can't get it out of wood. Once it goes in the barrel, its there. Not nearly as big of a problem for breweries. Still have to be careful, of course, but nothing normal, everyday-use brewing chemicals can't take care of.
Im not using any wood, all glass and plastic, the glass is used interchangeably between clean and wild beers but all plastics are dedicated (siphon, tubing, bottling equipment etc). I dont use any wood, aside from chips and cubes that I hope to inoculate and reuse batch to batch. I did a significant amount of research before I dove in so I feel pretty confident Ive made the right choices.
Reading the Madfermentationist alone is probably enough research though.
I currently have the following wild beers going.
5g Belgian Strong w/Brett L
5g Strong ale with Bugfram 5 (same wort as the Belgian Strong)
1g of my Blond Ale with a whose who of dregs (RR, Jolly Pumpkin, Orval, Hansenns)
4g 100% Brett C Pale Ale.
Im extremely anxious to try all of these, I feel like I look at them every single day.