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Found 3 results

  1. Broken Anvil Distilleries

    Identifying Infection

    While still a rookie compared to most on the forums, I've ran my share of runs and been fortunate but for the odd bacterial infection back in the "white bucket days". Unfortunately we have something in house that has infected an ferment later in the process over the holidays when we let a ferment sit. The mash was wheat, oats, rye and final pH 3.39 FG 1.002. Because of the holidays (and being unable to start the truck because of -31F weather), we couldn't strip it for two weeks. The pellicle showed up between day 12 and 14. Smell coming off of it is pleasant and fruity, but as expected with the pH it is sour. Curious about the infection, partly because of the ferment and also because of seeing it once when our "lauter bin" didn't drain properly. I am leaning towards lacto but humbly welcome input. Thanks
  2. Broken Anvil Distilleries

    Brettanomyces and Whisky Barrels

    A local brewer is hoping to use some of my space for some Foeder tanks holding Sour Beer. His process will be using Brettanomyces and I have read of some serious concerns with Bretta attacking the cellobiose of whisky barrels. Knowing that many of you are also brewers, I'd love to get your feedback on whether I should be concerned with airborne cross contamination. The brewers would use their own pumps, tanks, etc. but would be in close proximity to my mash tun, fermenters and barrels. Thanks
  3. natbouman

    Using Brett strains

    Anyone have any experience with deliberately using Brettanomyces when creating a cider/wine for distilling?
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