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Found 2 results

  1. 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
  2. natbouman

    Using Brett strains

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