Broken Anvil Distilleries 0 Posted February 1, 2017 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 Share this post Link to post Share on other sites
JustAndy 14 Posted February 1, 2017 I wouldn't worry about it infecting your whiskey storage barrels. It's very possible depending on the type of equipment you have to get a persistent brett contamination of fermenters and etc but it would depend on your process whether that's a problem for you. We have some plastic fermenters that I'm certain harbor brett from some wine we worked with, but the 7 days that whisky ferments reside in them doesn't seem to be long enough to get much activity from it. Share this post Link to post Share on other sites
Broken Anvil Distilleries 0 Posted February 2, 2017 Thanks Just Andy, I appreciate it. With a new shipment of 30 or so barrels coming just after the foeder (s) make themselves at home, I would have been mad at myself if I infected them. Share this post Link to post Share on other sites
nabtastic 15 Posted February 12, 2017 I wouldn't see it is as any more of a threaten than a regular open-air fermentation. If it's a big concern, maybe install a layer of vinyl refrigerator door curtains? Share this post Link to post Share on other sites