Brettanomyces and Whisky Barrels

[Broken Anvil Distilleries]

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

[JustAndy]

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. 

[Broken Anvil Distilleries]

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.

[nabtastic]

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?