Hello, recently i did a batch of flanders red with a lot of oak and lacto character. It was madurated on a sanke keg and last weekend i served that beer on tap.
Now i am very aware about possible contaminations. I washed sanke couplers, beer lines, picnic taps and everything that touch that batch of beer with caustic soda, nitric acid, and satinized with peracetic acid. I know that proffesionals always says to keep separated funky from normal batches to prevent weird stuff.
Do you thing there are no really possibilities of contamination if i really keep my things clean? i know im playing with fire