So... how about treating fermenters the way commercial sour brewers treat incoming used wine barrels? In other words, say you're done with this year's sour brewing and rather than set aside that fermenter for the next sour brew day next year, clean it. Then fill it with potassium metabisulphate and citric solution. Store till regular brew day. Dump, rinse well, and starsan it.
Anyone see problems with that which I am not aware of? Is it bad for high density plastic, like Speidels?
Topic: Handing down to sours (Read 2269 times)
