I understand that if you're brewing a sour, and work with plastic materials, you should have plastic materials designated for sours only so you don't cross contaminate.
I have an auto-syphon and hosing for sours, as well as a sour bottling bucket. My fermenters are glass so I'm not concerned about that.
I made a gose a couple weeks ago. First, I pitched lactobacillus after my mash and let it sit for several days till the pH dropped. Then I boiled the wort as usual---full hour, hop additions, etc.
Theoretically, I shouldn't have to use my souring equipment, right? Because I boiled after it was infected, everything should be killed off and I should be able to use my regular hosing and everything?
I have an auto-syphon and hosing for sours, as well as a sour bottling bucket. My fermenters are glass so I'm not concerned about that.
I made a gose a couple weeks ago. First, I pitched lactobacillus after my mash and let it sit for several days till the pH dropped. Then I boiled the wort as usual---full hour, hop additions, etc.
Theoretically, I shouldn't have to use my souring equipment, right? Because I boiled after it was infected, everything should be killed off and I should be able to use my regular hosing and everything?