[COHO] Unsanitary carboy

[Ben Groeneveld]

I would say sanitation is of greatest importance during bottling.  
During fermentation when the quantities are large - a large body of  
boiled wort with many selected yeast cells added - good chance it will 
work, unless perhaps you kept your carboy in a moldy basement and it 
never dried well. Moreso than sanitation - I worry of carrying over an 
off taste from the previous batch of some berry wine or so that was made 
with the same equipment.

My two cents of a plausible reasoning - Ben.

Tim Howe wrote:
> Well, I can't believe I did it, but I forgot to sanitize my carboy.  This is a good indication that I should maybe drink a bit less while brewing...
>
> Anyway, what are the odds I will have trouble with this?  The wort was fully boiled, chilled quickly, oxygenated, then pitched.  All this happened last night and this morning I don't see much activity yet, but I often end up waiting 24 hours for a White Labs vial to get going.  The carboy was cleaned well and rinsed clear after my last batch and was about as clean as it could be without sanitization.  Am I gonna be OK?
>
> --TimH
> _______________________________________________
> COHO www.cohomebrewers.org
> COHO at lists.bendtel.net
> http://lists.bendtel.net/mailman/listinfo/coho
>
>