Fri Aug 17, 2012 10:59 am
Add your PBW cleaning and Starsan sterilizing process to your coffee addition implements. Any equipment being used to add something to the beer could be a vector for the infection. Make the coffee in a concentrate form using good pasteurization temps to kill shit. I recommend a french press and grinding the coffee to espresso grind level and using proper temp (180-200F) filtered water through the press and decanting into a sterile mason jar for cooling.
Before opening said jar for the addition, spray it with starsan, wash you hands then dunk them in starsan or use clean food service gloves.
Think of every step of your process and apply the PBW and get close to 100% sterilization to it with Starsan spray, soak,. Cleaner than a surgical unit in a hospital... whatever it takes.
Corporal, BN Army
On Tap: Whatever IPA, Oat Stout, Cider, Citra-Mosaic Hopped Cider, Cherry Cider.
Aging: Black Currant Lambic, Oud Bruin, Eng B-wine, 65gal barrel of scabby 3rd runs w/Rosalare-Lacto Brux -we just call T.E.D.