I am using a technique discussed in the November 2011 issue of BYO, called sour worting that is one method used to make a sour beer without taking 1 - 2 years before the beer is ready to drink. Basically, I inoculated 13 gallons of pre-boil wort in 3 carboys, from a 1/2 gallon starter of lactobacillus, added airlocks, and put the carboys at 90F in my fridge ferment chamber for almost three days (by tomorrow). After 48 hrs, just now I checked the fermenters and there’s some co2 pushing thru the airlocks into the fridge and a pungent sour smell, that has spread a little to the whole basement. Is it likely that the exhaled lacto from off-gassing will infect the inside of my ferment chamber?
Tomorrow when I am boiling/hopping the wort, I will make a solution of water and bleach in a squirt bottle, and squirt down the inside fridge walls, but am wondering if you think I may have infection problems with my future regular (non-sour) beers after this.
