G'day
Recently my secondary (and conditioning) fridge went bung.
FYI, I usually force carbed using basically the Ross method.
The last couple of kegs I forced carbed are just sitting in the garage (20 C average) waiting their turn to make it to the dispensing fridge (as the conditioning fridge is dead)
So I just thought, as I didn't use any priming sugar in these kegs, is it possible that infection risk has increased as normally these would end up straight in a fridge?
Until I get a new fridge for conditioning, should I use some sugar for secondary fermentation to re-start the yeast to fight off any possible nasties?
Or am I concerned over nothing?
Opinions and particularly experience here will be appreciated.
Cheers, Adam
Recently my secondary (and conditioning) fridge went bung.
FYI, I usually force carbed using basically the Ross method.
The last couple of kegs I forced carbed are just sitting in the garage (20 C average) waiting their turn to make it to the dispensing fridge (as the conditioning fridge is dead)
So I just thought, as I didn't use any priming sugar in these kegs, is it possible that infection risk has increased as normally these would end up straight in a fridge?
Until I get a new fridge for conditioning, should I use some sugar for secondary fermentation to re-start the yeast to fight off any possible nasties?
Or am I concerned over nothing?
Opinions and particularly experience here will be appreciated.
Cheers, Adam
