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[quote:1ix58410]TheBeerNut

It's possible. The Americans do it, of course, and apparently most of the Belgian lambic breweries are doing non-spontaneous fermentation these days.[/quote:1ix58410]

You would also need a completely new set of kit I'm guessing because anything lambic yeast touches I would not risk putting near another brew.

It's just yeast, surely, and as susceptible to sanitising as any other?

[quote:25nabn1d]TheBeerNut

It's just yeast, surely, and as susceptible to sanitising as any other?[/quote:25nabn1d]
I dont know yo usually sanatize to get rid of a small bit of wild yeast and bacteria and/or a lot of a weakly sick tame yeast. I would not be overly confident sanitizing would completely work on a wild yeast strain. Anyway have set up a thread here[/url:25nabn1d] so I dont hijack a drinking thread with brewing.

"TheBeerNut":1escwy5l wrote: It's just yeast, surely, and as susceptible to sanitising as any other?[/quote:1escwy5l]

yea, some people have separate wort line an that to reduce the rick but it would be a good indicator or good santization

But the only thin would be wood, that you can never sanitizer due to its pours nature