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Campden doesn't kill cultured yeast, at least not at the levels you'd want to use it at without significantly hindering the flavor and aroma of your beer. The problem with using Campden (Potassium Metabisulfite) is that it adds significant levels of free and bound SO2 to your beer. This will cause your beer to smell and taste like sulfur. Wine is ...


Clean it with warm sanitizer. Fill it with normal strength sanitizer and leave it over night. It will be good to go IMO. Clean and sanitizer the lid also really well.


What's the condition of the contaminated pail? If it's a really old pail, there might be hard to clean scratches and cracks that can harbor the infection into your next batch. That said, I think if you are careful with washing it out multiple times and following the standard sanitization routine, it's probably safe to keep the bucket.


Have used plastic, glass, and stainless fermentors with bacteria and yeast without them contaminating the next batch. Just need to make sure you do a good clean and proper sanitization. As always, there are many caveats: Are the fermenters cleanable and sanitizable? Do they have scratches or hiding places (see valves) Can you really clean and sanitize the ...


Short answer: Probably no problem. Chemical sanitizers will react with / be neutralized by all the organic material in the wort, leaving the yeast undamaged. But that doesn't necessarily mean you'll want the end result of that reaction in your beer. tl;dr Bleach is effective, and can work very quickly in a high concentrations*, but you'll want to rinse ...

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