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The practice of removing the majority of microorganisms from equipment, utentils, fermentors, bottles etc. that comes into contact with the cooled wort. Poor sanitation can contaminate the wort, producing off-flavors.

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I don't think you should just dump it. No infection in beer is going to harm you so go ahead and taste it. You may be able to add some Brett and get an awesome sour from it. Kitchen Science At Its …
answered Apr 23 '15 by Bootsy7086