2

The big risk is probably not that you end up with something that is poisonous without realising, but that it simply spoils and your batch is ruined. Mould or infection due to lack of sanitisation is typically quite obvious - you have a stinking slimy mess which you have to get rid of. If you end up with something that looks, smells and tastes like cider or ...


2

Ultimately any fermentation is going to involve a sugary liquid sitting stagnant in a container for a number of weeks. most yeasts (especially the cheap ones) aren't going to kill off other microbes. Obviously I will also tell you: sanitize. As far as how much you can get away with slacking on sanitizing... You're probably not going to die. It's true that ...


2

Butter is diacetyl. Yeast can eat it, so fortunately it ages out. Typically this will take 2-3 weeks in beer. I'm not sure how long in a ginger bug but my guess is similar timeframe. So just be patient, and give the culture time to eat it. Good luck!


1

First of all, most brews will probably do just fine if you just clean your equipment the best you can. That was how they used to do it and it does work quite okay. I am sure they also found clever ways to optimize the cleaning, like eg scolding their stuff with boiling water. Spoiled brews are not really a danger since you can almost always see or smell it ...


Only top voted, non community-wiki answers of a minimum length are eligible