I have a question about sterilising between fermentations when doing a recipe with generations. Do you keep using the same fermentation vessel, leaving the the yeast sediment on the bottom, or do you remove the sediment, sterilise your vessel (or use a pre-cleaned one) and then add the sediment, backset etc to the clean vessel? I've been running on the assumptions that;
- a) the vessel remains relatively sterile if it starts clean and is carefully maintained throughout the generations and
b) If there is an infection, it's going to carry across to a clean vessel in the sediment anyway.
Appreciate the input as always!
Cheers