Is it safe to use a beer fermentation pale if wine/mead is stored in it? Or does the wine/mead leave tannins that can ruin the next batch of beer that gets fermented in it? Sanitation processes will happen between the batches of course.
I've been told by wine makers not to use wine equipment for brewing, but I have no experience in doing so myself. Out of my own paranoia, I wouldn't. Since you mentioned tannins, I assume you're referring to red wine (white wine doesn't use the skins in fermentation to my knowledge), but red wine penetrates like a mofo. If your bucket has scratches in it at all, I wouldn't. On the other hand, used wine barrels make excellent fermentors for sours, and various other outstanding brews. Again, I have no experience in mixing the two. I'm just regurgitation what I've heard in the past. Cheers!
My personal experience is that it doesn't necessarily matter what was fermented previously (beer, wine, cider, mead), but it does matter how many batches have been fermented in the pail. After several batches, a plastic bucket will accumulate tiny scratches and dents from cleaning that might host bacteria. Out of my own personal paranoia, I tend to replace my plastic buckets every 6-8 batches. If you feel like you're scrubbing your bucket particularly hard after a batch of wine has fermented in it, I might be extra cautious with brewing future batches in there.
I would disagree with part of this statement. Yes, buckets do start to stain after a while but I have never had it affect the flavor of any beer I have made in there. I have been using the same 2 buckets for 4 years now.....at least 50 batches between them. If you are scratching your buckets, you are cleaning them wrong. All you really need is hot water, a soft sponge (non abrasive obviously, and some cleanser. I do not using using powdered cleansers for my buckets unless it is to soak. I use a clear liquid detergent soap (just a drop) and it always does the trick. If I were to make wine, I would also use different buckets. Not that I am worried about cross contamination of any kind, I just would like to keep them separated.
I have been using the same buckets for years. I scrub with hot water and a dish towel. I do not use any soap. No issues.
I see know critically important reason not to use these beer and wine fermentation vessels interchangeably. I also think the life span of a plastic bucket fermenter greatly exceeds the 6-8 batches cited above. There's no need for this high degree of paranoia.
On the replacing buckets issue, I have one bucket that is about 10 years old. I've had one infected batch in 10 years. I see no need to replace it.
I've used buckets to ferment, bottle and clean. I've never had an issue however I'm very soft in cleaning them, I don't ever let anything set in them longer than needed and I don't use harsh scrub brushes on it. You could use a bucket forever and never have a problem, or you could have nothing but trouble, depends on your cleaning habits. Tips for using buckets: 1) Never clean it with scrub brushes, there is no need. Get yourself a microfiber cloth and clean it with that. 2) Never clean metal spoons or any metal tools in your bucket. Put those in the sink. Scratches are not the end of a bucket, but the more you have the more chance something can survive in there. 3) Use a no rinse sanitize solution as the final stage in cleaning the bucket. 4) Buckets are cheap, if in doubt, buy another one. I've used my bucket for 7 years and it still looks brand new. Not one stain, and you will never smell beer or cleaner in it. It's stored high in a dust free area. Happy Brewing!!
