I blew through my keg of English ale this last weekend so I need to plan a brew day. Since I brew outside and haven't done a batch since early fall I haven't had to deal with a fermenting car boy and aging cheese in the same room. My cheeses are all in boxes that are stored in the beer fridge or the mini wine fridge. Am I going to have issues with the beer yeast infecting the cheeses?
Could wild beer yeast be in the air in my basement causing me issues?
I also have a sourdough culture that I use for bread and pizza dough but that is in the upstairs main fridge. I doubt if there is any cross culturalization going on with it. But I won't make bread on the same day I'm trying to make beer or cheese.