Toggle sidebar

contamination

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
richard lambert

richard lambert

NewBee
Registered Member
Mar 23, 2006
80
0
0
73
JB
I have had great success brewing for the last year and half. But this summer I have had a recurring problem with contamination. Somehow my brewing is being infected. I have changed sanitizers, equipment and made 500 ml starters to boost the yeast count. That work for awhile, but the Kolsch I just brewed went south ??? So that makes 3 brews out of 6 that I've had to toss. I have good grasp on sanitation,I think, everything is washed with hot soapy water, rinsed and sanitize for 2 minute or more in sanistar: Einsteins law of insanity? Here are the symptoms. The beer attenuates fine but the brew is cloudy and taste of harsh plastic and bitterness. :tongue1:What else can I so that I have not already done? thanks R
 
richard lambert said:
I have had great success brewing for the last year and half. But this summer I have had a recurring problem with contamination. Somehow my brewing is being infected. I have changed sanitizers, equipment and made 500 ml starters to boost the yeast count. That work for awhile, but the Kolsch I just brewed went south ??? So that makes 3 brews out of 6 that I've had to toss. I have good grasp on sanitation,I think, everything is washed with hot soapy water, rinsed and sanitize for 2 minute or more in sanistar: Einsteins law of insanity? Here are the symptoms. The beer attenuates fine but the brew is cloudy and taste of harsh plastic and bitterness. :tongue1:What else can I so that I have not already done? thanks R
Click to expand...

Are you using an immersion chiller? Could it have a leak? What liquid are you using in your airlocks? If you're using water with sanitizer, try switching to cheap vodka.

Any chance you're using too much sanitizer? If you're overconcentrating the solution, it could contribute off flavors if it isn't rinsed (which then defeats the sanitizing). Be sure to follow the exact recommendations on the sanitizer.
 
I am using an immersion chiller,I'll check it out (Good advise). Always use vodka in airlock. I am using sanistar at the ratio of 1 oz. to 5 gals as recommended but it does not require a rinse process. thanks R
 
<<the brew is cloudy and taste of harsh plastic and bitterness>>

What temperature are you fermenting at? From your description, this sounds like excessive phenolics. I've had that problem when trying to use lager yeasts at too warm of a temperature. Is it a really bad band-aid like taste and smell?

White Labs lists the WLP029 yeast (a Kolsch strain) to have an optimum ferment temp of 65F to 69F. They also state that "The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. "
 
Brewing temperature was 65. No real sulfer smell. I am going to let it sit and see( cross your fingers)will change for a month. the Yeast I was using with the blonde ales was WLP001 Again just pitched from the vile/ no starter made.No dry hoping only fWH. thanks R
 
Hi Richard,

Too bad about the infected beers, that really sucks. I noticed you don't make starters, thats not really a good brewing practice when using liquid yeast. You should always make as starter this will allow you to have enough viable yeast cells to inocualate your wort with. Not enough yeast cells results slow fermantation and stressed yeast cells which can cause off flavors and then lead to infection because the yeast can not properly do its job and the flavors you mentioned sound like phenols which are caused by stressed yeast and the cloudiness can be caused by unhealthy yeast because it doesn't want to flocc out. I know for a fact that 1 vial of White Lab yeast is not enough to pitch in a 5 gal batch. You really need 3 of those expensive little vials and then you will have enough yeast to pitch but if you make a starter there is no need to buy 3 vials. Also I noticed you clean your equipment with hot soapy water, hot is good but soap is not. You should use a caustic detergent like PBW or something similar, also you might be picking up off flavors from using soap. Hope this helps.

Cheers,
Jon
Assistant Brewer DFH
 
That confirms my feelings and is pretty much what others have said. So I am right in thinking a 500 ml starter should do the trick. It just makes sense. Well off to the LHBS to buy another vile. and some pbw. thank you everyone, oh I sound like tiny Tim :cheers:R
 
:cheers: pitched starter into wheat beer and voila 10 days later BEER !I am drinking it tonite> Viva la Starter R
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom