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Old 02-09-2009, 11:38 AM   #1
Karen
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Default any chance of saving a contaminated batch?

HELP!! I evidently have contaminated a 5-gal batch of hoppy IPA.

I cooked it up Saturday 2/7 evening, pitched the yeast, and no action AT ALL of fermentation. The batch is in the brew pail, and the air lock hasn't budged.

I hate to waste the $50 of supplies, is it possible to reboil the wort to sanitize, TOTALLY resanitize the pail, and toss in new yeast? (I know where my lapse in sanitation probably came, I licked a spoon!) (been brewing for years, and should know better, got arrogant)

The earliest I can reboil is this (Monday, 2/9) evening. Should I waste good "California Ale" yeast (I have another vial) on this botched batch, or just try some bread yeast?????

Thanks,
--Karen

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Old 02-09-2009, 11:43 AM   #2
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Just give it some time. Licking the spoon wouldn't kill the yeast you pitched. May just be a bit longer lag than you typically see. I'd give it at least another day.

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Old 02-09-2009, 11:44 AM   #3
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What makes you think it's contaminated? It sounds ok to me.

Fermentation can take up to 72 hours to start, so give it some time.

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Old 02-09-2009, 01:40 PM   #4
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If you haven't looked around this sight much, you'll find that when it comes to fermentation, every body says patience, patience, patience.

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Old 02-09-2009, 01:42 PM   #5
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What was the OG and what kind of yeast package did you use?

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