Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Infected Beer Through Keg - Is it Safe?
Reply
 
LinkBack Thread Tools
Old 01-17-2008, 06:58 AM   #1
kenche
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Vancouver, B.C.
Posts: 311
Liked 1 Times on 1 Posts

Default Infected Beer Through Keg - Is it Safe?

So after 14 batches without an infection, I cracked opened my primary tonight and was greted by a stanky-a$$ smell, and a small layer of bacterial growth.

As per advice read countless of times, I racked the beer from under the infection. As I wasn't planning a secondary for this batch, I racked into a cornie.

My question is whether it is advised to pour an infected batch through my kegerator. I am obviously worried that I may infect my beer lines / faucet.

What is the consensus?

__________________
kenche is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2008, 10:31 AM   #2
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default

So...you're planning to drink this anyway? Er, okay.

If the beer is infected, it's going to infect whatever it touches. So yeah, your lines, tap, faucet, all of it are going to be infected. And it's gonna be a cast-iron bitch to get rid of the nasties after you introduce them. That's why smart brewers keep their sour beer equipment seperate from the stuff they use to brew "regular" beers. Maybe I'm being a drama queen (king?), but I utterly fail to trust my ability to clean anything that has touched bacterially infected beer short of boiling or autoclaving it.

I wouldn't let the infected batch anywhere near my draught system, unless I wanted to dedicate one line - from tap to faucet - to sour beers for ever more.

Cheers,

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2008, 11:49 AM   #3
broadbill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Southern Maine
Posts: 3,367
Liked 312 Times on 220 Posts
Likes Given: 220

Default

Quote:
Originally Posted by kenche

As per advice read countless of times, I racked the beer from under the infection.
Is this actually recommended by anyone? I wouldn't think it could possibly work. In similar experiences I have had with bacterial contamination in laboratory cell culture (no homebrew experience with contamination yet!), once bacteria are in there, there is NOTHING you can do to get rid of them.

Even if the bacteria where localized to the surface of the beer I would think that pushing a racking cane through the surface would pick up enough bacteria to infect the supposedly non-contaiminated beer flowing through it.
__________________
broadbill is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2008, 07:05 PM   #4
kenche
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Vancouver, B.C.
Posts: 311
Liked 1 Times on 1 Posts

Default

I have read countless times on this forum that you should never dump your beer, until you are sure that it was affected. Mould growth on the surface of the beer may not affect the flavour underneath.

I agree however that if the beer tastes sour or vinegary after secondary conditioning, then it should be dumped. However, I secondary in the cornie and usually serve from the same cornie.

I guess that I will just manually pull a sample out and taste it. If it is off, it gets dumped.

I guess that I will also have to replace all of my plactics that were in contact with the infected beer.

__________________
kenche is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2008, 07:09 PM   #5
Soulive
Feedback Score: 0 reviews
 
Soulive's Avatar
Recipes 
 
Join Date: Mar 2007
Location: The Middle of NJ
Posts: 4,331
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by kenche
I have read countless times on this forum that you should never dump your beer, until you are sure that it was affected. Mould growth on the surface of the beer may not affect the flavour underneath.
I agree. It ain't over til its over. Never say die!
__________________
Cheers!


===================
Green Lane Brewing
===================

Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count
Soulive is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2008, 07:23 PM   #6
CatchinZs
Feedback Score: 0 reviews
 
CatchinZs's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Carlisle, PA
Posts: 432
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Soulive
I agree. It ain't over til its over. Never say die!
I'm with ya!

A 10% bleach/water mix will take care of everything in the equipment with the exception of anything post cornie. Stainless and bleach don't like each other much.

I imagine some boiling water in a corny would take care of that and the beer lines as well as for killing off wild yeast by denaturing it. Then follow that with beer line cleaner to kill off any bacteria that are left.
__________________
CatchinZs is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2008, 08:30 PM   #7
jds
Feedback Score: 0 reviews
 
jds's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Littleton, CO
Posts: 1,947
Liked 18 Times on 15 Posts

Default

Why not pull the first few pints from that keg through a picnic tap? If it does have the nasty, then you'll have a lot less cleaning to do.

__________________
jds is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2008, 08:38 PM   #8
kenche
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Vancouver, B.C.
Posts: 311
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by jds
Why not pull the first few pints from that keg through a picnic tap? If it does have the nasty, then you'll have a lot less cleaning to do.
Good idea. I do have a picnic tap lying around. I wouldn't want to infect my shirron faucet!
__________________
kenche is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2008, 08:40 PM   #9
Beerthoven
Feedback Score: 0 reviews
 
Beerthoven's Avatar
Recipes 
 
Join Date: May 2007
Location: Cary, NC
Posts: 2,175
Liked 11 Times on 10 Posts
Likes Given: 2

Default

I would rather drink Bud Ice Light for a month than drink infected beer. I'm just not that hardup for homebrew.

I haven't had an infection yet, but if (when) I get one I'll dump that beer in the garden without a second thought.

__________________

Primary/Secondary: #109 Rye, #110 APA

Kegged: #106 American Wheat, #107 IPA, #108 Nut Brown

Planned: Red IPA, American Brown

Beerthoven is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2008, 08:49 PM   #10
HP_Lovecraft
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 197
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by kenche
I have read countless times on this forum that you should never dump your beer, until you are sure that it was affected. Mould growth on the surface of the beer may not affect the flavour underneath.
I've definetly heard the comment about mold repeated.

With bacterial infections, I've also heard some say "if it doesnt taste bad, who cares". I've also heard "drink it quick, before the it turns sour". and "call it a lambic....".
__________________
HP_Lovecraft is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is the Beer Safe? PBW Question Nebabon Equipment/Sanitation 10 09-19-2009 08:36 PM
My beer name is safe VTBrewer Beginners Beer Brewing Forum 0 02-02-2009 02:12 AM
Infected Beer? Any way to know? g1976b General Beer Discussion 2 10-11-2008 06:26 PM
Beer Safe, Man Not BNVince General Chit Chat 15 01-10-2008 03:30 PM
Don't know away your infected beer Bosh General Techniques 2 10-17-2007 03:13 PM