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Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Invisible lacto infection?
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Old 08-17-2009, 01:35 AM   #11
ericd
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Hmmm, text time I make tea i'll do that and let you know!

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Old 08-17-2009, 01:58 AM   #12
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How's your water? "Magnesium is an important yeast nutrient in small amounts (10 -20 ppm), but amounts greater than 50 ppm tend to give a sour-bitter taste to the beer."

My magnesium is in the 80's from the well and the beer's I did using that water came out harsh with a bitter, astringent, puckering taste that would fade with time. Probably a long shot, but something to consider.

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Old 08-18-2009, 07:12 AM   #13
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I was just thinking, as well as I can remember all of the beers that have had this problem I've used DME to suppliment my small mash tun (5 gallons), adding after fermentation started, strait from the bag. Can bacteria or wild yeast live on DME?

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Old 08-18-2009, 02:09 PM   #14
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Quote:
Originally Posted by ericd View Post
I was just thinking, as well as I can remember all of the beers that have had this problem I've used DME to suppliment my small mash tun (5 gallons), adding after fermentation started, strait from the bag. Can bacteria or wild yeast live on DME?
I suppose it could, although that's never happened to me. I think it would be very good practice to boil the DME in a little water, cool it and add it to the fermenter. That's the recommended way to add DME.
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