The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Lacto infection in a keg

Reply
 
LinkBack Thread Tools
Old 08-25-2008, 08:28 PM   #1
Laurel
Feedback Score: 0 reviews
 
Laurel's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Seattle, WA
Posts: 1,499
Liked 10 Times on 9 Posts
Likes Given: 2

Default Lacto infection in a keg

So for my maiden voyage into kegging, I kegged up an APA, and HWMBO got one of our cornies filled at the local brewpub with his favorite Scotch ale.

I asked them if the keg needed to be sanitized, and they said no, they'll take care of it because "we have special commercial sanitizer that home users don't have." Whatever that means. I was going to run starsan through it before bringing it to them, but after disassembling, scrubbing, soaking, removing all o-rings, lubing, and reassembling 6 kegs, I was perfectly happy to let them do it.

So we got it filled, hooked up the gas to a corny with starsan in it, and ran a couple gallons through, and let it sit for 20 minutes. Then hooked up the keg, after misting the poppets with starsan. 2.5 weeks later, the Scotch is starting to taste a little off. HWMBO brings a glass over to me and says "I think the Scotch tastes a little funny." I had just eaten a coconut popsicle, and when I tasted it, it was a little sour and I figured it might be a lacto infection, but then my palette wasn't exactly clean and I forgot about it.

A few days later (saturday) I taste the Scotch again, and it definitely has an off flavor. It's almost like someone mixed some wine in there, it's tart, bordering on vinegary. I've never tasted lacto, but I assume that this is what it is. I'm going to call the brewpub and ask them if they want to try it, and get them to replace the keg (they're closed sunday and monday).

I have 9 feet of beer line that I just bought and was going to hook up before all this hoopla occurred to fix the foaming issue that we've been having, so replacing the line shouldn't be an issue.

I'm worried that the lacto infection somehow made it's way up through the CO2 lines and into the regulator(which does have dual check valves, but still!) Should I be this paranoid? Do I need to bleach the QD on the gas side and replace the gas line? What do I do with the regulator?

I might be overreacting, but I'm a sanitation nazi and have yet to have an infected batch in nearly 9 months and I'm not ready to start battling lacto infections in my brews.

Any other suggestions? I want to make sure this is dead

__________________
Laurel is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2008, 08:49 PM   #2
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 47 Times on 41 Posts
Likes Given: 6

Default

Coconut Popsicle? Not even going to go there.

Please Post Back about what the pub says.

I'd think that the constant flow of gas from regulator to keg should keep that part clean, but I'm thinking everything on the beer side should get a once over with the most caustic stuff you can convince yourself to use.

__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2008, 09:14 PM   #3
Laurel
Feedback Score: 0 reviews
 
Laurel's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Seattle, WA
Posts: 1,499
Liked 10 Times on 9 Posts
Likes Given: 2

Default

What's more caustic (and still safe for my pretty little perlicks) than bleach? I want to be sure that this is wiped out the FIRST time.

__________________
Laurel is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2008, 09:24 PM   #4
phissionkorps
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Fort Worth, TX
Posts: 394
Liked 1 Times on 1 Posts

Default

Bleach will be fine. Not the most life-friendly liquid. If it kills ebola and HIV, I'm pretty sure it can take care of Lactobacillus

__________________

Primary: star thistle traditional mead
Secondary: mango melomel, Biere de Garde, dark strong braggot, oud bruin, Paulaner clone, coffee RIS
Bottled: rye wit, sticke alt, Graetzer, Apfelwein, zeus SMaSH, APA

phissionkorps is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2008, 09:50 PM   #5
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 47 Times on 41 Posts
Likes Given: 6

Default

+1 on Bleach.
Good strong soak, but RINSE like there is no tomorrow.

__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2008, 11:41 PM   #6
Laurel
Feedback Score: 0 reviews
 
Laurel's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Seattle, WA
Posts: 1,499
Liked 10 Times on 9 Posts
Likes Given: 2

Default

What type of concentration should I be looking at?

__________________
Laurel is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2008, 08:48 PM   #7
Laurel
Feedback Score: 0 reviews
 
Laurel's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Seattle, WA
Posts: 1,499
Liked 10 Times on 9 Posts
Likes Given: 2

Default

Alright. I called the owner of the brewery and he didn't sound too happy. I told him that the keg has a lacto infection and if they were milling grain or something in the brewery when they were filling it, maybe some dust got in, and he got fairly defensive. He sounded like he didn't believe me, which is what bothered me. I told him that I ran starsan through the lines for that keg, and my other one, but the scotch is the only one that's infected. He also asked me if I cleaned it. (No, I didn't clean it. I actually gave you a keg full of old pepsi. The seals were cracked and I didn't put any lube on them. ) At one point he said "so what's wrong?" "The beer's sour." "oh." Maybe he figured that I had gone through most of the keg and wanted free beer, but I'm only halfway through. I offered to bring in a sample first, which he refused. Anyway, he told me to bring it back and they'd sanitize and refill it.

When I brought it back, he was short with me, but I saw that he had a customer at the bar, and didn't mention anything about an infection, just that I had talked to him on the phone about my keg. He wasn't unpleasant, and got a lot nicer after seeing that I didn't mention the infection in front of his customer. Maybe he's just embarrassed, but as a business owner, IMO, one needs to admit when the screwed up and humbly rectify the problem. At least he's replacing the beer for free.

__________________
Laurel is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2008, 08:50 PM   #8
Laurel
Feedback Score: 0 reviews
 
Laurel's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Seattle, WA
Posts: 1,499
Liked 10 Times on 9 Posts
Likes Given: 2

Default

What concentration of bleach to water should I be using to soak my equipment? I wanna get on this before the replacement keg makes it's way home.

__________________
Laurel is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2008, 09:01 PM   #9
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 41,715
Liked 5980 Times on 5251 Posts
Likes Given: 671

Default

Quote:
Originally Posted by Laurel View Post
What concentration of bleach to water should I be using to soak my equipment? I wanna get on this before the replacement keg makes it's way home.
try this:

BYO - When is it appropriate to use bleach as a cleaner and sanitizer and when is it not?

around 50-100mL/L should work -- and rinse very well (obviously)
__________________

Last edited by AZ_IPA; 08-29-2008 at 09:25 PM.
AZ_IPA is online now
 
Reply With Quote Quick reply to this message
Old 08-30-2008, 04:25 AM   #10
Chucklz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 5
Default

I'm quite new here, and I won't be brewing my first batch until tomorrow... but, as a Cell Biologist *dons lab coat* we use 10% Bleach when everything simply must die.

__________________
Chucklz 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
*Pic* Someone confirm lacto infection here? Ksosh Beginners Beer Brewing Forum 26 02-01-2011 02:55 AM
Invisible lacto infection? ericd Equipment/Sanitation 13 08-18-2009 01:09 PM
Possible Lacto infection, please help! cpulley1 Beginners Beer Brewing Forum 11 08-17-2009 11:18 PM
Lacto infection LewBrew Beginners Beer Brewing Forum 18 12-08-2008 04:44 PM
lacto-infection... stevecaaster Beginners Beer Brewing Forum 2 10-21-2007 06:36 PM