Piotr
Well-Known Member
I've heard of a simple test to check if the wort is contaminated:
- take a small sample of wort from into a sterile container, just before you pitch the yeast.
- close/cover the container and keep it warm (~80F) for three days
- examine the wort: it should not be carbonated in any way, nothing floats on the surface, check if it smells and tastes good. If so, it passed the test.
So far I did this test twice. First sample (weizen) started showing some signs of infection after 5 days, the one from second batch was clear for weeks.
- take a small sample of wort from into a sterile container, just before you pitch the yeast.
- close/cover the container and keep it warm (~80F) for three days
- examine the wort: it should not be carbonated in any way, nothing floats on the surface, check if it smells and tastes good. If so, it passed the test.
So far I did this test twice. First sample (weizen) started showing some signs of infection after 5 days, the one from second batch was clear for weeks.