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Thor the Mighty 04-28-2010 04:22 AM

This is getting retarded
 
So I started my infected beer marathon with a batch of old ale that is actually turning out to be a bad ass sour, but in the mean time, there is a belgian dark strong ale, and two individually racked one gallon batches of hefe that are infected now....

I have been doing the same sani methods for all of my beer, but like one in every three come out infected. what in the blue mother fff is going on?

Clonefarmer 04-28-2010 04:30 AM

Quote:

Originally Posted by Thor the Mighty (Post 2030870)
So I started my infected beer marathon with a batch of old ale that is actually turning out to be a bad ass sour, but in the mean time, there is a belgian dark strong ale, and two individually racked one gallon batches of hefe that are infected now....

I have been doing the same sani methods for all of my beer, but like one in every three come out infected. what in the blue mother fff is going on?

What is your sanitizing method?

Do you have old plastic buckets and hoses?

What kind of off flavors are you getting?

KCBrewer 04-28-2010 04:35 AM

If you're using plastic fermenters, maybe something is scratched and harboring bacteria. Or any plastic equipment used, like a wine thief or racking cane. And what sanitizer are you using?

DavidHawman 04-28-2010 04:39 AM

See the thing is, regular sanitation methods work because the bacteria that cause infections are very few in number. Sanitation is not sterilization, there are still bacteria left on your brewing equipment but chances are they are bacteria that do no harm.

However, when you get an infection, the bacteria on your equipment are mostly the species that can re-infect your brews hence the few bacteria left by your sanitation methods are able to then cause a re-infection. Its kind of how pricking yourself with a needle isn't likely going to cause an infection, but stick that needle in an infected sore and re-prick yourself you are probably going to get an infection. Its all a mater of what bacteria predominate the environment. You unfortunately seem to have predominantly infectious bacteria.


Probably your best option is to go nuclear. Wash everything in soap and water, soak in a 1:10 dilution of bleach, wash again, soak in bleach again, rinse and then do it some more. Or if you can afford it, buy new gear.

hammacks 04-28-2010 04:57 AM

I had a string of infections in the past. I went with David's "nuclear option". Strong bleach and lots of washing.

Mateo 04-28-2010 04:58 AM

I had this same situation and its sickening. Get rid of everything plastic that you can. Hoses, etc. and replace them. Boil all small parts in a pressure cooker for 20 minutes. Soak everything in heavy solutions of bleach and then try again. You cannot miss anything.

You really have to go Nuclear!

m.

TheMan 04-28-2010 02:30 PM

Ditto...I had a couple infections shortly after I started brewing, I just replaced everything plastic and have been infection free since. Over a year later the infected beer still tastes horrid...might be time to dump it lol

IMO, having an infection is kind of a good lesson. It teaches you to pay more attention. And really watch what you're doing.

Homercidal 04-28-2010 02:34 PM

I'd ditch the plastic stuff and get new. The cost of a couple of buckets and a couple of feet of hose is small compared to a couple of ruined batches. And bleach bomb the rest, or pressure clean it if you can.

1ratdog 04-28-2010 02:55 PM

are you using plastic buckets? are they food grade plastic?

Catt22 04-28-2010 03:10 PM

I've never had an infection problem, but I know others who have. At what stage can you detect the infection? If it's in the fermenters before bottling or kegging, that at least indicates that it's not originating in the kegging equipment. I agree with the advice to go nuclear with detergents and bleach. Follow that with detergent and Iodophor. Follow that with detergent and Star San. Repeat several times allowing everything to dry well between attacks. Replace any of the cheaper equipment that you can afford to such as hoses. Boil what you can and douse everything possible with boiling water. Use a spray bottle with some Star San to mist everything you can think of and do it repeatedly, especially on brew day. Wash down all floors and any other surfaces you can in the brewing area. Then, brew something up and see what happens. If the infection is noticed only after kegging, disassemble, clean and sanitize all of your CO2 equipment including the regulator, hoses and keg connectors. Do the same with the kegs themselves. Unless you have some kind of super bug this should take care of the problem. Only if none of this stops the problem would I start tossing out the more expensive equipment.


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