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Old 09-05-2012, 06:32 PM   #11
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Yea that makes more sense. And srry -- I'm just pissed because I came home from Labor Day to two infected batches. This months theme: "Excessive Sanitation"
How about reviewing your sanitation methods/practices and see where things went sideways?? What do you sanitize with? Do you use it according to directions? Are you sure the items were clean as well as sanitized (post boil contact with wort)??

One of the easy things to do, for sanitation, is to have a spray bottle of StarSan solution on hand at all times. When in doubt, spray down the item you're about to use. A great many of us do this and have great results.
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Old 09-05-2012, 06:33 PM   #12
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Quote:
Originally Posted by rhamilton

Yea that makes more sense. And srry -- I'm just pissed because I came home from Labor Day to two infected batches. This months theme: "Excessive Sanitation"
That sucks man...one bad batch kills me, can't imagine two! You gonna ride them out like everyone suggests, or dump them?
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Old 09-05-2012, 06:56 PM   #13
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How about reviewing your sanitation methods/practices and see where things went sideways??
I added a ball valve last week and I did a no-chill on both batches which took about 24 hours. I didn't spray the outside of the valve before racking so I'm 99% sure that was the infection point. Bottle o' StarSan is my new best friend.

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That sucks man...one bad batch kills me, can't imagine two! You gonna ride them out like everyone suggests, or dump them?
I tasted both batches and they seem OK. I think it's a Candida infection (and convenient enough, SWMBO had a yeast infection while I was racking them). I'll let them ride and bottle them and see what happens.
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Old 09-05-2012, 07:01 PM   #14
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This is another reason you'll never see me using the 'no chill' method (if I have any say on it). I have wort chillers to use that make short work of chilling my wort. I use plate chillers to do this, with the newer one being a longer version of the one I first purchased. I'm considering selling the older, shorter, chiller once I've used the new one a few more times. Or I'll use them in tandem to chill even faster, or larger batches just as fast.

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
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K1:
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Old 09-05-2012, 08:29 PM   #15
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Is this normal? I just checked my starter and noticed this?

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Old 09-05-2012, 08:35 PM   #16
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Is this normal? I just checked my starter and noticed this?
Yep. All is well
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Old 09-05-2012, 08:37 PM   #17
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Yep. All is well
I thought it might be an infection when I first looked at it?
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Old 09-05-2012, 08:43 PM   #18
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I thought it might be an infection when I first looked at it?
I was the same way when I started. Google Images Of Pellicle and the HBT Infection Thread are some great pics of infections. When you get one, you'll know.
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Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH
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Old 09-05-2012, 08:45 PM   #19
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Give it a swirl... If it forms up, you're going well. How long ago did you make the starter???

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 09-05-2012, 08:48 PM   #20
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Originally Posted by Golddiggie View Post
Give it a swirl... If it forms up, you're going well. How long ago did you make the starter???
It has been about 24 hours.
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