Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > new home curse...6infected batches and counting
Reply
 
LinkBack Thread Tools
Old 12-01-2011, 02:40 AM   #11
BobbyB029
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Saint Charles, Illinois
Posts: 49
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Quote:
Originally Posted by commonsenseman
I'm no pro, but the first thing I would try is using boiled then cooled water to top off with.
Exactly what I was thinking. my buddy had that happen and now he tops off with boiled water from the tap (cooled of coarse).

-BobbyB
__________________
BobbyB029 is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 02:45 AM   #12
BobbyB029
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Saint Charles, Illinois
Posts: 49
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Finnagann
I have heard of air vents in brewing rooms causing situations just like this, is there forced air in your apartment. Edmonton should have supplies somewhere you could also try a "regular" batch as its all brewhouse kits that have gone bad if I read that correctly?

Are you using a different yeast? An old kit yeast?

I would start there. Good luck!
Good point about the air. If boiling your top off water doesn't work try replacing you air filter in your apt AND shutting off hvac during your brewing process. That should minimize airborne micro bugs from infecting your brew.

-BobbyB
__________________
BobbyB029 is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 02:54 AM   #13
Pascal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Edmonton, Alberta
Posts: 130
Liked 3 Times on 2 Posts

Default

Thanks CCISZEW,
I've been using strong, fresh sani-bre & star-san. I had bleached my containers between uses after the first infection, threw them out after the second.

Your last question is the most important: YES, clearly the same bug. The smell is increasingly bad, a sort of rotten sea food smell. How aggressive it is is also interesting. A batch will show no sign of issue but be totally fd the next day, enough to stink up the entire place when lid is removed. The first bath that turned on me had white flecks all over the top, seemingly in a thick layer. It actually looked like dry yeast had been dumped in excess all over the wort. Others, that I caught earlier, had what appeared to be small areas of white growth, like mold on the top. That was after 2 or 3 days of fermentation, not any extended period of time.

__________________
Pascal is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 02:59 AM   #14
Pascal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Edmonton, Alberta
Posts: 130
Liked 3 Times on 2 Posts

Default

Yeast: I use nottingham for most of my ales lately (3 of the 6 noted) and the kits I used came with coopers

__________________
Pascal is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 02:59 AM   #15
rockfish42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Merced, CA
Posts: 814
Liked 18 Times on 17 Posts
Likes Given: 5

Default

You're rinsing after sanitizing? If you have starsan try not rinsing?

__________________
rockfish42 is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 03:03 AM   #16
Pascal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Edmonton, Alberta
Posts: 130
Liked 3 Times on 2 Posts

Default

rockfish: Did that with the last batch, the one I put in the toilet today. Rinsing was with sani-brew which is what I was using for most equipment before this problem. I used to just use star-san for kegs.

__________________
Pascal is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 03:09 AM   #17
Pascal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Edmonton, Alberta
Posts: 130
Liked 3 Times on 2 Posts

Default

I figure waster has to be the answer to this problem. Hauling water home in containers however isn't a real answer since I'm on the bus and live top floor of a 4 floor walk-up.

Possible solutions (betting on water being the issue):
a) Charcoal filter for the tap?
b) Boil ALL brew water the day before?
c) can tablets help with this sort of thing?

__________________
Pascal is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 03:14 AM   #18
bigbeergeek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Visalia, CA
Posts: 4,079
Liked 116 Times on 95 Posts
Likes Given: 79

Default

Charcoal won't remove microbes that cause infections.

You should boil/cool the topping off water the day before you brew.

Tablets would harm the yeast you pitch as much as anything else. Replace your tubing, nuke everything with strong/hot bleach water solution, pre-boil topping off water, turn off the central air when racking/pitching -- you should be good to go.

__________________

"Good people drink good beer." -HST

bigbeergeek is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 03:15 AM   #19
Pascal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Edmonton, Alberta
Posts: 130
Liked 3 Times on 2 Posts

Default

Sorry, to get back to an earlier question, if the tap water is chlorinated with chlorine or chloramine (sp?), that water should not have ANYTHING in it that could cause an infection in a brew, could it? Would that water not be fairly close to 'sanitized'? Sorry, I'm ignorant on this concept.

__________________
Pascal is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2011, 03:29 AM   #20
brewtus_
I say, lookey here son...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewtus_'s Avatar
Recipes 
 
Join Date: Oct 2008
Location: Dayton, Ohio
Posts: 213
Liked 19 Times on 11 Posts
Likes Given: 8

Default

Have you considered that you might have a mold problem somewhere in your new place? If so, you might have health problems in addition to your beer problems after long term exposure to mold spores in the air. Was there any airborne pathogen assessment done and documented before you moved in? I'm not trying to freak you out, but perhaps a mold test might be in order.

__________________
brewtus_ 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
Counting Yeast _d_ Fermentation & Yeast 15 09-13-2011 05:04 AM
Curse of the 1.020 AlaskaWortChiller Fermentation & Yeast 26 07-05-2011 09:50 PM
yeast counting killowatt Fermentation & Yeast 6 03-24-2011 11:55 PM
I have the 1.02 curse... tlarham Fermentation & Yeast 30 01-27-2011 04:36 PM
Six weeks and counting BrewMoreBeers Fermentation & Yeast 4 12-24-2010 03:38 AM