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Old 01-29-2014, 02:13 AM   #21
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Originally Posted by Yooper View Post
It's not the bag that caused this.

It's that the beer is in a bucket. I use buckets, too, all the time for primary. but once fermentation slows down, that is a very wide headspace and after fermentation ends no new c02 will be produced to protect the beer. Opening the bucket to take readings and to dryhop allowed oxygen loving bacteria (lactobacillus) to take hold.

I dryhop in primary myself, but I think that somehow the primary was a bit long and by the time it was dryhopped, there was little co2 in the headspace to protect the beer. Maybe the lid has a leak or something, but oxygen is the cause of this infection.
I'd beg to differ, at least about Lacto. Lactobacillus is predominantly anaerobic. Hence why people saran wrap a sour mash to keep the oxygen out. Other microbes like Acetobacter love oxygen though.

However, I've never once had this problem from simply using a bucket, including ones that were opened after a week or two for readings and then left for another month.
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Old 01-29-2014, 02:27 AM   #22
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Originally Posted by Qhrumphf View Post
I'd beg to differ, at least about Lacto. Lactobacillus is predominantly anaerobic. Hence why people saran wrap a sour mash to keep the oxygen out. Other microbes like Acetobacter love oxygen though.

However, I've never once had this problem from simply using a bucket, including ones that were opened after a week or two for readings and then left for another month.
True, lactobacillus is mostly anaerobic. But it got INTO the bucket in the very wide headspace with lots of air, in order to take hold. sorry to not be clear!
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