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Old 03-14-2006, 09:36 PM   #1
revdoggy
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Default Huge Carbonation!!!!

I have been fighting against bacteria and losing. When I go to bottle I use 3/4 cup corn sugar in 1 pint of water. After a few weeks my "smelly brew" (a bad perfume) gushes out of a room temperature bottle, when opened. Just want to be sure: I believe it is an infection or is it too much sugar?

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Old 03-14-2006, 09:38 PM   #2
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I don't know what bacterial infection would cause that, but you definitely used the right amount of sugar. What smell was coming out of your brew during fermentation (both primary and secondary). And, most importantly, did you taste the brew during different stages to see what the fermentation was yielding and to see if it has been infected, etc? If it still tasted like extract and not beer after "fermentation" your beer wasn't fermented enough and the yeast had more than just corn sugar to eat during conditioning...

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Old 03-14-2006, 09:39 PM   #3
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There could be a number of factors that could cause this. First that come to mind is how many gallons is your batch. 3/4 cup is just about right for a 5 gal batch. Second would be if your beer was fully fermented out. What was your OG and FG?

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Old 03-14-2006, 09:48 PM   #4
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My most recent attempt feremented for 1 week in the primary and 1.5 in the secondary. No activity was noted when I bottled. All my attempts using various kits have yielded a smelly result. One "taster" thought it was lacto. Besides me the only common denominator was the yeast which was Nottingham. I am at my wits end. I have tried leaving one brew only in the primary to limit exposure, but same result.

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Old 03-14-2006, 09:53 PM   #5
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What are you using to ferment in? What type of sanitizer are you using?

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Old 03-14-2006, 10:03 PM   #6
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I have used bleach and that oxygen powder - I can't think of that name right off but it is real popular in this forum. As far as fermenters I use a bucket and a glass carboy.

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Old 03-14-2006, 10:24 PM   #7
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In order to solve your problem we need a step by step of your brew day.

Or let us try this: Plastic bucket, it screams at me. It is saying i am f'ing up the beer it is me,ha ha ha. Get rid of the plastic bucket and replace w/ a 6.5 gallon glass carboy.
How are you chilling your wort? How long does it take to chill it? This could be a possible source of infection as well.
Bottling: are your bottles cleaned and sanitized? Have you tasted your brew during transfer from the primary to the secondary? how about at later stages?
Are you boiling your dme and water for priming long enough?

Let me think more and i will pose some more questions for you. We will get this figured out and get you brewing some great stuff. Dont give up!!

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Old 03-15-2006, 02:12 AM   #8
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I don't think there is anyting wrong with using plastic, as long as there are no nicks or scratches on the inside where the nasties can hide.

A gushing bottle can be a sign of infection, but not necessarily. Perhaps you bottled too soon. Is there a telltale ring on the neck of the bottle? That's a good sign of infection.

"That oxygen powder"- I assume you mean OxyClean? Oxyclean is an excellent cleaning agent, but it is NOT a sanitizer. Use your OxyClean to clean, then your sanitizer to sanitize. If your sanitizer is bleach, you must rinse rinse rinse. That means that the last thing to touch your bottles (other than your beer) is your rinse water. Do you have well water? Have it tested-It's probably not the source of your infection, but at least you'll have eliminated one possiblilty.

As AHammer said, don't give up, you'll figure it out.

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Old 03-15-2006, 02:41 AM   #9
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O.K. - I'll give you step by step - and use the last brew process

The American Pale Ale kit came from a very good brew supply house in the area. It called for making a tea out of some grains. I kept the temp at 150 for 30 minutes. Took the "tea bag" out and brought to boil. I then added the hop bag and the malt extract. This was boiled for 1 hour. As it got closer to the one hour I cleaned the primary fermenter (bucket, no scratches) with One Step and rinsed it clean. This fermenter sat uncovered (sanitized) until I put in the cooled wort. After the hour of boiling I placed the metal pot into an ice bath in the sink. In about 20 minutes I can get the temp to 100. In that time I poured 3 gallons of bottled spring water (chilled) into the fermenter. I then pour the wort into the bucket which gets the temp to about 70-75. I then pour in the nottingham yeast stir like mad, put the lid on with the airlock. I usually get some bubbles anywhere from 18-30 hours and then it bubbles like mad. After a week I transferred into a glass carboy. Once again One Step was used. The only time I did not smell this odor that I am plagued with was when I brewed a Brown Ale - different yeast - and when I transferred my very first attempt at brewing from primary to secondary. When it came from the primary it smelled like beer, not this smell I am getting. This last attempt the odor was apparent before I transferred it to the secondary. As for the bottles - no rings Any help would be great

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Old 03-15-2006, 02:10 PM   #10
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Quote:
Originally Posted by revdoggy
This fermenter sat uncovered (sanitized) until I put in the cooled wort.
sanitize everything: bucket, lid (if it has a spigot disasemble it sanitize and assemble before sanitithing the bucket). And keep it covered all the time

Quote:
Originally Posted by revdoggy
In that time I poured 3 gallons of bottled spring water (chilled) into the fermenter. I then pour the wort into the bucket which gets the temp to about 70-75. I then pour in the nottingham yeast stir like mad,
Do you use a sanitized spoon for stirring?

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Originally Posted by revdoggy
After a week I transferred into a glass carboy.
how do you transfer? sanitized syphon? how do you start the syphon in that case?
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