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Old 01-18-2013, 07:25 PM   #1
tj218
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Default Infection...now what?

I suspect I had a acetobacter infection two batches ago. It was a Scottish 80, tasted fine until 6weeks post bottling, now it tastes like apple cider (not vinegary though).

I have bottled my RIS since then and have an ESB waiting to be bottled.

The RIS shows no signs (as of yet) of an infection about 6 weeks post-bottling.

Is it possible for only one batch to be contaminated? Is acetobacter an infection that won't go away? Do I need to pitch all equipment? Bleach bomb? Or just PBW and a careful sanitation of my equipment?

Thanks for any and all help.

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Old 01-18-2013, 08:21 PM   #2
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How do you know the first batch was infected? You could miss your mash temps or add too many short-chain fermentables and dry your beer out to where it tasted like apple cider.

If it were Acetobacter, it WILL taste and smell like malt vinegar, so I don't think that's what you are experiencing. Can you post your beer recipe and process?

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Old 01-18-2013, 08:56 PM   #3
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It was Jamil Z.'s Scottish 80 recipe (extract version) from Brewing Classic Styles.

http://beerdujour.com/Recipes/Jamil/JamilsScottishExport80.htm
I used S-05 fermented in the low 60s.

It literally tasted fine from racking through 6 weeks, even after it carbed up. Then all of a sudden it turned to cider.

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Old 01-18-2013, 09:01 PM   #4
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Did you add anything to that recipe? Honey or brown sugar or anything like that?

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Primary #1 - Oktoberfest
Primary #2 - Chamomile Honey Wheat
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Coffee Vanilla Stout
Keg #2 - Fall of the Ukraine Baltic Porter (lagering in keg)
Keg #3 - EMPTY!
Bottled - NONE!

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Old 01-18-2013, 09:57 PM   #5
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No, nothing added. I did primary (bucket) for 3 weeks then bottled w/ corn sugar.

It's consistent across the batch too. My 22oz bottles took longer than my 12oz to get the apple cider taste, but even the 22oz now have it.

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