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-   -   The more you brew the greater chance of infection (http://www.homebrewtalk.com/f39/more-you-brew-greater-chance-infection-132771/)

Grinder12000 08-18-2009 06:52 PM

The more you brew the greater chance of infection
 
Case in point.

When you start off brewing you do everything correct. You sanitize EVERYTHING and are very thorough.

Along the way things happen, you place the spoon on the counter and use it or the tip of you siphon tube touches something and you use it anyway and all goes well.

Soon you realize that you can take a few short cuts like not having to sanitize you boiling pot and you are getting pretty comfortable with the entire process.

35 batches later you see you can save some time by using the dishwasher with a sanitize function and now instead of being totally anal you rinse everything out when finished and then sanitize just before using.

Since you brew 2 out of every 3 weeks the pipeline is churning away and one day as you are bottling batch #36 you notice a gray area in you spigot.

What's that you ask. Of course you are in the middle of bottling so nothing you can do NOW.

When done you take it apart and see BLACK GUNK - SH*T how long has that been there. You look at your bottling cane and notice a tiny black dot near the bottom. WTF!!

I'VE GOTTEN LAZY BECAUSE OF SUCCESS

Now with 3 of my last 4 batches FUBR with a foamer infection I have replaced anything that could store sugar and black gunk and am once again sanitizing like a newbie!

Lesson learned.

Arkador 08-18-2009 07:09 PM

6 years in, and no infection here.
Bottling bucket spigots are hard to clean, so i got rid on mine, and bottle off of my racking cane (which i can easily clean)

I only place things that are going to touch my wort on a sanitized sheet of aluminum foil (I spray it with my spraybottle of starsan solution, and respray it while my wort is chilling)

flyangler18 08-18-2009 07:18 PM

All my infections were intentional. :D

Berliner Weisse, Brett'd Old Ale, Brett'd Belgian, Flanders Red.

I still contend that pitching a large amount of healthy yeast will overcome any 'slips' in sanitation. This is, after all, how open fermentation in many English breweries is accomplished.

Edcculus 08-18-2009 07:25 PM

I'm wondering why you ever sanitized your boiling pot?

PseudoChef 08-18-2009 07:28 PM

Quote:

Originally Posted by Edcculus (Post 1494134)
I'm wondering why you ever sanitized your boiling pot?

Same here. I also always rinse everything out after use and sanitize prior to using - what else would you do?

Grinder12000 08-18-2009 07:39 PM

Well - for some reason my spigot which attaches to the wand had a little dip in it that would catch fluid. Even when running sanitizer through it the force of the liquid would just rush over it.

I physically could not get it out even with OXY.

Purchased a new and improved.

Grinder12000 08-18-2009 07:40 PM

Quote:

I'm wondering why you ever sanitized your boiling pot?
Well - no one told me not too until about batch #3 and I realized - why???

flyangler18 08-18-2009 07:40 PM

Quote:

Originally Posted by PseudoChef (Post 1494139)
Same here. I also always rinse everything out after use and sanitize prior to using - what else would you do?

Laminar flow hood. :D

jkarp 08-18-2009 08:00 PM

1 Attachment(s)
Is your bottling spigot like this?

They actually come apart completely for cleaning. Just heat it up under really hot tap water for a minute. Everything pops apart easily then.

Grinder12000 08-18-2009 08:26 PM

Quote:

Is your bottling spigot like this?
That is the one I have now. The other one had a red handle and that flat part in the middle had a little concave dip on the bottom for unknown reasons.

I looks like an Italian Spigot (google it) where the gripper flanges are the total thickness of the membrane is less, which creates a little concave area that you can NOT get at.


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