cheeseshark
Well-Known Member
A couple of months ago, I posted a thread about how I felt some of my batches were turning a bit sour after about 2 months in bottles.
https://www.homebrewtalk.com/f37/turning-twangy-79139/
I kind of decided that I was just being paranoid, and carried on. The only thing different I did was switch to Starsan instead of OneStep for sanitizer. I have always used Oxyclean as a cleaner.
Well, I am obviously still doing something wrong. Here's why:
1. An IPA I made, again after about two months in the bottle, all the bottles turned into quasi-gushers (I say quasi b/c, when you would uncap them, they wouldn't just spurt out, after about 30 seconds, they would slowly foam over - tasted fine, though).
2. I made a ginger flavored amber that tasted great coming out the secondary, but after bottle conditioning, tasted distinctly smoky instead of gingery. I read in a book (Homebrew's Answer Book, Ashton Lewis) that unexpected smoky flavors are likely from wild yeast in air). Also, I made this recipe before, and there was no smoky taste.
3. I racked my first all grain batch into the secondary last week. After racking, I noticed some unexpected activity. No airlock activity, but a lot of moving around inside carboy and some foaming. The foaming keeps stopping and reappearing. Now, there are some spider looking things encrusted on the carboy (see picture below).
I have read a ton of threads related to infections, and one of the main answers seems to be replace my tubing. Anything else I should consider? Should I replaced my airlocks/bungs, bottling bucket, bottling wand, and spigot, too? I assume my glass carboys are ok, or am I wrong?
BTW, I just upgraded to Premium, I figured it was about time with all the information I have been getting.
https://www.homebrewtalk.com/f37/turning-twangy-79139/
I kind of decided that I was just being paranoid, and carried on. The only thing different I did was switch to Starsan instead of OneStep for sanitizer. I have always used Oxyclean as a cleaner.
Well, I am obviously still doing something wrong. Here's why:
1. An IPA I made, again after about two months in the bottle, all the bottles turned into quasi-gushers (I say quasi b/c, when you would uncap them, they wouldn't just spurt out, after about 30 seconds, they would slowly foam over - tasted fine, though).
2. I made a ginger flavored amber that tasted great coming out the secondary, but after bottle conditioning, tasted distinctly smoky instead of gingery. I read in a book (Homebrew's Answer Book, Ashton Lewis) that unexpected smoky flavors are likely from wild yeast in air). Also, I made this recipe before, and there was no smoky taste.
3. I racked my first all grain batch into the secondary last week. After racking, I noticed some unexpected activity. No airlock activity, but a lot of moving around inside carboy and some foaming. The foaming keeps stopping and reappearing. Now, there are some spider looking things encrusted on the carboy (see picture below).
I have read a ton of threads related to infections, and one of the main answers seems to be replace my tubing. Anything else I should consider? Should I replaced my airlocks/bungs, bottling bucket, bottling wand, and spigot, too? I assume my glass carboys are ok, or am I wrong?
BTW, I just upgraded to Premium, I figured it was about time with all the information I have been getting.