heyyybabbitt
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- Jun 5, 2012
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I just started brewing outside, and the last 3 batches I've brewed have either created gushers or formed white layers on top while fermenting, so it's safe to say I'm picking up a contamination somewhere.
I'm a clean freak and I PBW and Iodophor everything specifically according to directions. So I can be assured its not a sanitation issue. (Many years of restaurant experience, I know the importance of sanitation VERY well)
Here are some variables:
- My yard is totally covered in trees, so I wanted to know if this could be an issue where pollen from the trees was falling and making it more likely that wild yeast got in my beer.
- By the time I'm done with the brew its almost dark out. Are wild yeasties more active at that time of day?
- is it OK to cover the wort at the end of the boil? I've heard it wasn't a good idea but can't find anything to back up the claim.
- could my aluminum kettle be to blame? (I know, I know... I'm ordering a SS after Xmas) Is aluminum more porous than SS?
Anyone have any advice about what I might be doing wrong, or what I can do to avoid wild yeast outside? I just can't bear to dump any more batches. And I'm not that big of a lambic fan to make the switch to drinking ONLY lambic.
Thanks
I'm a clean freak and I PBW and Iodophor everything specifically according to directions. So I can be assured its not a sanitation issue. (Many years of restaurant experience, I know the importance of sanitation VERY well)
Here are some variables:
- My yard is totally covered in trees, so I wanted to know if this could be an issue where pollen from the trees was falling and making it more likely that wild yeast got in my beer.
- By the time I'm done with the brew its almost dark out. Are wild yeasties more active at that time of day?
- is it OK to cover the wort at the end of the boil? I've heard it wasn't a good idea but can't find anything to back up the claim.
- could my aluminum kettle be to blame? (I know, I know... I'm ordering a SS after Xmas) Is aluminum more porous than SS?
Anyone have any advice about what I might be doing wrong, or what I can do to avoid wild yeast outside? I just can't bear to dump any more batches. And I'm not that big of a lambic fan to make the switch to drinking ONLY lambic.
Thanks