Hello to everybody from Mexico!
Well i have been disconected from the forum (too much work)
I have noticed when i use hard water with these sanitizers my Ph its very high 7-8 so the solution itsnt acid.
I have had many infections (overcarbonated,bug around the bottle neck, and sour or acid taste),so im almost sure the reason of these infection are due to my hard water(because alkaline solution doesnt kill bacteria) so because i wanted to keep those infected beer i had to go to pasteurize them so i have stopped the overcarbonation by re-open the caps to vent co2 and re-capped once again (i just open slightly the cap) and then pasteurize the bottles. Also When the beer has white bugs around the neck by using pasterurization the infection stops.
But what do you think, does pasteurization helps to reduce the sour-acid taste? or a long aging?
I tried cold crash for improve clarity and works very well but the sour-acid taste still remains.
How can i improve those sour-acid batches?
Tomorrow i will brew with soft water and pbw (from BK to FT to Bottling) so i could see diferences.
All the best !!!
Well i have been disconected from the forum (too much work)
I have noticed when i use hard water with these sanitizers my Ph its very high 7-8 so the solution itsnt acid.
I have had many infections (overcarbonated,bug around the bottle neck, and sour or acid taste),so im almost sure the reason of these infection are due to my hard water(because alkaline solution doesnt kill bacteria) so because i wanted to keep those infected beer i had to go to pasteurize them so i have stopped the overcarbonation by re-open the caps to vent co2 and re-capped once again (i just open slightly the cap) and then pasteurize the bottles. Also When the beer has white bugs around the neck by using pasterurization the infection stops.
But what do you think, does pasteurization helps to reduce the sour-acid taste? or a long aging?
I tried cold crash for improve clarity and works very well but the sour-acid taste still remains.
How can i improve those sour-acid batches?
Tomorrow i will brew with soft water and pbw (from BK to FT to Bottling) so i could see diferences.
All the best !!!