galbzilla
New Member
Hey Guys,
I brewed a dunkelweizen this weekend, but I made several mistakes that I fear may have lead to contamination:
1.I forgot to do my wort cooling techniques, and the wort sat in my primary for several hours at about 90 ~ 100 degrees F.
2. I had to pitch the yeast at 90 degrees, most likely leading to less yeast surviving the temperature shock and giving the yeast less of a head start on other bacteria.
3. I feared the yeast would over flow (33% head space requirement for this strain of yeast) and I attempted to do a blow off for the first time. The tubing I used for the blow off wasn't large enough and there was no bubbling for approximately the first 12 hours. After 12 hours, I switched to an air lock.
Do you think the beer is contaminated?
Thanks,
Galbzilla
I brewed a dunkelweizen this weekend, but I made several mistakes that I fear may have lead to contamination:
1.I forgot to do my wort cooling techniques, and the wort sat in my primary for several hours at about 90 ~ 100 degrees F.
2. I had to pitch the yeast at 90 degrees, most likely leading to less yeast surviving the temperature shock and giving the yeast less of a head start on other bacteria.
3. I feared the yeast would over flow (33% head space requirement for this strain of yeast) and I attempted to do a blow off for the first time. The tubing I used for the blow off wasn't large enough and there was no bubbling for approximately the first 12 hours. After 12 hours, I switched to an air lock.
Do you think the beer is contaminated?
Thanks,
Galbzilla