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Old 11-15-2010, 06:06 PM   #1
Kaz
 
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I have an older friend/co-worker that used to brew. Everyone tells me he made great beers years ago. He hasn't brewed in like 10 years and tells me that it is because he got an infection in his basement that he couldn't get rid of and it ruined all his batches. Now, I realize that he probably just didn't want to brew anymore and this was a good excuse for himself, but it made me wonder if I can "get an infection" in my kitchen or elsewhere that could affect brewing?

 
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Old 11-15-2010, 06:07 PM   #2
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Become infected?

Wild yeast and bacteria are a fact of everyday life. Lest you live in a HEPA bubble.

 
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Old 11-15-2010, 06:20 PM   #3
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+1 to what Gila said. The only place that I could think off of the top of my head that is even somewhat "not infected" would be a medical lab.
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Old 11-15-2010, 06:27 PM   #4
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I understand that there are microbes everywhere, I have a degree in Biology. I guess I should've phrased my question to read more like....have you attributed an infection in your home brew to a particular room or space and had difficulty getting the problem corrected?

 
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Old 11-15-2010, 06:30 PM   #5
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Sounds to me either your friend is open fermenting under a vent or he got sloppy with sanitation.

 
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Old 11-15-2010, 06:37 PM   #6
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Quote:
Originally Posted by Kaz View Post
I understand that there are microbes everywhere, I have a degree in Biology. I guess I should've phrased my question to read more like....have you attributed an infection in your home brew to a particular room or space and had difficulty getting the problem corrected?
No. But I did just have a pelical form in my swamp cooler, which was pretty gross. That's what I get for using unsanitized water in my dust arse basement.
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Old 11-15-2010, 06:49 PM   #7
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I've read some people say that they 'got a bug' and had to replace everything that was plastic/rubber and had to bleach or boil everything else. I've also read that some bacteria and wild yeasts are a bitch to get rid of once they get established.

Most homebrew has some amount of contamination, whether it's enough to detect or worse, ruin a batch, is another thing. Every time I taste anything 'off' in my beer I get a bit paranoid and start bleaching carboys/etc.
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Old 11-15-2010, 08:53 PM   #8
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I guess my other reason for concern is that he gave me all the brewing stuff he had left...2 glass 5 gal. carboys, a thief, some thermometers, a hydrometer, bottle caps etc....don't want to pick up the same bug he had...

 
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Old 11-15-2010, 08:57 PM   #9
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The safest approach would be to throw out anything plastic and sanitize the holy heck out of everything.

But, the plastic can be sanitized well enough also.

 
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Old 11-15-2010, 09:14 PM   #10
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I think two of the most suspect items in any brewery is plastic buckets and the autosiphon. If the room has a crap load of acetobacter et. al. floating around, you should still be able to keep your fermenter sanitary.
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