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Old 06-21-2011, 02:18 AM   #1
Dynachrome
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Default Discouraging a Lacto - lactobacillus infection?

I've been having great luck with my Ales and IPAs - Poerter - Bock.

My Wheat beers have been going sour. One of the first batches, common friends liked the slight lemony flavor.

There were a couple other batches in between that also went sour. The last one is absolutely grapefruit juice. I set it in the fridge months ago and it has continued getting more sour there. When I get one out of the fridge it is nice and clear. I open it and start to pour it into a pint and the yeast cake explodes off of the bottom and turns it dark and cloudy.

I don't find it pleasant. It is drinkable. I finished most of a bottle the other night out of curiosity. I'm pretty sure it won't grow on me.

One article I read recommended doing sours st higher temps. Another said hops will suppress it? ...dont grind where you brew....



---------------------


I have purchased another set of ingredients to make another wheat. I have two thoughts to help - wait - three thoughs.

1 - More stringent sanitation.

2 - Hopping it up a bit.

3 - Setting in the fermentor for a longer period.

Please ad your ideas to help reduce the sourness.


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Old 06-21-2011, 02:20 AM   #2
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Bleach everything. Consider changing out soft tubing. If you use a bucket to ferment in, replace it.

Lacto abhors the hops, but I think the place to start is sanitation.

How do you clean / sanitize your bottles?


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Old 06-21-2011, 02:22 AM   #3
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Quote:
Originally Posted by Dynachrome View Post
...dont grind where you brew....

1 - More stringent sanitation.
This
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Old 06-21-2011, 03:30 AM   #4
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don't mill grain anywhere near where you transfer wort form kettle to fermenter.
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Old 06-21-2011, 04:26 AM   #5
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I should comment that I don't recommend bleach for regular cleaning, as it must be rinsed thoroughly. But I do believe it is a very strong sanitizer, and might be employed occasionally when a ground-leveling nuclear blast is necessary.
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Old 06-21-2011, 11:51 AM   #6
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I typically use bleach and let everything dry well. The chlorine should off-gas.

Also, I've noticed that there is a fairly susbstantia; cloud when I pour the pre-milled grains out of the bag into the mashtun.

Maybe I'll just have to revert to using my Stainless steel boil pots like I started out.

That HDPE is that bad for wheats, huh?
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Old 06-21-2011, 12:01 PM   #7
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What I don't get is that your non-wheat beers are fine, but your wheats are getting infected. How does that work?...it is separate equipment?

I think some fine pointers about sanitation have been made, but if I understand the problem correctly, the OP would also be having issues with the non-wheat beers as well.

I'm assuming that the OP is brewing a mix of beers (non-wheat and wheat), however. I is possible that a piece of equipment became infected a few batches ago, and its been contaminating each subsequent batch, which have been all wheat beers.
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Old 06-21-2011, 12:03 PM   #8
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Quote:
Originally Posted by Dynachrome View Post
I typically use bleach and let everything dry well. The chlorine should off-gas.
should...but does it?? I've always heard that you should rinse bleach....no exceptions...

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Originally Posted by Dynachrome View Post
Also, I've noticed that there is a fairly susbstantia; cloud when I pour the pre-milled grains out of the bag into the mashtun.
If grain dust was an issue, wouldn't your non-wheat beers also be sour/infected?


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Maybe I'll just have to revert to using my Stainless steel boil pots like I started out.

That HDPE is that bad for wheats, huh?
huh?
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Old 06-21-2011, 12:34 PM   #9
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Replace all your plastic tubing and replace your plastic bucket (if that's what you're using as a fermenter). Infections can reside in these places, and these things are cheaper to replace versus the time to try to properly sanitize them. Bleach the s**t out of everything that comes into contact with your beer after it is cooled. Check your sanitation routine. Have a mixture of starsan or iodophor ready in a spray bottle and make sure everything gets a liberal spraying before use. Particularly those things that will touch the wort after it's cooled. If you are using a counterflow wort chiller, clean and sanitize it really well. Make sure it's being sanitized just prior to use. If you're using a plate chiller, sterilize it in a pressure cooker just before use.
It sounds to me like you may have an ongoing infection in all of your beers, but the higher hop rate or low ferment temperatures of your other beers might be suppressing the infection to the point where it is undetectable.

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1 - More stringent sanitation.
This!
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Old 06-23-2011, 04:35 AM   #10
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I opened another one last night. It was far less sour than Lienie's Summer Shandy.

http://youtu.be/o2i2aSxl52Y
Have any of you ever had that much head?


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