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Old 09-12-2011, 11:54 PM   #1
superslomo
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Nov 2009
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I'm finding that from one bottle to the next I sometimes get an off flavor after conditioning. Some are somehow "tangy" a bit. What's it infected with, and what can I do to limit that infection? I'm soaking with starsan, but I wonder whether the possibility of wild yeast in the batch could require other sanitizing?

Would it help to kill odd wild yeast by running the bottles through the dishwasher or the oven after starsan (or instead) be useful?

 
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Old 09-13-2011, 07:02 PM   #2
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Starsan is a surfactant and acid. Lactic acid bacteria like low-pH environments. It's possible you have a low-level lacto infection in some bottles that is resistant to starsan. I alternate between Starsan and bleach-water-vinegar sanitizer to reduce the risk of a resistant bug.
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Old 09-13-2011, 07:14 PM   #3
LordUlrich
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Check your cleaning regimine. You can't sanitize dirt. I might also try oven sanitizing on occasion. Whenever I bottle condition I oven sanitize but mostly becase it is convenient for me. Make sure to wet the inside of the bottle before you heat them it improves the efficiency of the process.

Last inspect your plastics. EVERYTHING plastic post boil is replaced ATLEAST yearly most things more frequently in my brewery
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Old 09-13-2011, 07:16 PM   #4
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I have only done 5 or 6 batches but since the beginning all I do is rinse out the bottles thoroughly in warm water right after I pour the beer, from there they sit in twelve pack cases until bottling day. On bottling day I just heat sanitize in the oven at 340F for an hour with some tinfoil caps. If I see any debris at all that doesn't take a quick rinse before the oven I toss the bottle. I have never had any issue with off tastes or anything but the main perk is saving my star-san for other sanitizing needs due to cost.

 
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Old 09-13-2011, 07:19 PM   #5
superslomo
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I did the current round of bottles in the oven... I had them at 240 for about a half hour for each round. Is that sufficient, or is it needing more than that? That was the heating regimen I've used for canning equipment and yeast starter jars...

 
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Old 09-13-2011, 07:21 PM   #6
superslomo
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Also, FWIW, the plastic is all new from this year. Nothing has been around that long...

 
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Old 09-13-2011, 07:23 PM   #7
LordUlrich
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Quote:
Originally Posted by superslomo
I did the current round of bottles in the oven... I had them at 240 for about a half hour for each round. Is that sufficient, or is it needing more than that? That was the heating regimen I've used for canning equipment and yeast starter jars...
I do 400 for an hour ( after confirming with an oven thermometer ) pressure cookers are far more efficent than dry heat. The water ( in the steam) transfers heat much more quickley than dry air, hence the longer contact time.

As far as the plastics are concerned it is less about age more they are much more easily scrached than anything else. Scraches harbor nasties, plus plastic parts are cheap so I replace frequently. I would rather toss $2 in tubeing than $50 in beer
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Old 09-13-2011, 07:29 PM   #8
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Referencing "How To Brew" by John Palmer. (where I get any info I don't get from here) At 250F it requires a 12 hour baking period. I use 340F because that is the shortest time the book states at 60min. I only use brown bottles and always let the bottles preheat inside the oven to prevent breaking and I have only had one bottle with a crack in it.

Edit: To be totally accurate I wait a little longer than 60min just to be safe


 
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Old 09-13-2011, 07:34 PM   #9
superslomo
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What about a pressure cooker/pressure canner?

 
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Old 09-13-2011, 07:39 PM   #10
LordUlrich
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Quote:
Originally Posted by superslomo
What about a pressure cooker/pressure canner?
You could use a pressure cooker but it will take a long time to load, let the glass cool and repeat. I can fit 80 bottles in the oven, only about 6 in my preasure cooker. And you MUST let the glass cool slowley or they will break. Cooling is what takes the time.
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