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Old 11-10-2012, 08:50 PM   #11
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smokinghole's Avatar
Nov 2009
Lucid Dream Land
Posts: 2,917
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I honestly wonder how often Wyeast/White Labs ends up sending contaminated cultures in their homebrew servings. I only say that because how many times will a homebrewer chalk it up to THEIR sanitation procedures and not the supplying laboratory's cleanliness.
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Old 11-13-2012, 02:41 PM   #12
Oct 2011
Tucson, Arizona
Posts: 27

I doubt White Labs or Wyeast ever send out contaminated cultures. They both are major suppliers for many commercial breweries. Not to say it's not possible, just unlikely that any makes it past quality control. Plastic buckets, old hoses and poor cleaning practice are all more likely culprits. You can't sanitize if it's not 100% clean first. Remember, they're working in a sterile lab environment. We're working in a bacteria filled kitchen or dusty garage. Where is the more likely source of contamination?

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Old 11-14-2012, 11:05 PM   #13
Nov 2011
Boston, MA
Posts: 212
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I made a Berliner with White Labs lacto and it fermented out like this as well. A frothy krausen formed and a nasty smell came from it. Beer came out delicious
Primary: nothing :(
Secondary: nothing :(
Long Aging: Flanders Red (to be bottled this summer)

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Old 11-30-2012, 05:10 AM   #14
Sep 2012
Posts: 924
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Bottled aforementioned beer today. Appx 3 weeks primary. The bugs and yeast formed a bizarre gooey sludge at the bottom of the carboy. By themselves, they didn't do this in the respective starters. It seems like some biofilm.

SG 1.030. FG 1.004. 86.6% apparent attenuation. Crisp and tart, but not quite as tart as I had hoped.

Bottled half as is. In the other half, pitched a little slurry of wlp644 brett to see the outcome. Hopefully no exploders in the coming months.

In the future, I'm going to do a 100% lacto ferment then pitch the brett at bottling to see the outcome. The wyeast lacto seems perfectly capable to do this.

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