Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Rethinking My Sanitation Practices (Persistent Infection)
Reply
 
Thread Tools
Old 09-05-2013, 04:31 PM   #11
prohl84
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Toledo, Ohio
Posts: 332
Liked 42 Times on 33 Posts
Likes Given: 124

Default

Quote:
Originally Posted by BadWolfBrewing View Post
Another thought. .. Do you mill grain where you brew? The chaff is full of lacto from what I've heard. Get enough of it in the air, makes sanitizing all the more difficult.

chill with lid on?
Hah! That explains my lacto infection! Thank you- I knew milling/ having chilled wort in the same area (not at same time) is terrible practice but now I know why.


__________________
-Cluster Flocc'd-
prohl84 is offline
 
Reply With Quote
Old 09-05-2013, 05:58 PM   #12
AT-JeffT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Elmhurst, IL/ Cedar Falls, IA
Posts: 164
Liked 20 Times on 13 Posts
Likes Given: 29

Default

I'm not removing the lid until I bottle.

I mill in my basement. I chill outside then move into the basement to siphon to the fermenter. I chill with the lid and sanitized foil over the kettle. I put the lid of the fermenter mostly over the fermenter itself. I am going to start milling outside.

I only assume that the grain dust isn't the issue since I moved locations and still have the same infection. That said, I will still start milling outside.


AT-JeffT is offline
 
Reply With Quote
Old 09-09-2013, 01:07 AM   #13
AT-JeffT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Elmhurst, IL/ Cedar Falls, IA
Posts: 164
Liked 20 Times on 13 Posts
Likes Given: 29

Default

All the plates showed no colonies.
AT-JeffT is offline
 
Reply With Quote
Old 09-09-2013, 07:14 AM   #14
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,269
Liked 155 Times on 145 Posts
Likes Given: 89

Default

Quote:
Originally Posted by AT-JeffT View Post
All the plates showed no colonies.
interesting. so often people figure they should throw away their infected gear but in your case the items you swabbed showed no colonies. would be very interesting if everyone swabbed their gear after an infection.
eastoak is offline
prohl84 Likes This 
Reply With Quote
Old 09-10-2013, 06:33 AM   #15
AT-JeffT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Elmhurst, IL/ Cedar Falls, IA
Posts: 164
Liked 20 Times on 13 Posts
Likes Given: 29

Default

Quote:
Originally Posted by eastoak View Post
interesting. so often people figure they should throw away their infected gear but in your case the items you swabbed showed no colonies. would be very interesting if everyone swabbed their gear after an infection.
Agreed. With the staining my oldest fermenter has I fully expected to see some growth. Yet, I got nothing. Although, I obviously couldn't have swabbed the whole thing but I made sure to get the rougher looking areas.

I could post pics of the plates if anyone is interested but with nothing growing they all look just like agar. I still can't figure out why some shrink and others don't though.
AT-JeffT is offline
 
Reply With Quote
Old 09-13-2013, 05:16 PM   #16
AT-JeffT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Elmhurst, IL/ Cedar Falls, IA
Posts: 164
Liked 20 Times on 13 Posts
Likes Given: 29

Default

Update:
I cracked open a bottle from a batch of wort that was split into a 1gal fermenter. I did not use the nylon filter and used different yeast. Carbonation was from carb tabs aswell.

The bottle is about 4 weeks old. It does not seem to be infected. These results combined with the negative results from the plates leads me to believe that the residual grain particles on the nylon bag was responsible for the infection. I am about 80% confident about this. Obviously future batches will yield more conclusive results but for now I believe this is a promising development.
AT-JeffT is offline
 
Reply With Quote
Old 09-13-2013, 05:48 PM   #17
IslandLizard
Progressive Brewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IslandLizard's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Pasadena, MD
Posts: 4,451
Liked 596 Times on 526 Posts
Likes Given: 1699

Default

Glad to hear you were able to isolate a sample that's not infected. That points in the right direction.

Regarding your plate chiller, I bake mine in the oven @425 for an hour periodically, say every 5 brews or when I feel it needs it. It goes in with the bread. Even after an hour of backwashing both ways, there is extra crud coming out after baking. Small hop flakes.
__________________

What's in it for the hippo?
IslandLizard is offline
 
Reply With Quote
Old 09-13-2013, 06:11 PM   #18
AT-JeffT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Elmhurst, IL/ Cedar Falls, IA
Posts: 164
Liked 20 Times on 13 Posts
Likes Given: 29

Default

Quote:
Originally Posted by IslandLizard View Post
Glad to hear you were able to isolate a sample that's not infected. That points in the right direction.

Regarding your plate chiller, I bake mine in the oven @425 for an hour periodically, say every 5 brews or when I feel it needs it. It goes in with the bread. Even after an hour of backwashing both ways, there is extra crud coming out after baking. Small hop flakes.
Thanks.

I'm using a immersion chiller though. It has been going in the boil with 15min left.
AT-JeffT is offline
 
Reply With Quote
Old 09-13-2013, 06:16 PM   #19
reuliss
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 423
Liked 36 Times on 19 Posts
Likes Given: 24

Default

Quote:
Originally Posted by Kerin View Post
This isn't inconclusive. If your beer was contaminated at bottling, you don't repitch the yeast.

I'd say replacing the spoon is a good idea, though. I always put my wort chiller in for the last 15 minutes of the boil because a momentary splash of boiling liquid just isn't enough.
+1. Repitching yeast is asking for trouble, and if you're already having an infection problem, that repitching would be the last thing I do.
reuliss is offline
 
Reply With Quote
Old 09-13-2013, 06:28 PM   #20
Nicegirl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Location: Lake Zurich, Illinois
Posts: 51
Liked 8 Times on 6 Posts
Likes Given: 7

Default

I have read through your entire thread and it would appear that your problem is stemming from the reuse of your yeast. I would toss out all of your current yeast and start over with fresh.
I have heard of this problem and most of the time it is caused by the washing and reuse of some types of yeast.
As for myself, I always use fresh yeast, just for this very reason and have never experienced an infection problem.
I also always mill my grain either outside or in the garage in the colder weather, far away from where I'm actually brewing. As a small tip, if you haven't used your grain mill in awhile always run about 1/4 to 1/2 pound of grain through it and then toss this grain out. It cleans the rollers of anything that may have gathered there and insures that any crud will not end up in your mash.


__________________
Foxfire Brewing - Lake Zurich, Illinois
Nicegirl is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Odd personal sanitation practices? 25518 General Beer Discussion 5 05-25-2013 04:42 PM
Sanitation practices when adding flavoring at bottling? thehopbandit General Beer Discussion 6 03-19-2013 02:24 AM
What are your sanitation practices? h22lude Beginners Beer Brewing Forum 20 12-02-2011 06:45 AM
Best Sanitation Practices ere109 Equipment/Sanitation 23 06-15-2011 06:14 PM
Sanitation Best Practices copper Equipment/Sanitation 12 07-15-2010 03:03 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS