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Old 12-22-2013, 11:32 PM   #21
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Originally Posted by Sumo2000 View Post
Ok, my issue is pretty much all my beers for months now taste fine after a couple weeks in the bottle but gradually get more dry, tart and carbonated to the point of being undrinkable. I have made saisons (that came out fine) with this equipment and I've heard of that causing problems so maybe I just need to replace all my plastic? Is it likely that thinks like my autosiphon would house whatever funk is causing this?

One of the tell tale indicators I've noticed is that all of the "infected" bottles have a film (yeast?) on the sides of the bottle after conditioning instead of just at the bottom. I've also noticed that if I let the bottles sit long enough that some will develop a little mini krausen line.

Does this sound familiar to anyone?

ETA: Maybe not a saison problem. I am pretty careful about sanitation though and this has been a consistent issue for at least 5 batches now. That's what leads me to think that my equipment may be carrying something.
go ahead and spend a day washing and sanitizing all of your gear. i don't like using bleach but i have and it works well when properly diluted. my favorite sanitizer is star san, it will kill bugs, yeast and is no rinse.

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Old 12-23-2013, 04:38 PM   #22
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Originally Posted by johnnv View Post
So in the case Saison, you are dealing with one or more strains of yeast and likely two strains of bacteria.
the vast majority of saisons - 90%, maybe more - are made with a single strain of yeast. that yeast is a saccharomyces cerevisiae - regular brewing yeast (like other strains of sacch, saison yeasts have been bred for certain flavor characteristics). a minority of saisons also use brett, and even less use bugs or brett only.

perhaps you are confused with lambics or flanders reds? those can contain several strains of yeast, and several strains of brett, and lacto & pedio. but not saisons.
What hops should I grow? Looking for cheap honey?

Drinking: Ardennes BDSA, apricot golden sour
Fermenting: Mandarina IPA, Citra DIPA, 3724 saison.
Carbing: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
Aging: sour blond on second-use cherries, English Barleywine (half on brett), brett'ed Belgian blond on raspberries, local sour cherry kriek #2, 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...
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