nolabrew85
Well-Known Member
I am on my 3d brew and think i accidentally contaminated the last 2.
On the 2d brew, a red ale, I sucked on the siphon (like an idiot) to get it started and then stopped it and dipped it in non-rinse sanitizing solution before letting it pour into the bottling bucket. I don't know if this quick dip was a good enough sanitation. Should I just toss out the batch or just see what happens? What do you think will happen?
On the 3d brew, a nut brown ale, my knuckle (I can't remember how clean my hands were) ever so slightly dipped in the cooled worth as I was trying to take that temperature. Also, as i was adjusting the airlock on the fermenter, some of the unpurified tapwater in the airlock backed up into the valve and dripped into the fermenter. Considering the foregoing, do you think this batch is contaminated and/or ruined? Should i throw out the batch and start a new one instead of waiting 3 weeks and taking the time to bottle a possibly soured batch?
I am starting to feel like it is impossible to brew and bottle a batch without some incident that could have possibly contaminated the batch, regardless of how careful I try to be and regardless of how much I prepare before hand.
On the 2d brew, a red ale, I sucked on the siphon (like an idiot) to get it started and then stopped it and dipped it in non-rinse sanitizing solution before letting it pour into the bottling bucket. I don't know if this quick dip was a good enough sanitation. Should I just toss out the batch or just see what happens? What do you think will happen?
On the 3d brew, a nut brown ale, my knuckle (I can't remember how clean my hands were) ever so slightly dipped in the cooled worth as I was trying to take that temperature. Also, as i was adjusting the airlock on the fermenter, some of the unpurified tapwater in the airlock backed up into the valve and dripped into the fermenter. Considering the foregoing, do you think this batch is contaminated and/or ruined? Should i throw out the batch and start a new one instead of waiting 3 weeks and taking the time to bottle a possibly soured batch?
I am starting to feel like it is impossible to brew and bottle a batch without some incident that could have possibly contaminated the batch, regardless of how careful I try to be and regardless of how much I prepare before hand.