Red86yota
Active Member
I've had two batches in a row now that have become infected. Haven't had this problem before these two.
For the first batch, I blamed some possibly poorly harvested yeast (it was my first time trying to wash yeast, so could be understood if I screwed it up).
For the second batch, I was very diligent about sanitizing everything really well. I bought a new Better Bottle carboy to replace the bucket I had been using. New bung + blowoff tubing. Everything was sanitized with starsan, and then no-rinse sanitizer right before adding the wort. I pitched a starter made with DME and a fresh Wyeast 1056 pack. But now, 6 days later, the krausen has fallen, and left behind a funky, slimy mess. And a sample of the beer is quite funky/sour. Everything that touched the wort after boiling was new and sanitized.
Here are some pics of inside the fermenter, and some from my gravity sample that sits inside my fermentation chamber. Both are infected as far as I can tell.
Any ideas on what this could be? Or how to avoid it again? I'm starting to think my starter is to blame again, even though it was made using fresh yeast.
For the first batch, I blamed some possibly poorly harvested yeast (it was my first time trying to wash yeast, so could be understood if I screwed it up).
For the second batch, I was very diligent about sanitizing everything really well. I bought a new Better Bottle carboy to replace the bucket I had been using. New bung + blowoff tubing. Everything was sanitized with starsan, and then no-rinse sanitizer right before adding the wort. I pitched a starter made with DME and a fresh Wyeast 1056 pack. But now, 6 days later, the krausen has fallen, and left behind a funky, slimy mess. And a sample of the beer is quite funky/sour. Everything that touched the wort after boiling was new and sanitized.
Here are some pics of inside the fermenter, and some from my gravity sample that sits inside my fermentation chamber. Both are infected as far as I can tell.
Any ideas on what this could be? Or how to avoid it again? I'm starting to think my starter is to blame again, even though it was made using fresh yeast.