aidanpryde18
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I am having a weird issue with infections.
I have made 4 batches of beer. The first batch was a Brewer's Best kit in my Ale Pail Primary. It was extract and I fermented it in a swamp cooler. Next to it was a batch of Apfelwein that was brewed with WB-06. It was swamp cooled as well right next to the brewer's best kit. I bottled the BB kit and the apfelwein a couple of weeks after each other. After I bottled the BB kit I started a Centennial Blonde in the same primary as the kit.
I have another batch of Apfelwein in my 3 gal better bottle, and I did my first all-grain batch of a wheat beer and primaried it in a 5 gallon lowes bucket. These two batches were swamp cooled as well.
So far I have gotten infections in the first Apfelwein and the AG wheat. Both have a vinegary sour flavor and they both fermented like crazy. The Apfelwein fermented from 1.070 down to .990 and the Wheat went from 1.052 to 1.000.
I have no idea what the commonality would be to cause these infections. Different primaries, neither secondaried, both of them were in different swamp coolers, because I got a bigger container to hold more primaries.
Same bottling bucket. The Centennial was stored in the same swamp cooler and is fine. I am very careful and diligent with cleaning and sanitization.
Does anyone have any idea what I should do about this, I am baffled and it is making me nervous about brewing any more until I can get it figured out.
Thought of something and I would like to see if this is a possible cause.
For the two batches that are infected, They were 3 gallon batches and I used WB-06 on the Apfelwein and Wyeast 3068 for the wheat. Since they were only 3 gallon batches I didn't thnk a starter would be too important. Is it reasonable to think that there was too much lag time without a starter and the yeast lost out to some wild yeast in the air?
Thanks a bunch for your help.
I have made 4 batches of beer. The first batch was a Brewer's Best kit in my Ale Pail Primary. It was extract and I fermented it in a swamp cooler. Next to it was a batch of Apfelwein that was brewed with WB-06. It was swamp cooled as well right next to the brewer's best kit. I bottled the BB kit and the apfelwein a couple of weeks after each other. After I bottled the BB kit I started a Centennial Blonde in the same primary as the kit.
I have another batch of Apfelwein in my 3 gal better bottle, and I did my first all-grain batch of a wheat beer and primaried it in a 5 gallon lowes bucket. These two batches were swamp cooled as well.
So far I have gotten infections in the first Apfelwein and the AG wheat. Both have a vinegary sour flavor and they both fermented like crazy. The Apfelwein fermented from 1.070 down to .990 and the Wheat went from 1.052 to 1.000.
I have no idea what the commonality would be to cause these infections. Different primaries, neither secondaried, both of them were in different swamp coolers, because I got a bigger container to hold more primaries.
Same bottling bucket. The Centennial was stored in the same swamp cooler and is fine. I am very careful and diligent with cleaning and sanitization.
Does anyone have any idea what I should do about this, I am baffled and it is making me nervous about brewing any more until I can get it figured out.
Thought of something and I would like to see if this is a possible cause.
For the two batches that are infected, They were 3 gallon batches and I used WB-06 on the Apfelwein and Wyeast 3068 for the wheat. Since they were only 3 gallon batches I didn't thnk a starter would be too important. Is it reasonable to think that there was too much lag time without a starter and the yeast lost out to some wild yeast in the air?
Thanks a bunch for your help.