Kungpaodog
Well-Known Member
I really need to figure this out quickly since I'm brewing tonight, and brewing AND bottling tomorrow, so thanks to anyone who reads all this and offers any help.
My IPA that I made in December and Bottled in January turned into a foamy mess after 6 weeks in bottles, and I think that the Pale ale I made in January and bottled last month is starting to show some of the same signs. They both had what looked like flocculated yeast on the side of the bottles and gave enough foam to fill a glass and then some. One thing they had in common was dry-hopping, but I doubt that different packages of hops would do this to different batches. I'm also pretty sure that they may have been in the same fermenter, but I can't be sure since I don't keep track of which beer is done in which fermenter.
The good news is that I made a stout and a wheat between those batches and they don't show any signs of this infection. The bad news is that I have no idea what else might be harboring bacteria: autosiphon, bottling bucket, bottling wand, etc.
I've got a batch in what I think to be the suspect ale pail that has began bubbling again after 10 days with no activity, and I know that the airlock is not a good indicator, but I wonder if this is the infection going to work on another batch.
There's all the info, so here's the question:
What do I need to replace? (I know I could replace everything, but I sure don't wanna) Is there any good soak I could do on my equipment, or am I screwed?
My IPA that I made in December and Bottled in January turned into a foamy mess after 6 weeks in bottles, and I think that the Pale ale I made in January and bottled last month is starting to show some of the same signs. They both had what looked like flocculated yeast on the side of the bottles and gave enough foam to fill a glass and then some. One thing they had in common was dry-hopping, but I doubt that different packages of hops would do this to different batches. I'm also pretty sure that they may have been in the same fermenter, but I can't be sure since I don't keep track of which beer is done in which fermenter.
The good news is that I made a stout and a wheat between those batches and they don't show any signs of this infection. The bad news is that I have no idea what else might be harboring bacteria: autosiphon, bottling bucket, bottling wand, etc.
I've got a batch in what I think to be the suspect ale pail that has began bubbling again after 10 days with no activity, and I know that the airlock is not a good indicator, but I wonder if this is the infection going to work on another batch.
There's all the info, so here's the question:
What do I need to replace? (I know I could replace everything, but I sure don't wanna) Is there any good soak I could do on my equipment, or am I screwed?