I know that this has been debated a million times, but I haven't found the answer I'm looking for... all posts seem to state the same things, which are kindly repeating words of wisdom but not based on personal experience.
Does anyone have direct experience with the theory of "tiny scratches" in plastic carboys harboring bacteria? In other words, has anyone had an infection problem solved by switching to glass, or has anyone done a bacteria sample from plastic carboys after cleaning and/or sanitizing?
I have a persistent "sour" aftertaste in my last few batches, and I'm trying to narrow down the problem. It could be the carboy, the wort chiller, the bottling equipment, or the bottles themselves. I found one post that said his problem was fixed by diligent cleaning of the wort chiller instead of relying on the boiling wort to sterilize it, but I haven't heard direct experience with plastic carboys vs. glass, and don't know if I should scrap my plastic carboys and buy glass (expensive and wasteful, especially if that's not the cause of the problem), so any feedback would be appreciated!
Thanks in advance!
Does anyone have direct experience with the theory of "tiny scratches" in plastic carboys harboring bacteria? In other words, has anyone had an infection problem solved by switching to glass, or has anyone done a bacteria sample from plastic carboys after cleaning and/or sanitizing?
I have a persistent "sour" aftertaste in my last few batches, and I'm trying to narrow down the problem. It could be the carboy, the wort chiller, the bottling equipment, or the bottles themselves. I found one post that said his problem was fixed by diligent cleaning of the wort chiller instead of relying on the boiling wort to sterilize it, but I haven't heard direct experience with plastic carboys vs. glass, and don't know if I should scrap my plastic carboys and buy glass (expensive and wasteful, especially if that's not the cause of the problem), so any feedback would be appreciated!
Thanks in advance!