Can Wyeast 3711 Contaminate Equipment?

[Calder]

I first used 3711 earlier this year. It was bottled 3/31/11 at 1.002 (97% attenuation).

All 6 beers I have made since then have also had high attenuation, using 4 different yeasts: 1 more with 3711 (100%), 1 with Pacman (91%), 3 with Essex, WLP022 yeast (96%, 93%, 95%), and one with Brett-B, WLP650 yeast (97%). These attenuations are 5 to 10% higher than my previous experience with these yeasts, and what I was expecting. I use a swamp cooler, so I'm not getting crazy fermentation temperatures.

It's probably crazy, but I am wondering if the 3711 has somehow contaminated my equipment. It's not Brett or other super-attenuating bug because there is no souring or Brett flavors, and it's happening far too quickly (3 to 4 weeks). I keep my fermenters filled with a mild bleach when not is use, and also run that same sanitizer through my hoses both before and after use. I would have thought it was sufficient to knock-out any sacc present.

I do partial mash, I tend to mash low (about 148 - 150), but more than half the fermentables come from extract.

 

[beergolf]

I have used 3711 many times and have never had that problem.

Great yeast BTW.

 

[Red_Zeppelin]

The only times I've had that happen is when I've bottled a batch of 3711 and racked something into the same carboy without cleaning it well enough. I just figured some of the yeast survived and took off in the new wort. Never had a problem with it in other equipment, though.

 

[jlpred55]

The answer to your question is no. 3711 is not going to survive anymore than any other yeast to good sanitation practices. Are you using the same fermenter or other yeast handling items for all your batches? If not you likely have an issue with the mash, thermometer could be off or your hydrometer is out of scale. Test both. The thermo in ice water and boiling water and the hydrometer in distilled.

I highly doubt it is the yeast...

 

[Calder]

Hydrometer is fine. One of the first things I checked. I use multiple thermometers when I do my mash, so I don't think anything is up with that.

The reason I am questioning the 3711, is because this phase of high attenuation started right after my first batch using it. I prefer my beers to attenuate well, but really need to know what I am going to get so I can plan on it.

I have been thinking about it, and one thing that is common to all 6 of these batches, is the extract that I used. Briess Pilsner LME all from the same 33 lb container. I might send a message to Briess to see if they have had any problems with any batches of LME.

I have a new batch going with some new LME (PM+LME). It's a Barleywine using PacMan. Started at 1.100, and is currently at 1.026 and still working. I'll see how far this one comes down.

 

[jtejedor]

100 percent attenuation holy crap.:cross: Pacman can freaking chew through some beer too so I would expect high attenuation on that barley wine as well.

 

[SickTransitMundus]

Pacman and brett are highly attenuative to begin with. Brett needs special measures to prevent cross-contamination. Personally, I throw out anything plastic or rubber that touches a brett beer. You might want to do the same to get rid of your purported 3711 infection, though I've never had a problem with it.

I agree with the above post - examine your mash parameters, and maybe your recipe as well. If you skimp on specialty grains, you can get overattenuation.