So, here is my situation. I made a starter this week that I used harvested America ale yeast. It was harvested from a beer I made 6 months ago a stepped up with two 2 L starters (so I could harvest from the starter). After 24 hours I pulled it off the stir plate and noticed it had an odd smell. Very sulfury. I am a brewer at a local brewery that has a lab so I took it to them and confirmed it was infected with pecdo. Crap right?
Well I figure I can use this as a chance to experiment. At my brewery, if we have infected yeast, we wash it with phosphoric acid. However, this has its downsides. It doesn't kill everything and it can hurt viability
After doing some research, some breweries are using chlorine dioxide to clean there infected yeast. Luckily enough, this is very easy to get. They make chlorine dioxide tablets for hikers to clean creek water.
I am going to split the starter into three different jars. One as a control, one using the phosphoric acid, and one using the chlorine dioxide.
Let me know what you guys think?
PS
I will share the results when I get them!
Cheers
Well I figure I can use this as a chance to experiment. At my brewery, if we have infected yeast, we wash it with phosphoric acid. However, this has its downsides. It doesn't kill everything and it can hurt viability
After doing some research, some breweries are using chlorine dioxide to clean there infected yeast. Luckily enough, this is very easy to get. They make chlorine dioxide tablets for hikers to clean creek water.
I am going to split the starter into three different jars. One as a control, one using the phosphoric acid, and one using the chlorine dioxide.
Let me know what you guys think?
PS
I will share the results when I get them!
Cheers