Earlier this summer I set out to brew an Orange Zest Coriander Flavoured Whitbier. I fermented it in a Coopers brand fermentation vessel that a friend gave me, the bucket had a loose fitting lid. As it was a busy summer I forgot about the wort after fermentation started, and eventually some fruit flies got in and turned the beer into vinegar as well a birthed a few generations. Quite gross really. Anyway, it took me a few monthes to get up the confidence to use that particular fermenter again though it was cleaned and sanitized with Iodophor. Last month I began to use it again:
The first beer I attempted was a graff type, apple cider/brown ale hybrid with smoked malts. The beer turned into vinegar within two weeks. So i cleaned it again and sanitized it with Iodophor and the next time brewed an English Mild. This beer also is tasting quite sour at two weeks.
I have been brewing several successful batches with my glass carboys, and also even with a basic 5 gallon bucket. But, with this bucket i am 3 for 3 for brew failures, though I had four successful batches before the fruit fly incident. Do you think its the bucket? Is it possible that the sour bacteria has crept into some hard to sanitize nook or cranny not unlike some lambic cask? I appreciate the bucket bc it has easy to read measuring units and is transparent. Now am beginning to think it is fit for the pit.
I usually sanitize by presoaking all instrument and vessels in Iodophor/water solution for several minutes.
Thanks
The first beer I attempted was a graff type, apple cider/brown ale hybrid with smoked malts. The beer turned into vinegar within two weeks. So i cleaned it again and sanitized it with Iodophor and the next time brewed an English Mild. This beer also is tasting quite sour at two weeks.
I have been brewing several successful batches with my glass carboys, and also even with a basic 5 gallon bucket. But, with this bucket i am 3 for 3 for brew failures, though I had four successful batches before the fruit fly incident. Do you think its the bucket? Is it possible that the sour bacteria has crept into some hard to sanitize nook or cranny not unlike some lambic cask? I appreciate the bucket bc it has easy to read measuring units and is transparent. Now am beginning to think it is fit for the pit.
I usually sanitize by presoaking all instrument and vessels in Iodophor/water solution for several minutes.
Thanks