Contaminated Yeast ?!

[Chefencore]

Repeated infections indicate a systemic problem. Replace all your soft plastic, and nuke your metals

I agree mostly- except for the metal nuking part!!

 

[Gameface]

Doesn't sound contaminated to me.

 

[hector]

1

 

[Gameface]

I have already replaced all of my Equipments before starting the current Batch .

"Starsan" and "Saniclean" are not available here to buy .

Sanitizers available to me are :

1- Bleach

2- Iodophor

3- K-Meta

4- Benzalkonium Chloride 10%


Just as Info :

I think my current Batch is contaminated , because it has behaved the same as the previous batches ( after 2-3 Days of vigorous fermentation , the Beer remains cloudy until the end of the Primary Phase and there are always tiny bobbles coming to the surface from the bottom of the Carboy ) .

Primary Phase = 14 Days

I am an Extract Brewer .

Hector

So how does the beer taste? Some yeast takes a long time to settle out and will remain cloudy for weeks or longer. If you're disturbing the wort it will take even longer for the yeast to settle. The yeast produces CO2 which is probably what those bubbles are. There will be some CO2 dissolved into your wort, so it might produce a few bubbles like a slightly carb'd beverage.

I think you're seeing boogey men where there are none.

 

[jonmohno]

Im confused how this turned into a infection thread but did you toss your other beers out or something? Your not going to have a clear beer after 3 days fermentation.My guess is you dont have an infection?The tiny bubbles are just co2? If your tasting your beers too early they could just be having a green taste.

 

[hector]

Doesn't sound contaminated to me.

BUT It was exactly so by previous Batches and they were UNDRINKABLE !

Hector

 

[jonmohno]

How long did you give these undrinkable beers to ferment and bottle? Picking apart your process will help.

 

[Gameface]

BUT It was exactly so by previous Batches and they were UNDRINKABLE !

Hector

What made them undrinkable? How long did you give them to carb? Did you chill them for a week before trying them? Did you use a well established recipe? Did you use water with chlorine in it? Did you ferment too hot?

There is more that can cause bad flavors than contamination. I've been brewing for 9 months and made about 25 batches and haven't had an infected batch yet. I take sanitation seriously, but I'm not obsessive about it. most of my "bad" beer has been a result of allowing it to ferment too hot.

 

[jonmohno]

+1 . pitching too high,usuall above 70 and racking/botteling too early.Sounds like they just needed time. Hector-if you are like everyone else that started,you may be freaking out,we all freaked out on something or worried but usually it turnes out ok.Not enough info, but this is just my observation.

 

[hector]

Im confused how this turned into a infection thread but did you toss your other beers out or something? Your not going to have a clear beer after 3 days fermentation.My guess is you dont have an infection?The tiny bubbles are just co2? If your tasting your beers too early they could just be having a green taste.

I started this Thread because I wanted to find out if the Bacteria comes from the Yeast .

I said , the Beer was cloudy even after the 14th Day and everybody knows that "Safale S-04" has a high Sedimentation .

I have drunk good Beers in my Life and I know how a Beer tastes , But I think my previous Batches were contaminated

because of sour taste ( Vinegar Like ) and bad smell ( 0.0% similarity to any kind of Beer ) .

Hector

 

[windbreaker123]

I think your full of b/s. Reading your other posts of using bakers yeast. I don't believe that you have made anything . No pic = it didn't happen. Your claim yeast is costly where you are. What are the price of buckets ?

 

[windbreaker123]

14 days ??? and you think you would have a clear and aged beer ???

 

[likwidbliss]

maybe beer making isn't your thing.

 

[hector]

I used Deionized water ( RO ) and Light DME .

Re-hydrated the Yeast at 25C ( using bottled spring water which was boiled ) and by pitching the Temp. of the Wort was 22C .

After pitching , I reduced the ambient Temperature gradually to 19C and it is already at 19C for the 7th Day .

By previous Batch the ambient Temp. was 17C .

Fermentation Temp. of "Safale S-04" is 15-24C .

I did not bottle the previous Batches because of contamination .

They didn't smell even like a green Beer . They were total sour ( like Vinegar ) and flat .

Hector

 

[hector]

I think your full of b/s. Reading your other posts of using bakers yeast. I don't believe that you have made anything . No pic = it didn't happen. Your claim yeast is costly where you are. What are the price of buckets ?

Ale Yeast was not available to me earlier and my only Option was Bread Yeast .

It does NOT matter if you believe or not .

I'm NOT a FOOL Person to sit in front of my PC and waste my and others' time to say something that never has happened .

I have no Digital Camera . So , I can not make a Picture of my Batch .

Perhaps I will try to borrow some from a friend .

I've got two food-grade plastic Buckets from a Restaurant for free !

They are used as Yoghurt Buckets .

Any other Questions dear windbreaker123 ?!

Hector

 

[agodfrey11]

free buckets sound like the problem to me....

 

[Yooper]

Ale Yeast was not available to me earlier and my only Option was Bread Yeast .

It does NOT matter if you believe or not .

I'm NOT a FOOL Person to sit in front of my PC and waste my and others' time to say something that never has happened .

I have no Digital Camera . So , I can not make a Picture of my Batch .

Perhaps I will try to borrow some from a friend .

I've got two food-grade plastic Buckets from a Restaurant for free !

They are used as Yoghurt Buckets .

Any other Questions dear windbreaker123 ?!

Hector

Yoghurt buckets? Well, since yoghurt is loaded with lactobacillus, I think we've found the cause of your infection!!!!! Lacto should be kept a million miles away from your beer. Lacto infection tastes sour, and the bottles will "gush".

 

[jonmohno]

sounds like lacto then. Pitch the buckets opt for some pastry or non-cultured buckets elseware.Or new.Do you notice many scratches in the buckets?

 

[eanmcnulty]

YES , YOU ARE SOOOO L U C K Y !!! Believe me !

I did each time exactly as you did with the Sachet .

Now I'm totally confused and of course ANGRY !

Hector

Well, after 44 batches, that's about at least 10 to 15 times I have split the yeast pack, stapled it, and tossed it into the fridge, I will probably keep doing what I have been until I get a bad one.

 

[hector]

Yoghurt buckets? Well, since yoghurt is loaded with lactobacillus, I think we've found the cause of your infection!!!!! Lacto should be kept a million miles away from your beer. Lacto infection tastes sour, and the bottles will "gush".

I did NOT use these Buckets for brewing , as I do only the Primary and then bottle the Beer .

All my previous Batches were brewed in plastic Water Jugs .

Hector

 

[hector]

sounds like lacto then. Pitch the buckets opt for some pastry or non-cultured buckets elseware.Or new.Do you notice many scratches in the buckets?

I did NOT use Buckets for brewing , as I do only the Primary and then bottle the Beer .

All my previous Batches were brewed in plastic Water Jugs .

p.s. Would you please write your Replies in the other Thread titled " How to use dry Yeast ?"

Hector

 

[agodfrey11]

Why would you mention these buckets if you don't use them in your brewing process. I think I can speak for everyone here and say that you are not giving us any good details to work with then we can't help figure out why all of your batches are coming out contaminated.

You also seem to have an attitude with everyone here when all we are trying to do is help you. I have seen from experience that everyone that replies to beginners threads are trying to be as nice and helpful as possible to help people learn this great hobby.

Go ahead and give us your entire process from start to finish (any small details help) and I am sure some of the moderators or senior members can pinpoint exactly what is wrong. If you are going to have an attitude with the people that are helping you then people are not going to want to help you.

 

[Gameface]

I've never liked the way my beer tastes coming out of the fermenter. I keg and when I try my beer as soon as it is decently carb'd I usually say to myself, "This batch sucks, oh well, better luck next time..." only to give it another week and fall in love with it. Now that I've done that a few dozen times I'm slowly starting to relax and realizing that good beer is the product of time and up until you've really given it enough time it isn't good beer yet. You'll be disappointed and think that you've done something wrong. The fact that you dumped your beer before bottling (after what, two weeks in the fermenter?) tells me that you never gave your beer a chance.

Had you left it in the fermenter for three weeks, bottled and let bottle condition at least another three weeks at 70f, then chill for a week before drinking and STILL said it tasted contaminated then I would think you might really have a problem.

From what you described doing I think you're chasing a boogey man.

 

[hector]

Why would you mention these buckets if you don't use them in your brewing process. I think I can speak for everyone here and say that you are not giving us any good details to work with then we can't help figure out why all of your batches are coming out contaminated.

You also seem to have an attitude with everyone here when all we are trying to do is help you. I have seen from experience that everyone that replies to beginners threads are trying to be as nice and helpful as possible to help people learn this great hobby.

Go ahead and give us your entire process from start to finish (any small details help) and I am sure some of the moderators or senior members can pinpoint exactly what is wrong. If you are going to have an attitude with the people that are helping you then people are not going to want to help you.

I started another Thread titled " How to use Dry yeast ? " because there were not enough replies to this Thread .

The Discussion were on its way by that Thread and suddenly Someone with the Username "windbreaker123" came through and

said that he/she doesn't believe in what I'm saying and I'm making a Story out of it since I haven't put any Picture of my Batch !!!

He/She asked me also how much I paid for the Buckets because he/she must have thought that I have brewed my Batch in a Bucket .

I replied that I have no digital Camera and can not take a Picture of the Batch and I've got the Buckets for free from a Restaurant .

The others who were discussing with me on this Thread thought also that I'm using a Bucket as the Primary .

That Thread has been suddenly deleted and no one told me the Reason !

p.s. I haven't any attitude with anyone in this Forum . you have probably misunderstood .

I've learned a lot about brewing since January 2010 as I joined this Forum .

Hector

 

[ArcaneXor]

That Thread has been suddenly deleted and no one told me the Reason !

Hector

Probably because they were near-duplicates of each other. No worries.

Hector, can you tell us where you live? Some other members of this forums might live nearby and may be able to advise you better, given the limited availability of supplies at your location.

Also, please post detailed information about one of the recipes and the process you used for a recent batch, giving as much detail about it as you can. The more information we have, the more we may be able to identify what is going so wrong.

One thing I would suggest is switching to glass jugs to ferment in. I use glass for small batches, and one of it's major advantages is the easy of cleaning and sanitation, as long as the glass remains unscratched.

 

[WhiskeyR]

It was probably deleted because you posted two threads asking the same question.

 

[hector]

Hi ! Nice to hear from you again !

I was worrying that the members who were discussing with me on that Thread may forget that and I'll be alone with the Case .

I live in the Middle East and there are no brewing supply Shops here and I can not order

such things online because the Post won't bring it to me .

Glass Carboys are TOO EXPENSIVE here .

As I said , I use plastic water Jugs now and they are Deionized Water containers ( Vol. = 5 Liters ) .

I buy one filled with deionized Water for 2.20$ and then use both the Water and the Jug for brewing .

Hector

 

[Malintent]

Do you use an airlock on your primary fermentor, Hector? It sounds like you live in an environment that is hostile to brewing (dirty, no local supplies.etc..)

 

[hector]

Do you use an airlock on your primary fermentor, Hector? It sounds like you live in an environment that is hostile to brewing (dirty, no local supplies.etc..)

Of course I use an Airlock !

Hector

 

[ArcaneXor]

Not talking about glass carboys, but glass jugs, about 4-5 liters in size. Usually they come filled with juice.