So I keg more than half of my beers and have never had a problem with any infections when I keg.
I have bottled about probably 5-6 batches now and most of them have been become infected. I am not sure what it is, but it gets more and more carbonated as the time goes on the the flavor just becomes worse and worse until it really just becomes undrinkable.
I am trying to figure out where they are becoming infected because I steralize everything I use each step of the way. Not sure as to why certain batches would be infected but not others.
Each time after I use my equipment I clean with oxyclean then rinse thoroughly with water then before I use it I sanitize with starsan.
The only thing I can think of that I use when bottling that I don't when kegging would be the bottling bucket and the container I boil the priming sugar in. I clean and sanitize the bottling bucket and clean the boiling pot or measuring unit I boil in the microwave but I would have thought that any left over anything would be cleaned from the heat of boiling.
2 of the batches could have been from secondary additions (coconut which I baked thoroughly and another batch of vanilla beans which I sat on Vodka for a week)
Anyone have any suggestions I could try and narrow my problem down to so I stop wasting beers?? Really pissing me off because they have been some good beers right at bottling and so I go to let them age a bit and .... CRAP!
Thanks all for any advice you might give!
I have bottled about probably 5-6 batches now and most of them have been become infected. I am not sure what it is, but it gets more and more carbonated as the time goes on the the flavor just becomes worse and worse until it really just becomes undrinkable.
I am trying to figure out where they are becoming infected because I steralize everything I use each step of the way. Not sure as to why certain batches would be infected but not others.
Each time after I use my equipment I clean with oxyclean then rinse thoroughly with water then before I use it I sanitize with starsan.
The only thing I can think of that I use when bottling that I don't when kegging would be the bottling bucket and the container I boil the priming sugar in. I clean and sanitize the bottling bucket and clean the boiling pot or measuring unit I boil in the microwave but I would have thought that any left over anything would be cleaned from the heat of boiling.
2 of the batches could have been from secondary additions (coconut which I baked thoroughly and another batch of vanilla beans which I sat on Vodka for a week)
Anyone have any suggestions I could try and narrow my problem down to so I stop wasting beers?? Really pissing me off because they have been some good beers right at bottling and so I go to let them age a bit and .... CRAP!
Thanks all for any advice you might give!