If that's the case, should I dump it all out?It's hard to tell, picture isn't sharp/focused enough. But I think it's a pellicle. Similar to the one you had before.
Likely due to an infection (an unwanted microorganism) lingering in the beer.
Mold doesn't grow on beer surfaces like that.
Didn't we talk about this before?If that's the case, should I dump it all out?
let's also consider the fact that you're using a Belgian yeast.
The OP lives in Iran, it's in his sidebar profile.Also, consider alternating Star-San and Iodophor as your primary sanitizers.
*At rated fermenter temperatures : )1. Oxyclean or similar unscented oxygen based cleaner. Soak your fermenter in it using really hot water. You can use it to clean the bottles too. Rinse well afterwards!
Some people who frequently travel abroad buy and sell that stuff on InstagramThe OP lives in Iran, it's in his sidebar profile.
He has very few brewing luxuries, nothing like we have available here in the western world.
I doubt he used a Belgian yeast. Yeast is barely available there. He mentioned in other threads that even an 11 gram pouch of US-05 is rare and very expensive.
Same for sanitizers, Starsan is unavailable. Iodine/Povidone, as it's widely used in the food industry, is probably his best chance.
I will use my dishwasher next time for it's conveniece, but I'll use starsan too, just to be sureQuick and (not so) dirty workarounds for star San anstinents:
1. Oxyclean or similar unscented oxygen based cleaner. Soak your fermenter in it using really hot water. You can use it to clean the bottles too. Rinse well afterwards!
2. Boiling water. Directly before brewing, throw two litres of boiling water into your fermenter (check if it can take the heat before, most HDPE can take it). Also let the boiling water run through taps etc. Make sure to close the fermenter after inserting the boiling water, the steam will sanitise it, don't seal it air tight, otherwise it might crack.
3. Throw your bottles in the dishwasher on highest temperature without any detergent. This sanitises the bottles, they need to be visible clean before going on.
With this routine, star san is kind of obsolete.
Ah, good!I have starsan, made a solution with a pH of 2.8
I've heard that as long as the ph is below 3 it will work, right?Ah, good!
You don't need to make buckets full of the working solution.
1 liter at a time is plenty. You can swirl it or mop it on with a washcloth.
A working solution will keep for at least a week, even several weeks or much longer.
It may lose some of its potency over time, as we've found out recently.
A working solution is 1 fl oz of concentrate per 5 U.S. gallons.
That's 6 ml per gallon.
Or 1.6 ml per liter.
Many brewers use a spray bottle.
No thats not always true, there are a lot of threads about it, some even say it only works for an hour after mixing.I've heard that as long as the ph is below 3 it will work, right?
We'd need to see conclusive proof of that, it's most definitely not my experience. If a working solution's "halftime" is only one hour, we would be seeing infections all over the place.some even say it only works for an hour after mixing.
I've heard that as long as the ph is below 3 it will work, right?
The one hour thing is an FDA requirement for use in a commercial food preparation setting. Diluted Starsan remains effective for much longer than an hour, but there is debate about just how long and whether pH alone indicates that it can still do its job. Apparently the surfactant is less stable than the acid, so if it doesn't foam the way it did when it was fresh then it's probably lost at least some of its effectiveness.No thats not always true, there are a lot of threads about it, some even say it only works for an hour after mixing.
I've noticed the foam not being quite as thick and covering in a working solution that's a week or a couple weeks old. Stored in a 3.5 gallon covered plastic bucket.the surfactant is less stable than the acid, so if it doesn't foam the way it did when it was fresh then it's probably lost at least some of its effectiveness.
T.t.t.too late...I'm not convinced that is an infection at all. I would not dump. At least wait and see how it tastes/smells.
I ended up dumping it all out
It had been exposed to oxygen from the get-go
Also, I could smell some fusel alcohol in there, fermentation temperature was at 20-22 the whole time, but I think I might've underpitched
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