brianpablo
Well-Known Member
The bugs are back, and it's not on purpose. I've got a recurrence of an infection I had last year that I think is probably lactobacillus. Is that more or less what this looks like? (The awkward looking shots are taken from above the carboy)
This stuff always ends up turning up about a week after active fermentation is over. It's happened in a glass carboy and in two Better Bottles. It seems especially more likely to happen if I've dry-hopped something or have taken a few gravity readings but haven't had a chance to bottle. I had one Belgian pale ale that was tasting great so I decided to dry hop and cold crash. A film starting showing up on the top of it but I ignored it and bottled anyway - the stuff has a horrid bitterness to it. I think that's probably why an amber I recently made tasted a little strange. I managed to make a pale ale that's quite tasty, the only thing is it always seems overcarbonated, which I gather could be the result of an infection.
I've gone through everything - carboys, lines, filters, diffuser stone, auto syphon, thief. At this stage I'm wondering if it's not something floating around in the bathroom where I keep the carboys. We don't use it much so we don't clean it much, and perhaps the air settles in after gravity readings and the bugs take over. For a while I was using fermentation buckets that I got rid of because I was worried they were oxygen permeable. It also occurred to me that it could be refrigerator bacteria somehow creeping into yeast, but that doesn't quite square with it being lacto.
I've also taken do doing reduced boil times as I do smaller batches, sometimes for as little as half an hour. That might mean less time to kill of bacteria, but also hard for me to imagine that bacteria can survive being boiled at all, much less for that long.
I honestly can't think of anything else. I may try to scour the bathroom with bleach and air the place out. Sorry for the rant, nothing's more of a downer than dumping brau.
This stuff always ends up turning up about a week after active fermentation is over. It's happened in a glass carboy and in two Better Bottles. It seems especially more likely to happen if I've dry-hopped something or have taken a few gravity readings but haven't had a chance to bottle. I had one Belgian pale ale that was tasting great so I decided to dry hop and cold crash. A film starting showing up on the top of it but I ignored it and bottled anyway - the stuff has a horrid bitterness to it. I think that's probably why an amber I recently made tasted a little strange. I managed to make a pale ale that's quite tasty, the only thing is it always seems overcarbonated, which I gather could be the result of an infection.
I've gone through everything - carboys, lines, filters, diffuser stone, auto syphon, thief. At this stage I'm wondering if it's not something floating around in the bathroom where I keep the carboys. We don't use it much so we don't clean it much, and perhaps the air settles in after gravity readings and the bugs take over. For a while I was using fermentation buckets that I got rid of because I was worried they were oxygen permeable. It also occurred to me that it could be refrigerator bacteria somehow creeping into yeast, but that doesn't quite square with it being lacto.
I've also taken do doing reduced boil times as I do smaller batches, sometimes for as little as half an hour. That might mean less time to kill of bacteria, but also hard for me to imagine that bacteria can survive being boiled at all, much less for that long.
I honestly can't think of anything else. I may try to scour the bathroom with bleach and air the place out. Sorry for the rant, nothing's more of a downer than dumping brau.