My First Yeast Infection...From Chocolate.

[Arneba28]

So the third batch that I ever did was bottled back in October. So its 6 months old or so. It was a Chocolate English Stout. I did not know at this point that you shouldnt use real chocolate and instead should use powder. So I threw in 1# of Milk wafers. It tasted awsome but I was down to just a 1/2gal growler and 1 bottle that I am saving to see how it ages. I figured I would get rid of the growler, why bother aging that. So I open it tonight. Carbonated to all hell, and ohh boy did it gush. So I taste it,,,,,,,,,,,,,,,,ass.
and down the drain. On the good note...the first 4.5gal were great back in January when I drank them.
And this boys and girls is why you sanitize and dont use milk chocolate from the bulk bins at the grocery store!!!

Just thought I would share my disapointment.

 

[g_rath]

well brewing is all about learning (and drinking lots of beer). But at least the first part was good.

 

[Flyin' Lion]

Did you add the chocolate in secondary? I've always added chocolate to the boil and that shouldn't matter what type as long as its being sterilized by the boil.

 

[EdWort]

And this boys and girls is why you sanitize and dont use milk chocolate from the bulk bins at the grocery store!!!

Just thought I would share my disapointment.

Sorry to hear that. Bummer dude!

This is one reason why I practice Reinheitsgebot (Water, Barley, & Hops only). No adjucts, no fruit, no spices, no tree limbs, no pine cones, and no candy in my beer.

 

[Arneba28]

No tree limbs huh!!!I would honestly try that. Maybe a pine tree limb perhaps.
I added the chocolate at flame out and I think that could of been the problem, or possible my could of been my procedures. I didnt get real strict with my sanitation untill after that batch.

 

[EdWort]

I find that if you are anal retentive in regards to sanitation, that your risk of infection is very very low.

SWMBO thinks I'm nuts as I sanitize everything, wear latex gloves, and turn off the heat/AC (no air movement) when I'm working with wort, beer, or kegging. So far, no infections evah!

 

[blacklab]

It doesn't look like anyone else has noted that the OP did not have a 'yeast infection' in his beer. His beer was infected, not the yeast.

I personally encourage a yeast infection in each and everyone of my beers.

Could be me just being pissy, though!

 

[Revvy]

And this boys and girls is why you sanitize and dont use milk chocolate from the bulk bins at the grocery store!!!

You really think EVERYBODY uses those handy dandy scoops that are usually chained to the sides of each bin?

Picture this if you will....

3 year old boy....Finger in nose....wipes hand on dirty jeans then......reaches in bin and yells, "Mommy mommy look what I have....CANDY!!!!!"

nuff said.


Sorry about your brew, though.

 

[WBC]

I find that if you are anal retentive in regards to sanitation, that your risk of infection is very very low.

SWMBO thinks I'm nuts as I sanitize everything, wear latex gloves, and turn off the heat/AC (no air movement) when I'm working with wort, beer, or kegging. So far, no infections evah!

That's why we both have no bad tasting beer. I guess this has to be learned the hard way by some brewers even when it gets repeated every day on this forum.

 

[DeadYetiBrew]

Baker's Chocolate..... i used 100% Cacao in a stout, was great... somewhere along the lines we did get an infection though (i blame it on poor sanitation practices at some points), however the chocolate was in with the boil so....

Anyway, if anything i'd use Unsweetened Bakers Chocolate, or the unsweetened powder....