Persistent infection nightmare

[Dcpcooks]

Hey, this is the best thread I've come across as I try to resolve my current issues with persistent infected batches. I thought I had isolated it to a keg issue but likely not (heating dip tubes and removable components at 200 deg C for an hour and boiling hot caustic on everything else didn't provide the step change i was after). Just wondering if you have an update? I too suspect airborne bacterial issues.



One approach is to hot cube my next batch (two x 15 litre cubes) and sending them off to two brew buddies to independently ferment and bottle+keg (obviously I'd like to get a least a few of those bottles!).

Papa this is a two year old thread. I'd suggest you start a new one where you describe your process, experiences and anything else you have that can help folks help you.

If you really have an airborne bacteria problem you'll really need to do a deep clean on your space. I suspect it's something other than that. Unless your going no chill in an open fermentor airborne issues are very few and far between.

I have barrels of sour beer in my brew space. I've broken mason jars full of sour microbes in the space. I have two barrels of lambic that were spontaneous fermentations from the wild yeast living in my brew space. I can and do make clean beers with nothing more than a PBW wash, hot rinse and star San rinse as my cleaning process. So in my humble opinion it's something you've missed.

We'd love to help so tell us a bit more about the what where when and how you brew!

 

[Kyle1111]

Hey, this is the best thread I've come across as I try to resolve my current issues with persistent infected batches. I thought I had isolated it to a keg issue but likely not (heating dip tubes and removable components at 200 deg C for an hour and boiling hot caustic on everything else didn't provide the step change i was after). Just wondering if you have an update? I too suspect airborne bacterial issues.

One approach is to hot cube my next batch (two x 15 litre cubes) and sending them off to two brew buddies to independently ferment and bottle+keg (obviously I'd like to get a least a few of those bottles!).

Hello. I just saw this thread come up on my email now. Sorry if it's very old. Just wanted to make sure you got the help you came here for.

Did you sort it out? If not here's what I would suggest: if you send your wort to your friends and they turn out fine, all you know is your hot-side procedure is not to blame.

If I was you I would make a very small batch (not even intending to drink it since you know it will probably become infected) out of very basic/cheap/old ingredients and take and keep a sample from each stage post-boil. Keep the samples in say sealed and sanitised plastic cola bottles. That way you will be able to wait and see where the infection kicks in.

Good luck.

 

[Papa]

Papa this is a two year old thread. I'd suggest you start a new one where you describe your process, experiences and anything else you have that can help folks help you.

If you really have an airborne bacteria problem you'll really need to do a deep clean on your space. I suspect it's something other than that. Unless your going no chill in an open fermentor airborne issues are very few and far between.

I have barrels of sour beer in my brew space. I've broken mason jars full of sour microbes in the space. I have two barrels of lambic that were spontaneous fermentations from the wild yeast living in my brew space. I can and do make clean beers with nothing more than a PBW wash, hot rinse and star San rinse as my cleaning process. So in my humble opinion it's something you've missed.

We'd love to help so tell us a bit more about the what where when and how you brew!

Hey, this is really valuable info. Thank you. There's two broad types of responses re infection - the "it's ok, there's something obvious you've missed" and the "I believe in mystery bugs". I prefer the former - far more encouraging!