Hi guys, really big thanks for the support here; just a really quick clarification; not trying to correct anybody or anything.
For the drinkable batch; which was the 2nd batch; the wort was fermented from Sunday to Saturday; which was approximately 6.5 days worth of fermentation. Following that was 1 week of carbonation before opening to drink. Subsequent batches took 3-4 days to turn really vinegary sour. I am not too sure with the water here in Singapore as we drink it from the tap; and I do know of some craft brewers (read from blogs and such) that they use chilled boiled tap water to top up and cool off their wort.
However, I am now narrowing the infection source to be from the fermenter itself. This is because the in the first batch, I left the wort to cool for too long (4 hour plus minus to be specific) and I believe the infection could have started from there. Also, recently, after washing the fermenter, with 24 hours of bleaching solution, rinsing and spraying with Starsan, I forgot to remove the lid off the fermenter to allow evaporation. As such, the Starsan solution could not evaporate and remained in the fermenter. That same liquid turned milky today and smelt slightly reminiscent of the failed batches of beer previously. I smelled my Starsan sprayer and it does not look milky nor did it have a sour smell to it.
As such, I would like to ask the good community of homebrewtalk.com if my problem really did come from the fermenter. If so, how do I get rid of that infection? I also have a spigot but I cannot break it down, hence all I can do is to submerge the spigot into a pail of bleached water; and then spray with Starsan again. I only fear that it is not enough. May I humbly ask you guys if there's any way to save the fermenter without buying a new one?
If you need to know, my fermenter is the Coopers 'new' fermentor, with a krausen collar and a spigot that can be detached from it.
Thank so much for the support guys!
For the drinkable batch; which was the 2nd batch; the wort was fermented from Sunday to Saturday; which was approximately 6.5 days worth of fermentation. Following that was 1 week of carbonation before opening to drink. Subsequent batches took 3-4 days to turn really vinegary sour. I am not too sure with the water here in Singapore as we drink it from the tap; and I do know of some craft brewers (read from blogs and such) that they use chilled boiled tap water to top up and cool off their wort.
However, I am now narrowing the infection source to be from the fermenter itself. This is because the in the first batch, I left the wort to cool for too long (4 hour plus minus to be specific) and I believe the infection could have started from there. Also, recently, after washing the fermenter, with 24 hours of bleaching solution, rinsing and spraying with Starsan, I forgot to remove the lid off the fermenter to allow evaporation. As such, the Starsan solution could not evaporate and remained in the fermenter. That same liquid turned milky today and smelt slightly reminiscent of the failed batches of beer previously. I smelled my Starsan sprayer and it does not look milky nor did it have a sour smell to it.
As such, I would like to ask the good community of homebrewtalk.com if my problem really did come from the fermenter. If so, how do I get rid of that infection? I also have a spigot but I cannot break it down, hence all I can do is to submerge the spigot into a pail of bleached water; and then spray with Starsan again. I only fear that it is not enough. May I humbly ask you guys if there's any way to save the fermenter without buying a new one?
If you need to know, my fermenter is the Coopers 'new' fermentor, with a krausen collar and a spigot that can be detached from it.
Thank so much for the support guys!
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