Pivzavod
Well-Known Member
I had 2 batches go bad on me recently. My Pumpkin Ale had lacto infection (visible on top) and after bottling it and waiting a few weeks it tasted like ass.
I also did a Belgin Wit that came out looking ok but tasted sour. I kegged it, tried it a week later and it tasted even more sour. So nasty that it was not drinkable, I dumped the batch.
I had another batch French Saison that I thought was infected but it came out very good and I drank every drop of it.
My question is how much bleach do I use to make sure I dont have any nasties in my primaries. Also what if I have wild yeast living in my apartment, is there something I can spray in the kitchen to kill it?
I also did a Belgin Wit that came out looking ok but tasted sour. I kegged it, tried it a week later and it tasted even more sour. So nasty that it was not drinkable, I dumped the batch.
I had another batch French Saison that I thought was infected but it came out very good and I drank every drop of it.
My question is how much bleach do I use to make sure I dont have any nasties in my primaries. Also what if I have wild yeast living in my apartment, is there something I can spray in the kitchen to kill it?