Second Sour Batch... Frustrated

[brewchemistry]

Original Post
Have been brewing for just over 2 years, And can easily say i have over 400 Gallons under my belt. And i've never had a spoiled batch EVER.. Im pretty sure this has nothing to do with my experience or anything, But i recently upgraded ALL my equipment for larger output, Kettle, Primary and Secondary storage tanks, Siphons, filters... Everything is recently purchased. and have been experimenting with my recipes, And both batches have been sour.. I bought all this **** that came with this "cleanser" think it may be the that. I have now came to the conclusion it cant be the recipes there solid.. What do you guys thing?! You have to rinse after you use this, Every brew i have made has been used with one step sanitizer (a non rinse), And it just so happens the last 2 batches are spoiled with this new mysterious sanitizer called "B-Bright". Please help before i spoil the next batch?! this is the 2nd Keg down the drain..
Cheers!

Reply 2
Thanks so much for all the responses, Yes i was using one step sanitizer. The mini brew room is the exact same setup i have been using when brewing before.. Never ever spoiled a batch there, The yeast i am using is Safale US-05, I proof my yeast in 95F water for like 20 mins before pitch. Primary and secondary where at a constant 72-74F. I have picked up some star-san and more ingredients today, I am planning on brewing a 12 pack of 12 recipes, I have a table top chemistry set i brew some of my recipes in before i decide to pursue to brew larger quantities. I recently upgraded to like a few new kettles 30 gallon, and a 6 gallon for smaller brews, got 4 new ferm tanks and all new brew accessories, I also have just stocked the yeast bank with a few of my own experimental yeasts and all the Platinum label White labs i can get my hands on, Thanks for all the responses. If anyone has any other questions please feel free to let me know or message. I will respond as soon as possible

 

[H-ost]

If the only thing (other than production output) that has changed is your sanitizing method, then I would suggest changing back to your old sanitizer or going with the well proven no rinse star san.

 

[brewchemistry]

Well yeah actually all the equipment has changed, I literally spend alot of money upgrading everything, new brew kettles, new carboys, new primary tanks... the whole wrap sheet.

 

[duboman]

I agree, most "cleansers" are not sanitizers but their labels are not always so straight forward and sometimes misleading.

I would personally go with oxy soakings and then star san, that's what I do and have never had a bad batch.

 

[H-ost]

Well yeah actually all the equipment has changed, I literally spend alot of money upgrading everything, new brew kettles, new carboys, new primary tanks... the whole wrap sheet.

Even if your equipment has changed I'm guessing your sanitation process has remained the same as far as how you get rid of dirt and how you attempt to sanitize. I have never used anything other than star san for sanitizing and because I know my process works for me I don't feel like gambling with any other sanitizer.

 

[matt99004]

How are you doing your starter?

 

[l3asturd]

If it's a rampant wild yeast strain it will be difficult to get rid of. Hopefully increased sanitization practices will eliminate the problem. When a commercial brewery starts having sour beers where they shouldn't, they sometimes just start making sour beers, it can be that hard to get rid of.

 

[othellomcbane]

If it's a rampant wild yeast strain it will be difficult to get rid of. Hopefully increased sanitization practices will eliminate the problem. When a commercial brewery starts having sour beers where they shouldn't, they usually just start making sour beers, it can be that hard to get rid of.

This is a bit exaggerated and vaguely insulting to breweries that make sour beers. Yeast is yeast. It's not that hard to kill, as people who intentionally brew sour beers know. You want to be careful, sure, but there's a big difference between a few infected batches and full-on sour breweries.

Or maybe Cantillon has just been trying to clone Blue Moon all this time and can't quite get it right.

 

[l3asturd]

This is a bit exaggerated and vaguely insulting to breweries that make sour beers. Yeast is yeast. It's not that hard to kill, as people who intentionally brew sour beers know. You want to be careful, sure, but there's a big difference between a few infected batches and full-on sour breweries.

Or maybe Cantillon has just been trying to clone Blue Moon all this time and can't quite get it right.

Replaced the word usually with the word sometimes in my reply. I have friends in two california commercial breweries (Firestone the more popular) that have had sour problems that turned in to .....marketing opportunities. Agrestic?

Why would someone clone Blue Moon? haha

 

[spearko520]

i've never seen a tub of b brite that seemed new or mysterious, i'm imagining a fake moustache or something- i would say go back to star san or idophor if that's what you used before. Clean all your new equipment extra special- like, good soakings where you can. Or you could condemn your brewery and accidentally and exclusively make sours from here on out.

 

[jfrizzell]

I would recommend switching to Star San. It's no rinse and contact times are short.

One Step as B-Bright are cleaners that also bill themselves as sanitizers. You can use them as sanitizers but contact times are 30-60 minutes and then you have to rinse. Never liked that slick, slimy feeling left behind.

Star San makes for a much simpler process.

 

[brewchemistry]

Thanks so much for all the responses, Yes i was using one step sanitizer. The mini brew room is the exact same setup i have been using when brewing before.. Never ever spoiled a batch there, The yeast i am using is Safale US-05, I proof my yeast in 95F water for like 20 mins before pitch. Primary and secondary where at a constant 72-74F. I have picked up some star-san and more ingredients today, I am planning on brewing a 12 pack of 12 recipes, I have a table top chemistry set i brew some of my recipes in before i decide to pursue to brew larger quantities. I recently upgraded to like a few new kettles 30 gallon, and a 6 gallon for smaller brews, got 4 new ferm tanks and all new brew accessories, I also have just stocked the yeast bank with a few of my own experimental yeasts and all the Platinum label White labs i can get my hands on, Thanks for all the responses. If anyone has any other questions please feel free to let me know or message. I will respond as soon as possible

 

[lumpher]

throw away those crap 1-step sanitizers. like everyone says, go to star-san or iodophor to sanitize. they are NOT effective. i use iodophor, and have never had a problem

 

[brewchemistry]

throw away those crap 1-step sanitizers. like everyone says, go to star-san or iodophor to sanitize. they are NOT effective. i use iodophor, and have never had a problem

Believe me is thrown away, But my last post i made i stated i purchased Star-san and distilled water.. So i can just keep reusing the star-san.. If the PH is under 3 its still good to go

 

[lumpher]

yep. at that pH, it acidic enough to do the job. i only reuse my iodophor once, though. just my preference. it's cheaper than tossing a batch