Mechphisto
Well-Known Member
- Joined
- Dec 28, 2012
- Messages
- 68
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I've had ANOTHER batch completely ruined, now. Just opened the first bottle of this batch and it's horrifically sour! Nauseatingly sour.
I am SO careful about cleaning and sanitation! Nothing comes near my beer unless it's been oxypowder-stuff cleaned and soaked or sprayed with StarSan sanitizer (pH checked to be strong!)
These are the things that I can think of that may be the culprit; any feedback on the likelihood?
1. As I cooled the wort using a wort chiller, it took 20 minutes to get it down to 70F. As it was doing so, I left the pot uncovered and I kept gently stirring the entire time to help move move the liquid around the chiller.
Could it have gotten infected being open like that?
2. To help quickly cool the wort and bring the volume up to 5 gal, I use a couple chilled gallons of sealed sanitized drinking water. I spray the jug, the lid, and even the neck of the jug after removing the cap with sanitizer before I pour the water in, even so, could it pick something up from that?
3. On the 3rd day of the primary fermentation, I discovered it had basically overflowed the 5gal carboy... Even though I used a blow-off hose with the end down in a bucket of sanitized water, beer had bubbled up through between the neck of the carboy and the tube (which was SUPPOSED to be tightly sealed in the neck. The brew supply store I got it from for that purpose is telling me no way it was too small... yet I had a bool of beer on the floor around the carboy to prove otherwise. I sanitized and wrapped cellophane around the neck and hose for the remainder of the primary fermentation.
Thanks for any feedback!!
Liam
I am SO careful about cleaning and sanitation! Nothing comes near my beer unless it's been oxypowder-stuff cleaned and soaked or sprayed with StarSan sanitizer (pH checked to be strong!)
These are the things that I can think of that may be the culprit; any feedback on the likelihood?
1. As I cooled the wort using a wort chiller, it took 20 minutes to get it down to 70F. As it was doing so, I left the pot uncovered and I kept gently stirring the entire time to help move move the liquid around the chiller.
Could it have gotten infected being open like that?
2. To help quickly cool the wort and bring the volume up to 5 gal, I use a couple chilled gallons of sealed sanitized drinking water. I spray the jug, the lid, and even the neck of the jug after removing the cap with sanitizer before I pour the water in, even so, could it pick something up from that?
3. On the 3rd day of the primary fermentation, I discovered it had basically overflowed the 5gal carboy... Even though I used a blow-off hose with the end down in a bucket of sanitized water, beer had bubbled up through between the neck of the carboy and the tube (which was SUPPOSED to be tightly sealed in the neck. The brew supply store I got it from for that purpose is telling me no way it was too small... yet I had a bool of beer on the floor around the carboy to prove otherwise. I sanitized and wrapped cellophane around the neck and hose for the remainder of the primary fermentation.
Thanks for any feedback!!
Liam
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