Ugh, I have infections.

[brewinhard]

That sucks and can be VERY frustrating! Keep trying to get to the bottom of it so you can solve the problem. Or, just start brewing up some sour ales (flanders, lambics, brett beers). What kind of infection do you think you have? What are the characteristics of it?

[Dmp]

Jesus, I guess I'm really lucky. The only time I got an infection was on my first batch. It was like 1lb of extract and 2lb of sugar....and to bottle I used pellegrino bottles....Needless to say I didn't use sanstar.....I just had a couple of gushers....I was at a LHBSS in Oceanside and they had a sour stout on tap....It was alright but The Funk probably gets old to drink everyday.

[Mylo]

Of the 20 batches I've brewed this year, half have been infected, and it's getting really old. I've replaced my cold side a couple times now, and it never seems to make a difference. I've come to the conclusion that there's just some kind of ambient funk I have here that will be impossible to get around unless I completely enclose my system.

Weird, dude... how do you do your transfers? Do you keg or bottle? I've been transfering closed for some time now - into purged kegs. I use the B3 "sterile siphon" carboy cap/sterile filter setup. Yes, my finished beer does get blanketed with sterile air (as opposed to CO2 pressure transfer) - but I never seem to be able to fit the last little bit in there anyway. Anything I save in bottles I fill from the keg with a CPF. Maybe you should try to adopt some of those practices. Good luck. It must suck being in the slump so long.


Mylo

[HillBeer]

This thread has positively scared the shit out of me. And here I thought I was being paranoid, wearing vinyl gloves and a mask while transferring the wort into my fermenting bucket. Despite all this, my bare hand still touched the inside of the seal on my bucket lid. Well here's to my first batch...

[BDawg]

Evan, the double IPA you brought for us on Tuesday was great. No signs whatsoever of infection. I'd put it high 30's. Was there any difference in your process for that?

[Evan B]

Evan, the double IPA you brought for us on Tuesday was great. No signs whatsoever of infection. I'd put it high 30's. Was there any difference in your process for that?

No difference whatsoever. I've actually had better luck in my last few batches. The only one I've had become infected since late last summer was this Scottish 80/ I just did. I am on the fence on if my holiday ale is showing early signs of infection, I'm gonna wait it out and see.

[Evan B]

Of the 20 batches I've brewed this year, half have been infected, and it's getting really old. I've replaced my cold side a couple times now, and it never seems to make a difference. I've come to the conclusion that there's just some kind of ambient funk I have here that will be impossible to get around unless I completely enclose my system.

Weird, dude... how do you do your transfers? Do you keg or bottle? I've been transfering closed for some time now - into purged kegs. I use the B3 "sterile siphon" carboy cap/sterile filter setup. Yes, my finished beer does get blanketed with sterile air (as opposed to CO2 pressure transfer) - but I never seem to be able to fit the last little bit in there anyway. Anything I save in bottles I fill from the keg with a CPF. Maybe you should try to adopt some of those practices. Good luck. It must suck being in the slump so long.


Mylo

I bottle, but the infections are happening in (or before) the fermenter. I always sample via wine thief before bottling (so I don't waste my time bottling an infected beer), so I know it's not happening after that. It has to be happening between the boil, and the fermenter. I transfer by siphoning with an autosiphon... I've thought that would be a likely place of infection, but replacing it didn't make a difference one way or another.

[brewinhard]

How are you chilling your beer down to pitching temps? Immersion chiller, counterflow (could easily be dirty inside)? Do you chill with the lid on or off? Just trying to get to the bottom of this as I am sure you are too! If your DIIPA came out good, then maybe your bugs don't like the preservative qualities of the hops = brew more extra hopped beers!