HOMEBREW Digest #5249 Mon 05 November 2007

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  Re: Serial brewing: is recleaning the fermenter necessary? ("Shayne Wissler")
  sour bottled beer (Matt)
  Water ("Scott Pierce")

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---------------------------------------------------------------------- Date: Sun, 4 Nov 2007 21:55:33 -0700 From: "Shayne Wissler" <wissler at gmail.com> Subject: Re: Serial brewing: is recleaning the fermenter necessary? Hi, I'm planning a serial brew (Belgian single, dubbel, trippel--reusing yeast at each step). I have a conical fermenter. Is it necessary/desirable to clean the fermenter between batches? What are the advantages to cleaning when you're just going to reuse the yeast? Shayne Return to table of contents
Date: Mon, 5 Nov 2007 09:46:23 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: sour bottled beer Alexandre, I suffered through similar problems for a while. One way to avoid going crazy from the frustration is to focus on exactly what you know and do not know about the problem, and take steps to eliminate various possibilities. First, you say the beer tastes good before bottling, and bad/sour a few weeks later. This eliminates the possibility that your malt or hops are creating this bad flavor, and leaves only two possibilities: 1. An infection is creating the sourness 2. The bottles have something non-biological in them that makes the beer taste sour The second possibility seems unlikely, since you also make beers that do not have this problem. On the other hand, I am not certain what you are using to sanitize your bottles--perhaps some residue is the culprit. I once had a batch become bad in the bottle not from infection, but because I changed the way I rinsed chlorine solution off of the bottles, and the new process did not work well. Infection is more likely to be the problem. Many infections cause a sour taste to develop. Does EVERY bottle develop this taste, and at roughly the same rate? If so then you can be confident that the batch of beer itself is infected (rather than individual bottles). Infection can be a difficult problem to solve, and the way I eventually solved it was to examine every item that touched the beer after it stops boiling, and how it is sanitized. That was actually not enough for me to solve my problem I also had to challenge what I thought I knew about sanitizing, especially by heat. You should make sure you are using the recommended contact times and concentrations for the chemical sanitizers you use, and if you are sanitizing anything by heat then make sure that sanitizing process fits some accepted standard such as government guidelines for pressure cooking or dry heat sterilization. If you sanitize anything by heat, I can help you determine whether your process meets proven standards if you post it here. How do you chill your beer? That's a very common place in the process for contamination. How do you aerate your beer? How do you sanitize bottles? What do you ferment in and how do you sanitize it? Matt Return to table of contents
Date: Mon, 5 Nov 2007 16:55:39 -0800 From: "Scott Pierce" <manoftroy at gmail.com> Subject: Water I brewed my first batch in a few years. This is an extract batch plus a pound of crystal that I started with only five gallons of water. I should of started with six gallons. What affect will this have on the batch? Could I do a second fermentation plus add some new water? Thanks Scott Return to table of contents
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