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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  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


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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





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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


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