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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Contamination problem (alejandro ramirez)


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Date: Thu, 27 Jun 2013 15:05:02 -0700 (PDT)
From: alejandro ramirez <guaild at yahoo.com>
Subject: Contamination problem

Hi all you brewers out there. I have a comment/question with which hopefully

someone can help me.

I've been brewing a honey amber ale for a while now; the OG is about

mid-60s, FG around 12, using Fermentis Safbrew T58 yeast. Recently the

batches seem to come out nicely after secondary/conditioning in the bottle,

but invariably get very sour after one or two weeks stored in a warm room.

This had never happened before, so I assume some bug has been getting

to the beer before it is drunk. The first thing I did was to change blowoff

hoses, soak my auto-siphon in lye for a day, and stop using my iodophor

more than twice. The problem has persisted, so I did a little research.

Considering the vinegary/sour flavor and the fact that the problem seems to

occur in the bottles, I am thinking it is some Aceto-bacter bug. It is
apparently 

very persistent, and is hard to eradicate from the plastic equipment, so I'm 
tossing racking bucket, auto-siphon, etc.

Any additional help on the issue? Anybody out there had this problem?

Why don't I drink it instead of storing it, you may ask? I'm trying to start
a

microbrewery, so I've been selling the beer, which makes it impossible for
me

to control what happens to it before it is consumed.

Thanks!

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