Hi All,
I have been a home brewer (kits) for the last couple of years and switched to all grain a couple of weeks ago. I have never really had an issue with my beers getting infected -> I have always used iodophor, and in my umpteen previous batches have only spoiled one.
However, my first two all grain batches are experiencing issues. I sterilised all equipment prior to use -: mash tuns, boilers, fermenters, equipment the usual. So I boil up my all grain beer, let it cool for 20 or 30 mins (using no chiller method) and then empty it to my fermenter, bringing it down to room temperature by putting it in the back bathroom which is always nice and cold.
Beer #1 (boh pils) is giving off a foul odour & I have yet to put yeast in it! There appears to be some action -: the SG has dropped slightly and the bubbler is bubbling? is this meant to happen to wort which has no yeast added?
Beer #2 (belg ale) the yeast (liquid belg abbey ale) was pitched 2 days after boiling, as it had dropped to room temperature. It seemed to ferment as usual. Taste test number 1 today after a week fermenting and it was pretty undrinkable. It almost has that off flavour.
With both beers i have been so careful with the sterilisation -> and since both are bubbling away happily, i believe the fermenters to be air tight. The only thing i can think of that i havent done is not put sterilised water in the bubblers. I never have, to tell you the truth.
Anyone got any suggestions, or am I being paranoid?
I have been a home brewer (kits) for the last couple of years and switched to all grain a couple of weeks ago. I have never really had an issue with my beers getting infected -> I have always used iodophor, and in my umpteen previous batches have only spoiled one.
However, my first two all grain batches are experiencing issues. I sterilised all equipment prior to use -: mash tuns, boilers, fermenters, equipment the usual. So I boil up my all grain beer, let it cool for 20 or 30 mins (using no chiller method) and then empty it to my fermenter, bringing it down to room temperature by putting it in the back bathroom which is always nice and cold.
Beer #1 (boh pils) is giving off a foul odour & I have yet to put yeast in it! There appears to be some action -: the SG has dropped slightly and the bubbler is bubbling? is this meant to happen to wort which has no yeast added?
Beer #2 (belg ale) the yeast (liquid belg abbey ale) was pitched 2 days after boiling, as it had dropped to room temperature. It seemed to ferment as usual. Taste test number 1 today after a week fermenting and it was pretty undrinkable. It almost has that off flavour.
With both beers i have been so careful with the sterilisation -> and since both are bubbling away happily, i believe the fermenters to be air tight. The only thing i can think of that i havent done is not put sterilised water in the bubblers. I never have, to tell you the truth.
Anyone got any suggestions, or am I being paranoid?