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Frequently Asked Questions For The New Brewer

Discussion in 'Kits & Extracts' started by pint of lager, 7/3/06.

 

  1. Bandit24

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    Posted 26/1/18
    ***Pink Slime***

    I’ve now had 3 batches with a pinkish colour in the yeast cake, and sharp undesireable flavours.
    Please see pics - however this batch doesnt seem as pink as the previous two, but it definitely shows the colour I’m talking about. It’s a light grey / light pink colour.


    Here are things that CAN’T be causing it:

    - Fermenters (has happened in two different fermenters)
    - Wort kit (three different brands used)
    - Yeast (US05 and M44)
    - Yeast process (Two batches using rehydration, 1 batch just sprinkled on)
    - Tap (Tap taken apart and cleaned thoroughly and sanitised on this latest batch)
    - Cleaning (I am extremely thorough, only use soft cloths to clean gunk, soak in sodium perc for 24-48 hours, rinse, use starsan to sanitise, same process for all equipment, and I sanitise surfaces)
    - It’s not other off flavours as I am temp controlling my ferments at perfect 18c

    The only consistent things for the 3 infected batches are:

    - Fermented in the same fridge
    - Fridge in the same dusty / dog hair shed
    - Hops for dry hopping purchased from the same store (but has been various types of hops)

    When I dry hop (always after primary ferment is well and truly finished), I quickly open the hops packet, take the glad wrap lid off, dump the hops in and close it up.

    I clean, sanitise and brew in my kitchen, and the only thing I do in the dusty shed is the dry hopping, which takes about 5 seconds, and the fermenter is still in the fridge when I do it. So hard to believe it would be the dusty room really.

    From my notes, all of the infected brews tasted really good after primary ferment, then still good at the start of dry hopping, but then through cold condition and into bottling on two of the batches the sharp flavours started to appear then and worsened by the time they were carbed, and one batch tasted good all the way through to bottling and then got bad once carbed. It's obviously not a bottle infection though as the yeast cake was pink in all three batches.

    OR is this something else I’m doing to cause the off flavours and the pink slime is a non-issue?

    Anyone got any ideas?

    Cheers

    [​IMG]
    [​IMG]

    [​IMG]
     
  2. Bandit24

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    Posted 20/4/18
    Anyone got any ideas on the above?
    I'm at my wits end with this pink s***
    I'm up to batch 12 and I've had 5-6 batches now all with pink yeast and off flavours.
    The only things left that haven't changed from my first batch are the fermenting fridge, and the shed that I ferment in. I can't ferment anywhere else in my house, so if I can't fix it in this room I'm done until I move house basically.
    The other possibility is mould, I realised after about 9 batches that I had mould on the piece of wood that was used a shelf in my fermentation fridge. I cleaned and sanitised the fridge but does it need something more heavy duty? The mould has not appeared anywhere in the fridge.
    HOWEVER also on my latest batch I got some mould under the glad wrap from moisture from spraying the glad wrap with starsan (on the outside of the fermenter, underneath the rubber o-ring).
     
  3. wide eyed and legless

    Pro Pro

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    Posted 20/4/18
    I periodically give my fridge and fermenting room a good clean with bleach, I also regularly clean my filters on the reverse cycle air con in the fermenting room, never ever thought about that until Dan Pratt suggested it.
     
  4. Bandit24

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    Posted 20/4/18
    Just your regular household bleach kinda deal? My fermenting room doesn't have aircon, but is dusty and has dog hair. I don't do anything in that room though, not even a quick dry hop, I take the fermenter inside to the kitchen. Do you think the room could effect it anyway? Could microscopic stuff get into the fridge (I do open it to take samples) and through the glad wrap?
     
  5. Bandit24

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    Posted 20/4/18
    Also, is there any chance this is not an infection, and something to do with the way I'm using Starsan and/or Sodium Perc?
     
    mashhammer likes this.
  6. mongey

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    Posted 20/4/18
    are you using the pink stuff to clean ?
     
  7. Bandit24

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    Posted 20/4/18
    Nah, 100% sodium perc white from a brew shop
     
  8. mongey

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    Posted 20/4/18
    sounds like you are doing everything right . my brew fridge is in my laundry which basically doesn't have a door and I open to dry hop and haven't had a single issue

    but if you got 3 infected batches then something is wrong . are both your fermenters open top where you use cling wrap ? if so I'd buy a new lidded fermenter . they are like $30 . less than a brew you need to tip

    I'm in the gong too so it aint the water
     
  9. S.E

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    Posted 20/4/18
    It could possibly be if using 15L wort kit and top up to 20L with un-boiled water straight from the tap.

    Are you boiling any top up water Bandit24?
     
  10. mongey

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    Posted 20/4/18

    I have never boiled my top up tap water in my 30 or so brews and I have only had 1 batch infected and that was cause I was lazy about 5 brews in and didn't clean my bottles properly, figured I new better after my mammoth 5 brews lol, and most got infected in the bottle


    maybe my pipes are cleaner than most ?
     
  11. S.E

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    Posted 20/4/18
    Lots of people top up straight from the tap and get away with it, I have done in the past. However it is an infection risk and worth eliminating if you are getting infections and trying to find the cause.
     
  12. brewgasm

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    Posted 20/4/18
    Shooting in the dark here but could it be some sort of wild yeast that resides in your brew cave? There are some yeasts that do create a pink sediment.

    I second getting a new fermentor. Get one of those HDPE ones with the screw on lid. With all the variables you discussed the location seems to be the constant. See how that goes.
     
  13. Bandit24

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    Posted 21/4/18
    Thanks everyone for the ideas.

    One of the fermenters is a brew shop one but I ditched the lid and airlock for glad wrap. The other is a bunnings one which I also used glad wrap on. Had infections in both, so can't particular blame the fermenter, BUT might be time to start fresh anyway. Is there any kind of fermenter that is somehow better for keeping infections out than gladwrap or plastic lid/airlock combo?

    I still need to find the underlying cause of the infections. Could definitely just be something in the brew space which is causing it, but can it really get into the fridge and through the glad wrap? as mongey mentions above, no issues dry hopping with open laundry. I don't think I'll be able to fit and fridge and ferment anywhere else in my house, so I'm kinda stuck with the space its in.

    Is there any possibility the fridge has anything to do with it? I will clean it out with bleach, however, is there anything that I need to know about getting a fridge for fermenting? The one I got is really quite a new/modern type deal, it was a refurbished from manufacture/like new unit, which I thought was about the best thing I could get.

    The boiling water is a good idea and I will do that from now on anyway, although it cannot be the cause of infection as I had the issue on a FWK that was 21L with no water added. If I don't want to boil water, are those supermarket tubs of mineral water ok to use or not?

    Cheers
     
  14. hoppy2B

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    Posted 29/7/18
    Nuke the site from space, it's the only way to be sure.
     
  15. Pistola

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    Posted 22/11/18
    Have you still got that lid and airlock? I would try that and see if it still infects.
     

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