Infecteded

[dingodidit]

3kg Bavarian Wheat kit with 1kg Liquid Wheat Extract and 200g Dried Wheat Malt with 15g saaz added in tea bag.

Anyway, sampled today after 10 days in primary :unsure: dead set tasted like sucking on a tube of Savlon, No Can Drink!!

Used to run a nursery specialising in native rainforest species and had to soak fruit (quandong, lilli pilli, laurels etc.) for weeks on end to get rid of parisites, borers, maggots etc. and this brew could only be described as a dead ringer for that scent.

I'll still let it go for a bit in case but.........100% sure with the milky colour of the sample :icon_vomit:

Nothing different done to previous brews but a hard core sanitation sesh coming on this weekend .

Brew outside with the lid often open during the process and I'm pretty sure this is the source, a wild yeast infection, but will still review all aspects of my process. Onward!!!


EDIT: Too many emoticons pfffft!!

 

[Screwtop]

Nothing different done to previous brews but a hard core sanitation sesh coming on this weekend .

Brew outside with the lid often open during the process and I'm pretty sure this is the source, a wild yeast infection, but will still review all aspects of my process. Onward!!!

It is possible to search AHB for tips on proper sanitisation methods and brewing procedures, prior to putting down a brew.

 

[Swinging Beef]

Brew outside with the lid often open during the process and I'm pretty sure this is the source, a wild yeast infection, but will still review all aspects of my process. Onward!!!

Umm.. I think we have a winner in the "what caused my beer to go stinky" awards.
Just chuck it, move on.
Brew more, brew harder

 

[dingodidit]

Kick me while I'm down... Twas going good.......till now Do I get a trophy? Can't wait to see it in a week :blink:




Just re-read my initial post.?

Only leave the lid off getting a new jug of hot water during initial mix of kit and fermentables. Possibly 1min max.. Then it's glad wrap or sanitised lid and airlock, c'mon fella's..... fellas'

 

[katzke]

Brew outside with the lid often open during the process and I'm pretty sure this is the source, a wild yeast infection, but will still review all aspects of my process. Onward!!!

I am confused. You boiled outside with no lid or you fermented outside with no lid?

I know lots of people that boil outside with no problems. Open fermentation is a recipe for desaster.

 

[trevc]

Just let it age another year or more and give it a fancy name, it'll be alright

 

[Swinging Beef]

No.. I didnt mean you would get the award, simply that the open fermenting outside is the most likely candidate.
What made you decide to do that?
Were you raised in Lambeek or something?

 

[dingodidit]

No.. I didnt mean you would get the award, simply that the open fermenting outside is the most likely candidate.
What made you decide to do that?
Were you raised in Lambeek or something?

Alright, there was no open fermentation, my initial post was a bit misleading, I was quiet emotional at the time sorry for the confusion. So I'll go step by step through the Savlon Bavarian Preperation.

Steeped 15g tea bag of Saaz in sanitised glass with 400ml boiling water.

Tipped the dried malt into the sanitised fermenter, added about 1.5 Lt boiling water from jug and swirled around till mixed.

Went back inside, grabbed the 3kg Bavarian Wheat kit that had been soaking in the sink in hot water.

Added kit to the fermenter and mixed together with about another 2Lt of boiling water from the jug.

Went back inside to kitchen, put the jug back on boil.

Waited for jug to boil then added the can of malt to the fermenter and mixed it in with more boiling water.

Then filled fermenter to 23Lt, added tea bag of Hops, placed in heated cupboard, added yeast and sealed with lid - temp about 16-18degrees.


Leaving the lid off the fermenter only happened when going back to the kitchen between a couple of these steps and would only have been for a couple of minutes, I'm guessing that this was enough time for some wild yeasties to get in and spoil. Have left the lid off when mixing a few times before and have never had a problem. :huh:

From now on I'll be commandeering the Laundry or Kitchen and keeping the lid on when I'm not adding ingredients or stirring.

Have recently bought a heap of hop pellets so will soon start preparing the wort on the stove or burner and boiling all additions.

 

[Steve]

From now on I'll be commandeering the Laundry or Kitchen and keeping the lid on when I'm not adding ingredients or stirring.

That'll be a good move....you dont know what was flying around outside, even for a couple of minutes that could've landed in it. Just out of interest why the extra fermentables to go with the 3kg ESB tin?
Cheers
Steve

 

[PostModern]

All that boiling water and you hit 16-18C?

 

[Steve]

All that boiling water and you hit 16-18C?

it is Canberra :lol:

 

[dingodidit]

That'll be a good move....you dont know what was flying around outside, even for a couple of minutes that could've landed in it. Just out of interest why the extra fermentables to go with the 3kg ESB tin?
Cheers
Steve

First one I've done and just thought I'd up the alc abit, not a good idea?

 

[Pennywise]

Something else to consider is to boil the dry malt for five or ten mins to kill any nasties that might be there Although I think the fermenter being open for those few mins is your likely culprit, boiling the DME is a sure fire way to eliminate it as a possible factor

 

[dingodidit]

All that boiling water and you hit 16-18C?

Only estimates on Lts POM, and as Steve pointed out, bloody cold tap water - my pipes freeze at least 10 times a year.

 

[mwd]

Only estimates on Lts POM, and as Steve pointed out, bloody cold tap water - my pipes freeze at least 10 times a year.

Exact opposite of up here 27C out of the tap in summer.
Lager brewing anybody.

 

[dingodidit]

Something else to consider is to boil the dry malt for five or ten mins to kill any nasties that might be there Although I think the fermenter being open for those few mins is your likely culprit, boiling the DME is a sure fire way to eliminate it as a possible factor

I think I'll boil the lot from now on so I can add hops at intervals, just wont boil the kits too long so I dont change their bitterness too much

 

[Steve]

I think I'll boil the lot from now on so I can add hops at intervals, just wont boil the kits too long so I dont change their bitterness too much

if you are going to do that - toss the pre-bittered kit (in this case the 3kg ESB Wheat) and just use malt

 

[muckey]

sounds good
you could just boil the LDM and hop that, then add the kit in right at the end so it doesn't boil for too long.

 

[dingodidit]

sounds good
you could just boil the LDM and hop that, then add the kit in right at the end so it doesn't boil for too long.

Think I'll start to do this and even steep some grains on the way to loosing the kit all together as Steve suggests. Better start looking at some all malt recipes for hop additions. This infection could turn out to be a big step forward. B)

 

[Bribie G]

My "brewery" is in a single lock up garage but all preparation is done in the kitchen.

As a result of things I have read on the forum, I now always bring my LDME and hops up to the boil. If you are using prepackaged - e.g. 1 kilo bags - of malt extract or any grains from a supplier, a human being has packaged it for you and who knows if they sneezed whilst doing so and you got a bit of their salami sandwich that had stuck between their teeth, or if a wee moose might have left a message in the grain malt... unlikely and probably unnecessarily paranoid but who knows. <_<

I steep by bringing grains to boiling temperature first.

Cans shouldn't be a worry, I just warm them but make sure I have sanitised the outside and importantly sanitised the can opener that was used on the can of Mackerel two days ago.

I use vast amounts of paper kitchen towelling as well. When briefly opening the fermenter I always put the lid onto three sheets of kitchen towelling folded to make a big triangle. Similarly when I top up the brew and dry hop after four or five days.

I always rest my stirring spoon on a square of kitchen towel, handle my bottling tube using a towel, etc etc.

After filling, I wheel the fermenter to its place in the garage using a twenty dollar hand trolley from Bunnings - I saw the same model in Supercheap auto last week for fifteen. Thus, in the initial stages everything can be done in the kitchen. The trolley is my best bit of brewing equipment!!

All the best with the next lot.
cheers