Hi - I am looking for some help
I am having increasingly worse problems with poor attenuation and contamination during fermentation. Particularly with my 11 batches over the last year. I have tried many things to stop this but so far I have been unsuccessful. This is driving my crazy.
My brews are not fully fermenting out with the cultured yeast I am using and then either wild yeast or bacteria is taking over. I don't know why the fermentation is stopping short (could the presence of wild yeast or bacteria do this?) and don't know where the contamination is coming from (unless this is still in my CFC).
I have attached detail of my last 2 brews which are pretty indicative and what changes I have made to date (I didn't have access to be able to paste this in).
For my next batch I plan on using a new convoluted counterflow cooler and new fermenters. Has anyone got any other bright ideas.
I am having increasingly worse problems with poor attenuation and contamination during fermentation. Particularly with my 11 batches over the last year. I have tried many things to stop this but so far I have been unsuccessful. This is driving my crazy.
My brews are not fully fermenting out with the cultured yeast I am using and then either wild yeast or bacteria is taking over. I don't know why the fermentation is stopping short (could the presence of wild yeast or bacteria do this?) and don't know where the contamination is coming from (unless this is still in my CFC).
I have attached detail of my last 2 brews which are pretty indicative and what changes I have made to date (I didn't have access to be able to paste this in).
For my next batch I plan on using a new convoluted counterflow cooler and new fermenters. Has anyone got any other bright ideas.