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Re: white mold

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  • squirrelliquer
    Batch has been tossed and everything has been washed in uncut bleach as of last week. Thanks.
    Message 1 of 6 , Apr 28 4:31 AM
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      Batch has been tossed and everything has been washed in uncut bleach as of last week. Thanks.

      --- In new_distillers@yahoogroups.com, "bruich44" > For what it's worth...
      >
      > I'm not sure you had a mold, but a very active infection.
      >
      > I infect beers destined for aged sours. I have a few gallons aging on a Wyeast VSS Berliner Weiss strain and Brettanomyces Lambicus all for blending. There's some serious horse blanket and vinegar smell from that Brett strain. Roselare strain is one of my favorites, and you can make an excellent and publicly-accessible sour in only 3 months off it, but I digress.
      >
      > A pure Brettanomyces strain will give a classic white film over the top of the wort that will last for 6-18 months then fall in and clear on its own and you know the beer is now ready to keg or bottle.
      >
      > Cider smell and taste (in moderation) is classic in some strains of sour. Try a bottle of Rodenbach Grand Cru.
      >
      > You obviously don't have a classic strain of Brett, and have an infection harbored in the scratches you've made in your plastics. If you don't use plastics and use only stainless, then your stainless is fucking dirty.
      >
      > Your infection could have been due to many factors including improper cleaning and sanitation of your fermenters and/or plastic lines.
      >
      > Soak all your plastics in as heavy a bleach solution as you can stand, then rinse a few times and try it again. Throw away your plastic hose lines (if you use them) because they're cheap. Buy new.
      >
      > If the infection happens again, try boiling your wort/wash before fermenting because the problem might lie in your grains or mill.
      >
      > Read up on sanitation techniques in beer brewing literature, and in the future, infect your fermentations only with classic strains.
      >
      >
      > -bl
      >
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