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Re: s-33 yeast

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  • Nicodeamous
    The bacteria that makes vinegar requires oxygen to thrive so somehow air was able to get into the fermenter. Its ok to clean with hot water but you re taking a
    Message 1 of 4 , Sep 3, 2012
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      The bacteria that makes vinegar requires oxygen to thrive so somehow air was able to get into the fermenter.

      Its ok to clean with hot water but you're taking a risk if you don't also sanitize the equipment.

      s-33 isn't a turbo yeast, just a standard beer yeast so i don't think that was the problem (unless you happened to get a bad sachet).

      If you have slow ferment the yeast may not pump out enough CO2 quick enough to discourage the acetobactor growth.

      Try a yeast starter (If you didn't do this the first time) and make sure its bubbling and doesn't smell funky before you pitch it into your next batch.


      --- In new_distillers@yahoogroups.com, "Bubba Dorner" <bubbadorner@...> wrote:
      >
      > i cleaned everything in scalling hot water and i use an airlock
      >
      > --- In new_distillers@yahoogroups.com, "dave28622000" <dave28622000@> wrote:
      > >
      > >
      > >
      > > Sounds like it got infected. Did you start off with all clean utensils & fermenter? Did you use an air lock on top? Everything that goes in the fermenter MUST be disinfected, the water needs to be boiled or distilled to prevent bacteria or wild yeatsies from taking over the ferment.
      > >
      > > --- In new_distillers@yahoogroups.com, "Bubba Dorner" <bubbadorner@> wrote:
      > > >
      > > > i started a mash using flaked corn/ malted barly and used s-33 yeast. in less than 3 days it smelled like vinegar. is this a turbo yeast or what did i do wrong ? the mash stayed @ around 70o f.
      > > >
      > >
      >
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