I thought the same early on but it works well, cheers!
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If you can't get Lysol, I'm sure you can get something similar. What do you use to clean your kitchen counters and bathroom?
I appreciate the detailed summary.
Thus is obviously a tough one. I'd start by getting some new buckets to ferment in and toss the old ones. If 6ou can get either Star San or Iodiphor for sanitizing pick some up and ditch all the other cleaners and sanitizers you are using. Pick up PBW or Oxy Clean for cleaning.
Cold side process appears to be where you have the issue. Start by cleaning and sanitizing the new buckets and lids, airlocks and all tubing, etc that comes into play from chilling to fermenter with the products I suggested.
Check your brew space and sanitize with Lysol or similar and be sure any air sources are not introducing contaminants
Once the wort is in primary and fermenting, leave it alone until you are ready to check for FG. Use cheap vodka in the airlock.
Don't worry about weird smells during fermentation, yeast can do that, its the finished product product that counts!
Hope this helps:) sorry to have jumped on ya, cheers!
Althogh I've already tried with new ferments, there's another one new waiting for the next brewday.
Star San and Iodiphor weren't easy to buy here, but now I've found a place where I can buy Star San and today I'm going to receive a bottle I ordered two days ago. Any aditional advice in the use of Star San? Do you think I can spray Star San solution on the walls and any other surface of the brewplace as window, door...? I think I'm gonna take a shower with that
This is the first time I hear something about Lysol and searching in the web I've read that could be dangerous for our health. How can I manage it in order to avoid any kind of problem?
Some times I could notice the acid odor with the fermenter sealed, just breathing so close of the blow off. So the contamination source hasn't to be curiosity. But next time I'm gonna leave it for at least two weeks before doing anything.
Thank you very much for all your advices. Thanks a lot.
This may have been answered already, but I haven't been able to find a good answer...
I know that the corny keg posts are different, but I don't know why it was ever setup this way. Most kegs are labeled inlet and outlet so you can tell which post/disconnect belongs where, but I don't know why.
I recently inherited a new keg that has two liquid posts installed and caused some difficulty when I used it for the first time since I didn't realize it. Once I figured it out, I got to thinking. Why not convert all of my kegs to liquid only posts and never run into issues again? Is there any good reason not to do this besides having to buy new parts?
I've been reading this whole post and, well, I'll play the bad guy, quit being a troll........
This whole thread just seems off to me
I'm sorry, I'm not sure of the meaning of "...seems off to me". Peace and love.
I like rye in a saison. I often do use sugar. I almost feel like I can't screw up a saison. Saison yeast plus malt with or without sugar just wants to be delicious. But lots of good info on this thread.
Gotcha, makes sense:)I think you're complicating things:)
I cold crash in the primary, rack to keg, get it cold and then simply hook up the gas and force carb. After the first pour the beer is nice and clear regardless of the style really and I don't lose any flavor or aroma.
I'm not sure I really see any benefit of moving a kegged beer to another keg just to serve other than adding another transfer. I'm happy with the clarity and don't see the need to filter.
The only reason I move kegged beer to another keg is if I am transporting the beer elsewhere for an event (which seems to be the case for about half my beers). Otherwise, I agree, it is best just to leave in the serving keg if it is going to sit in the kegerator.