« on: May 23, 2016, 06:23:52 PM »
Maybe some residual manufacturing oils or other residue that did not get totally removed in the initial cleaning? With the acidic mash, it may have lifted some off the outside of the coils?
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Why so long in the primary? No empty kegs...now I will bottle beers from keg and get on with a quicker rotation to the kegs.
Or buy more kegs.Amanda and I have decided this thread is full of liars.
at the very least you guys are entering competitions a lot less frequently than those making the infected stuff I keep running into at the judging table.
Sure, I've tossed batches. Certainly more because of oxidation or just being tired of it, but infections happen. Occasionally the effect is lovely, and sometimes others don't even notice it. Friends couldn't detect the mouse in a batch of cider, but it was there, and I didn't keep that **** another day.
Infections don't just happen, though. There's a weak link somewhere that allows them to happen. I've had a couple over the years, but nothing persistent or even really traceable to specific equipment. Probably due to way underpitching or using old yeast such that the infection took hold before the yeast did.
I used to be a little more worried about it until I realized that the strange tart flavor in certain beers came from Nottingham yeast.
Really enjoying your podcasts; keep up the great work!
If you go clear, it's important to keep the fermenter out of direct light.
I cover mine with old t-shirts.