[trapae]

 We all worry about and go through all the painstaking measures to stay sterile,  and I'm just wondering how many of us have actually gotten a batch infected to the point where you had to throw it out?
 I remember my second batch was a two hearted clone before I went to all grain and I ended up throwing it out. Not sure what happened but I was so new could've been anything at that point.   Now my wife makes fun of me because after flameout, I put on a hairnet, close all the doors in the garage, sweat my balls off and act like I'm in a surgical suite until I close up the fermenter.

[denny]

I've had a few infected to the point I tossed them, but I would never go to the lengths you do. That destroys the fun for me.  And losing maybe 3 batches out of 500 is a pretty good average.  So I'm careful, but not obsessed.

[HoosierBrew]

I've dumped two in over 20 years from infection. Friends thought I was overreacting as both were pretty low level infections - but I could tell it and that's all that mattered.  Like Denny said, that's a pretty decent batting average. I don't go to extremes with sanitation, but I've done it enough times to have a good routine.

[trapae]

 500 batches,,, 20 years,,, just when I start feeling like I'm getting the hang of things, I get humbled.   Tons of good well-earned knowledge on this forum!

[tommymorris]

I don't worry too much about infection from airborne yeast or bacteria. Yeast pitch quantities are designed to quickly overwhelm the small quantities from that vector. I worry more about lingering bacteria in a piece of tubing or in the fermenter. Both get put up slightly wet in a warm garage and seem like they would be good environments for bacteria to grow. Of course, I clean those before use.

[Hand of Dom]

I've had one that turned a batch of raisin dubbel (from BLAM) into vinegar.  Touch wood, that's been it.

[jweiss206]

For my first lager I used 6-row as the base malt. I didn't boil it vigorously enough and the whole batch tasted of creamed corn. That's was procedural error rather than an airborne infection, but it's the closest I've come to tossing a batch. I still managed to drink it all down....quietly...in the dark.....alone....with my eyes shut 

[brewinhard]

I have had a few in my years of brewing, but none in the past 6. Mainly when I first started brewing and was unaware of proper chemicals for sanitizing. I used to only use bleach and one-step. Man, how my brewing has changed.

[erockrph]

The only batch I lost to infection was after I threw a couple of cinnamon sticks into secondary on a batch of winter warmer. Any other infected batches have been intentional

[yso191]

I've only been brewing a few years, but the answer for me is never.  My neighbor had an infection once but it turned out a very tasty sour, so no dump there!

[BrewBama]

I've had a cpl dumpers but not due to infection. I've found I do not like certain beers.

[ibrubeer]

Ironic topic! I currently have a batch in the fermenter that I need to dump. 3rd batch in over 20 years. Mine is due to a persistent infection in my minibrew conical though, I believe.  Now I just need to figure out a way to ensure that I have eradicated the infection from the conical!!!


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[rob_f]

I've dumped a couple of batches long ago for band-aid wild yeast flavor.  Lately I'm seeing a lacto sourness showing up in some kegs after several months and I keep drinking those until I need the keg.  Right now I have and English Pale that is starting to sour and I like it.  I am working on isolating the problem.

[pete b]

I recently dumped my first batch but it wasn't due to infection, it was because I pushed the limits with too many variables on an English pale Ale and ended up with a beer I simply didn't want5 to drink. I have had 2 infections that I know of, neither a dumper, one arguably an improvement.

[reverseapachemaster]

I've dumped a few due to infections. It happens.