Contamination?

[tfrankmac]

Hey all,

I’m a noob brewing my first batch of Bavarian Hefeweizen as we speak. As I’ve been slowly going through all the online resources available to us home brewers and I, like many of you, use Star San and find it to be pretty amazing and simple when sanitizing carboys, equipment, etc. That being said, I can’t help but wonder how many of you have suffered from an actual contamination issue that resulted in an off tasting brew? I tried to be a real stickler for sanitation during my first brew session and I just checked the SG of my wort at 9 days after pitching to check on my progress being careful to sanitize everything properly. Would many of the contamination issues occur during the primary fermentation when alcohol levels are low and conversely would a wort thats into the secondary fermentation phase be less susceptible?

Thanks!

[denny]

@tfrankmac

Would many of the contamination issues occur during the primary fermentation when alcohol levels are low and conversely would a wort thats into the secondary fermentation phase be less susceptible?

Thanks!

Exactly.  In addition, as the beer ferments the pH drops which gives it further protection.

[bluesman]

Sanitation is a discipline. If you follow the discipline you should produce beer a lot less prone to infections. Properly cleaned and sanitized equipment post boil is the key difference. I use a spray bottle filled with starsan to sanitize anything that touches the beer after the boil. It works…so I continue to follow the regiment.