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Mother F#%©|ing Infection (s).


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#21 Gusso

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Posted 27 March 2022 - 03:39 PM

Well, I'm giving it another go. Currently chilling the wort. I don't see how anything could have survived in that fermenter. Bleached it twice and some starsan this morning.


Some positive signs early on. Fermentation has taken off quickly and explosively! I pitched dry Voss about 4 hours ago and it rocking and rolling. Gravity is down 4 points already.

#22 Gusso

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Posted 28 March 2022 - 09:28 AM

Gravity down from 1.074 to 1.015 in 22 hours. Definitely a good sign compared to how the bad batches went.

#23 postSingularityHumanoid

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Posted 28 March 2022 - 09:53 AM

Noice. Is it possible you had some "bad yeast" before?

#24 Gusso

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Posted 28 March 2022 - 12:07 PM

If it happened once, yes. But it happened 3 times or so with different yeasts.

#25 postSingularityHumanoid

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Posted 28 March 2022 - 02:08 PM

If it happened once, yes. But it happened 3 times or so with different yeasts.


Ah, got it.

#26 Gusso

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Posted 29 March 2022 - 05:16 PM

It looks done. Sample tasted fine - hope those bugs are eradicated.

#27 postSingularityHumanoid

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Posted 29 March 2022 - 05:34 PM

:frank:

#28 Gusso

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Posted 30 March 2022 - 06:02 PM

Probably gonna keg it tomorrow. It seems "right" - fast fermentation that ended without hesitation (finished at 1.013). The troublesome ones were slow to ferment then kept slowly going down to 1.005-ish.

#29 Gusso

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Posted 02 April 2022 - 03:40 PM

Brewed last Sunday. Drinking tonight. Firstly, no F-ing infections! Tastes fine. No definition of what it is - Amber Kveik? Just winged a recipe to see if I killed off the virus. Very drinkable.

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feeling bad


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