Date: 1992-05-29 17:56:40 GMT
Thanks for all the feedback on copper coils and yeast care. The answer to
the problem I posted a couple issues back is now clear. The batch brewed in
the new mash tun with copper coil finally went into the static phase at an
FG of 1.006, down from OG of 1.054. VERY strong phenol smell/taste. It
seems a fair conclusion that my free liquid yeast culture was contaminated
since standard sanitation procedures were followed. 5 gal>>>drain. I think
the lesson learned is to plate out any yeast of possibly suspect origin. I
am reasonably sure that wild yeast strains somehow entered the original
culture. In the plating process do wild yeasts look significantly different
from the good guys? I'm sure that bacterial infections would show up but
how about the odd yeasts?
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