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  1. Thread: Infection

    by AT-JeffT
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    4,176

    Glad to hear you now have some good cleaning...

    Glad to hear you now have some good cleaning procedures in place. Also, you now know how to test them when in doubt.

    Happy to help and glad we were able to get it taken care of.
  2. Thread: Infection

    by AT-JeffT
    Replies
    70
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    4,176

    That's pretty normal for our environmental...

    That's pretty normal for our environmental plates. Ideally that's not the case, but I assure you you can make clean beer even if your environmental plates are less than satisfactory.
  3. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    Have you plated some boiled/sterile water? It...

    Have you plated some boiled/sterile water? It could be your aseptic technique. I wouldn't really worry too much about it, for now at least. Worry about the bacteria on the surfaces that touch your...
  4. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    Sure thing.

    Sure thing.
  5. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    No need for extra pictures if the colonies are...

    No need for extra pictures if the colonies are fuzzy. We can assume they are mold.

    Wort stability tests aren't as accurate as plating. The stability test relies on the ability to clean and...
  6. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    Do the most recent plate only have mold on them? ...

    Do the most recent plate only have mold on them? Mold can't grow in beer, It's can spoil beer by it's by products but you need a lot of mold for that. BTW, don't open any plate with mold growing,...
  7. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    I'm concerned that the low temperatures won't...

    I'm concerned that the low temperatures won't have a sufficient kill rate to reach sanitary levels.

    Check out this wiki article about pasteurizing beer.

    You'd have to hold the tank at 150F...
  8. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    Lots of posts since I've checked back. The...

    Lots of posts since I've checked back.

    The HX should definitely see cleaner after every brew day. Since this is technically the beginning of the cold side, it can't be skipped.

    Star San...
  9. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    Nice work getting this far with the plates. One...

    Nice work getting this far with the plates. One easy thing for the future is to label them on the agar side.

    It's tough to see past the covers and labels in the pictures. You can take the...
  10. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    What was the source of the sample that is showing...

    What was the source of the sample that is showing contamination?
  11. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    In tracking a source of contamination down, you...

    In tracking a source of contamination down, you typically want to start with plated liquid samples, then move to swabs once you've isolated which piece of equipment is responsible. Swabs can only do...
  12. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    Swabbing: 1) wet swab with sterile water. ...

    Swabbing:

    1) wet swab with sterile water. Saline might work.

    2)Swab surface in question. Twist swab so all of the swab is in contact with the surface.

    3) Rub swab on plate, again twisting...
  13. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    Have you taken pH readings of the Wort Stability...

    Have you taken pH readings of the Wort Stability tests? I don't believe acetobacter is responsible for the pressure build up in your samples. If you find a sharp pH drop (not due to yeast) then...
  14. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    A few things. 1) The LMDA plates should make...

    A few things.

    1) The LMDA plates should make it pretty easy to figure out if acetobacter is your issue. Plate some of the contaminated beer and report back with the results. There are a few...
  15. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    I've not heard of using a spray ball to...

    I've not heard of using a spray ball to pasteurize a tank. Typically you would only use chemical sanitizers through a spray ball. You would fill a tank to the brim when using water to pasteurize it....
  16. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    A new HX seems extreme. Is your old one brazed? ...

    A new HX seems extreme. Is your old one brazed? We have 3 HX's in use from the 90's all giving us no micro issues. I'd look into your hose cleaning and sanitation procedures. We're finding that...
  17. Replies
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    Mike, Yes CIP shadows are areas that are...

    Mike,

    Yes CIP shadows are areas that are missed or have inadequate coverage from the CIP system/spray ball.

    Soft parts are anything non-stainless. In a fermenter, that's mostly your manway...
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    679

    It comes down to your risk tolerance. Certainly...

    It comes down to your risk tolerance. Certainly know the risks before using it.

    It was the only solution to a problem we had a while back. After 10+ years of using a PBW-like product we has...
  19. Replies
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    679

    A formulated chlorinated caustic cleaner will be...

    A formulated chlorinated caustic cleaner will be much more effective. However, I'm guessing it's not the cleaner that is causing your flavor carry-over. Most likely, it's soft parts, or CIP shadows.
  20. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    Sure thing. Using the pH meter will be tough...

    Sure thing. Using the pH meter will be tough without a baseline.

    If the contamination is severe, which it sounds like it. It should be easy to find via plating.

    Also, work near a flame. ...
  21. Thread: Infection

    by AT-JeffT
    Replies
    70
    Views
    4,176

    Welp if it is acetobacter, that's a pretty easy...

    Welp if it is acetobacter, that's a pretty easy microbe to track down. Its a strict aerobe. We know it is producing acetic acid only where there is oxygen.

    The question is now, how committed...
  22. Replies
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    724

    The most prevalent HSI definition is 'the percent...

    The most prevalent HSI definition is 'the percent lost after 6 months stored at 20C'; exactly what the cascade description mentioned. Sounds like HSI wasn't a common metric back then.

    I also...
  23. Replies
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    724

    Typically the Hop Storage Index (HSI) will be...

    Typically the Hop Storage Index (HSI) will be listed along with the alpha acid % on the package of hops. That is the same info as specified in the Cascade description.
  24. Perfect. Glad you got it fixed. 'Jeff

    Perfect. Glad you got it fixed.

    'Jeff
  25. I used a faucet seal backwards in our zahm...

    I used a faucet seal backwards in our zahm adapter. Works better than the original. Maybe it might work in your case too.
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