Hi there.
This is my first thread because I always see this forum to get information that I need, but this time I can't reach a solution and that's why I'm here.
Last batch we detected a significant change of FG from 1.007 to 1.004 g/L within 3 days just before it was ready to be bottled. We had to dump it.
Since that point, every batch we have made is contaminated with this microorganism. We plated a sample of our beer and seen under a microscope it looks like a wild yeast. ( Picture 1)
Our current CIP is as follows:
1. Water rinse
2. Caustic at 2% at 60°C
3. Water rinse until reaching a pH between 7-8
4. Acid wash with a mix of phosporic and nitric acid (formulated product ). ( this step we do it only once a month )
5. Water rinse acids reaching until pH 7-8
6. Sanitize with peracetic acid at 0.035%
And after this we still have the contamination problem. Fortunatly a beer we make it's with dryhopping and off flavors disappear.
We have the following off-flavors:
1. Phenolic (like band aid)
2. Diacetyl
3. Fusel alcohol
Another organoleptic problem:
1. Smells like a fermented fruit.
2. If you know a latinamerican drink called "Tepache" ... well, smells just like this.
Photos:
NOTES:
We think contamination comes from tanks because generally during and after fermentation it smells and tastes well. When we filter beer, the hoses and pump we use have just been used for cleaning the tank.
It is always is the same wild yeast, with same characteristics.
Loss of FG only occured when the beer has been sitting in the tank for days.
We think we have Silica adhered to the tank and that's the contamination problem ( If you pass your finger on it, you can feel some invisible film that comes with the finger. For a reference, feels like dry hair gel )
This is my first thread because I always see this forum to get information that I need, but this time I can't reach a solution and that's why I'm here.
Last batch we detected a significant change of FG from 1.007 to 1.004 g/L within 3 days just before it was ready to be bottled. We had to dump it.
Since that point, every batch we have made is contaminated with this microorganism. We plated a sample of our beer and seen under a microscope it looks like a wild yeast. ( Picture 1)
Our current CIP is as follows:
1. Water rinse
2. Caustic at 2% at 60°C
3. Water rinse until reaching a pH between 7-8
4. Acid wash with a mix of phosporic and nitric acid (formulated product ). ( this step we do it only once a month )
5. Water rinse acids reaching until pH 7-8
6. Sanitize with peracetic acid at 0.035%
And after this we still have the contamination problem. Fortunatly a beer we make it's with dryhopping and off flavors disappear.
We have the following off-flavors:
1. Phenolic (like band aid)
2. Diacetyl
3. Fusel alcohol
Another organoleptic problem:
1. Smells like a fermented fruit.
2. If you know a latinamerican drink called "Tepache" ... well, smells just like this.
Photos:
NOTES:
We think contamination comes from tanks because generally during and after fermentation it smells and tastes well. When we filter beer, the hoses and pump we use have just been used for cleaning the tank.
It is always is the same wild yeast, with same characteristics.
Loss of FG only occured when the beer has been sitting in the tank for days.
We think we have Silica adhered to the tank and that's the contamination problem ( If you pass your finger on it, you can feel some invisible film that comes with the finger. For a reference, feels like dry hair gel )
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