Hi!
4th batch in our soon to be opened nano brewery (opening on july 14th!) and we get an infection. It was caused by me for forgetting about sealing the vent that comes with our plastic fermentation tanks. There is a vent on the top lid and I sealed them all for our other fermenters but that one I was tired/burnt that night and I forgot to seal it. After 7 days in ferm, open the lid... nice big bubbles and biofilm LACTO!!!
We mill in the same area as everything (we are space restricted) although we use a vacuum to suck as much dust as possible some make it in the air for sure. We also have an exhaust fan which I installed 2 days ago.
Not having this vent sealed... brought in mill dust for sure. I dont see any other causes cause I took samples up stream and incubated them... no infection.
Now the cleaning part. Do I simply sanitize as I always do? I use Saniclean and let it run 15 min, should i make it 30 this time?
Any special precautions I should take to prevent further infection in this particular fermenter?
Any help/guidance will be very appreciated! It's heartwrenching to dump a fermenter after all this work.
Thanks!
4th batch in our soon to be opened nano brewery (opening on july 14th!) and we get an infection. It was caused by me for forgetting about sealing the vent that comes with our plastic fermentation tanks. There is a vent on the top lid and I sealed them all for our other fermenters but that one I was tired/burnt that night and I forgot to seal it. After 7 days in ferm, open the lid... nice big bubbles and biofilm LACTO!!!
We mill in the same area as everything (we are space restricted) although we use a vacuum to suck as much dust as possible some make it in the air for sure. We also have an exhaust fan which I installed 2 days ago.
Not having this vent sealed... brought in mill dust for sure. I dont see any other causes cause I took samples up stream and incubated them... no infection.
Now the cleaning part. Do I simply sanitize as I always do? I use Saniclean and let it run 15 min, should i make it 30 this time?
Any special precautions I should take to prevent further infection in this particular fermenter?
Any help/guidance will be very appreciated! It's heartwrenching to dump a fermenter after all this work.
Thanks!
Comment