Hi all,
I am brewing four different styles in a brewpub, surprisingly the pilsner and stout which I am fermenting using similar yeast haven't had any LAB contamination issue. Yet. However the wheat and ale styles get contaminated.
I first suspected the fermentation temperature, which being higher for ale and wheat tends to promote lactic acid growth, thus we fermented the new wheat batch at 12C, to my surprise there was no contamination till the third day. However today I picked up LAB contamination again!!!!!!!!!
Any ideas on what could be causing this? And how I can get rid of LAB contamination. I brewed this recipe elsewhere with the same WB 06 and the beers came out fantastic no sourness ever.
I am brewing four different styles in a brewpub, surprisingly the pilsner and stout which I am fermenting using similar yeast haven't had any LAB contamination issue. Yet. However the wheat and ale styles get contaminated.
I first suspected the fermentation temperature, which being higher for ale and wheat tends to promote lactic acid growth, thus we fermented the new wheat batch at 12C, to my surprise there was no contamination till the third day. However today I picked up LAB contamination again!!!!!!!!!
Any ideas on what could be causing this? And how I can get rid of LAB contamination. I brewed this recipe elsewhere with the same WB 06 and the beers came out fantastic no sourness ever.
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