Announcement

Collapse
No announcement yet.

User Profile

Collapse

Profile Sidebar

Collapse
Avatar
Lallemand Eric
Registered User
Last Activity: 09-24-2021, 11:18 AM
Joined: 01-07-2019
Location: Montreal, Quebec, Canada
  •  
  • Filter
  • Time
  • Show
  • Source
Clear All
new posts

  • Hi Jeff, of course nobody tries to introduce any wild yeast or bacteria, but it will inevitably be present at low levels in any brewery. Malt is covered in wild yeast and bacteria, hops also contain some (they are anti-microbial, but they are not sterile), and you will even carry some on your body....
    See more | Go to post

    Leave a comment:


  • Could very well be a wild yeast contamination, it's not a good sign that your attenuation is greater than normal (and still going). Letting wort sit around prior to pitching the yeast really increases the risk of contamination. Do you do any wild yeast or bacteria QC? Fermenting up to 73'F is likely...
    See more | Go to post

    Leave a comment:

No activity results to display
Show More
Working...
X