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Date: 04 Jun 2006 19:16:48
From: John 'Shaggy' Kolesar
Subject: Re: Sanitation and plastic buckets
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On 3 Jun 2006 20:17:40 -0700, <nickajstrachan@aol.com > wrote:
> MY first beer brewed was a very clear brew and tasted good if a little
> strong and overcarbonated the second two batches have been cloudy and
> a bit sour..After my first batch im afraid that i stuffed the lid down
> inside the fermentor to soak and sanitize. I'm thinking that while i so
> no deep groves that there may be a scratch there harboring bacteria
> since my last batch I cleaned and sanitized to the extreme and still
> the resulting brew seems to have been infected....So do i Scrap the
> buckets and buy two glass Carboys for primary and seconday? if so When
> brewing 5 gallon batches what is the appropriate Carboy volume?
I doubt the plastic buckets are your problem. I'm sure they're fine. If
you want to switch to carboys though I use a 6.5 gallon carboy for my
primary fermentation and a 5 gallon carboy for secondary.
> Another thing that bothers me is at my Pizzeria I constantly handle
> yeast/ dough..could this yeast in the form of flour dust be the culprit?
It's possible that you've got a lot of wild yeast in your house.
John.
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