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...and after pitching yeast (6 hours), noticed yellow clusters of what I think was mold Mold isn't going to grow within 6 hours of chilling down the wort. What you saw was clumps of yeast from your pitch stuck to the sides of the fermentor or floating on top. Did you rehydrate your yeast (if using dry)? What I'm getting at is can mold cause ...


Its probably from having too high of a humidity level in the fridge. I have this same problem in my fermentation fridge (develops darker spots of mold) and my keezer (no mold but moisture pools at the bottom of the freezer). I just make it a point to wipe out the excess moisture from the walls of these two whenever I am messing with beer. I have considered ...


You can get very close to free with using a little diluted dollar store bleach. When you rinse it, rinse it well, then take a blow dryer and run it through the airlock for a few minutes and it will be dry.


Couple of things if you plan to keep using these air locks it's fine to rinse everything with water but run sanitizer through it. I keep sanitizer on hand in a spray bottle for all sorts of things. Try spraying a generous amount in the air lock after rincing gunk out of them. It might not be "free" but throwing out a bad batch because of an infestation is ...


What you're describing is called a colony of cells called a pellicle. According to Home Brew Talk's wiki: A pellicle is a lumpy, slimy white film that is formed by some strains of wild yeast, notably brettanomyces, during fermentation. A film on your beer in the fermenter or the bottle almost always indicates an infection, unless you have ...


My advice is to dump all three batches. It could be that the mold is non-toxic, but I personally would not be willing to take that chance. Besides, it's probably going to taste dreadful. For future reference, if you suspect your juice is not entirely fresh, you can add sulphite at the rate of 1 campden tablet per gallon. This will knock back microbial ...


I get the odd spot of mould developing in my keg fridge from time to time, particularly when switching between serving and fermentation temperatures. I keep a bottle of diluted bleach or sanitising solution in a spray bottle and give the inside of the fridge a good spray when raising the temperature of if I spot some mould developing.

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