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12 votes
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What are the most crucial moments for beer contamination?

Just before you add yeast. Your wort will not be heated again Wort is full of nutrients, fullest it was or will be Temperature is optimal for microbiological growth No competition with other microbes ...
Mołot's user avatar
  • 3,718
9 votes

How clean does your equipment really need to be?

TL; DR; You need to clean! You do this for safety, repeatability, and to avoid wasting your effort. I have cleaned poorly before and wasted brews of both wine and beer, since I took a more rigorous ...
Mr_road's user avatar
  • 7,048
6 votes
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Safe to return sampled wort to the primary after sampling?

Do not return samples to the batch. Risk of infection is very high. Sacrificing this small amount of wort makes life easier and give peace of mind. sample tubes are difficult to clean. Many are two ...
Evil Zymurgist's user avatar
6 votes

Safe to return sampled wort to the primary after sampling?

I've read in a few places not to do this as it risks contamination. I do it every time using a well-sanitized thief. I have never had an issue doing this. Does it increase the risk of contamination? ...
Sam's user avatar
  • 411
6 votes
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Will Brett C contaminate my equipment?

The standard wisdom I've seen is, as mentioned, that glass and metal "should" be fine but plastic is much more prone to scratching, making it a concern. Brett has a reputation of being very resilient ...
thesquaregroot's user avatar
  • 1,900
6 votes
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What are these insects in my malt?

They're possibly weevils. The one in the middle looks like it has a long 'snout' that weevils tend to have.
Rich Prag's user avatar
5 votes

Is it possible to decontaminate wine?

No don't boil it! Chances are you are fine at this point. Bacteria just don't hang around lonely old clothespins much. Without knowing what type yeast you pitched, I can't give a solid answer, but if ...
DV8DUG's user avatar
  • 511
5 votes

Is my beer infected? from an amateur. Posted a picture

This looks like Pediococcus contamination: see here Is this lactobacillus? More information about spoilage here: https://www.craftbrewingbusiness.com/news/four-bacteria-that-will-ruin-your-beer/ ...
Philippe's user avatar
  • 4,806
5 votes
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Possible contamination or mold?

Unless whatever you're bottling is genuinely, horrifyingly undrinkable- I'd never pour anything out before bottling. At any rate- it won't hurt you. It's really difficult to tell on a picture through ...
rob's user avatar
  • 1,783
4 votes
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I'm worried about adding germs to my brew when dry hopping

How much of a risk is this? - To answer your first question the risk is minimal. once fermentation has begun in force the solution is mostly unfavorable for non yeast microorganisms. no this isn't to ...
Gremwatch's user avatar
  • 169
4 votes
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Does this look contaminated?

Looks fine, rack to secondary and grab a bit to taste if it tastes fine then you have most likely avoided any significant bacterial contamination. Smell first, if it smells off don't taste it. Taste ...
Mr_road's user avatar
  • 7,048
4 votes
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If you make wine in higher quantities, is there a higher chance of contamination?

No, the process is the same. If you sanitize everything correctly, you do not have more chances of spoilage, it will only take more time to rack and bottle. Make sure you have the right size ...
Philippe's user avatar
  • 4,806
4 votes
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Does opening the tap of a fermenter bucket increase the chance of contamination?

Using the spigot is undoubtedly much safer than opening the lid. With the spigot on your bucket you're basically just creating a hole where the beer can flow out (and only out). There are some ...
thesquaregroot's user avatar
  • 1,900
4 votes
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Contamination from airlock

I think the likelihood of a batch getting contaminated this way is pretty low. Certainly be careful with cleaning and replacing the airlock. But generally speaking the airlock serves as a blocker ...
thesquaregroot's user avatar
  • 1,900
4 votes
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Beer's susceptibility to contamination over time?

The short answer: Beer is susceptible to whatever can live in the wort/beer given it's specific condition at the time. As fermentation continues, fewer and fewer micro-organisms are able to colonise ...
Kingsley's user avatar
  • 2,060
4 votes

How can I make maple bacon mead?

I would wait until you have at least 5% ABV before adding meat into the mix, at ~5% anything pathogenic should be killed off. Cooking the meat before had I would also recommend as rubbing beer/mead/...
Mr_road's user avatar
  • 7,048
4 votes
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Didn't reach expected FG. Should I postpone bottling? Also: It looks weird!

That beer definitely needs more time. It's likely that the periods of lower temperature slowed or potentially even halted fermentation, and the sweet smell you describe is probably unfermented sugars ...
Luke's user avatar
  • 56
4 votes
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Will taking the top off my vessel on day 9 spoil my brew?

Six seconds is nothing. I do open fermentation for a couple of days, then rack my beer into a closed fermenter after four days. For this I need to expose my beer for more than a couple of seconds. I ...
chthon's user avatar
  • 3,665
3 votes
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Does the amount of air left in the fermenter increases the chance of contamination?

It's not contamination you should be worried about, but oxidation. More headspace equals more oxygen in contact with your wort. This shouldn't be a major concern during primary fermentation, because ...
Ryan's user avatar
  • 383
3 votes

Does the amount of air left in the fermenter increases the chance of contamination?

At the beginning of the process, it is not sensitive, you're okay. Initially, the wort needs oxygen for the yeast to reproduce. As it eats up the oxygen, the yeast will start producing CO2, which is ...
Sam's user avatar
  • 411
3 votes
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Can a homebrew with a FG of less than 1.000 become infected?

Yes, a beer can still get bacterial/fungal contamination when its SG is below 1, though it will be a much less hospitable environment than higher SG beers since the available nutrients will be less. ...
Franklin P Combs's user avatar
3 votes
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Is H2S poisonous in wine?

Aside from how of putting hydrogen sulfide is, unless its super high it really shouldn't be terribly toxic as far as consuming the wine goes. But its probably not worth the trouble. Check out this ...
brewchez's user avatar
  • 36.2k
3 votes
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Dangers of non-sterile cider

Basically just wash the apples very well before pressing and practice good sanitation during production. Use a desired yeast instead of chancing with wild fermentation. Few wild yeasts actually ...
Evil Zymurgist's user avatar
3 votes

What kind of contamination shows a white film with dots in secondary?

It's hard to say what is making the pellicle. But as for your white dots, they are too uniform for an organic IMO. I would say they are just co2 bubbles trapped under the pellicle.
Evil Zymurgist's user avatar
3 votes
Accepted

How long can mead store when not temperature controlled?

First off... How was the carboy sealed? Was it corked so no gasses may escape or did he keep a fermentation lock on it? If so did he keep water in it? Two of the biggest enemies to mead are sunlight ...
DV8DUG's user avatar
  • 511
3 votes

does starsan kill yeast

Star San will not kill wild yeast. I rotate the use of StarSan and iodophor, since iodophor kills wild yeast. Here's the reply I got from a chemist when I asked about it... Broad-spectrum ...
Denny Conn's user avatar
  • 33.4k
3 votes

Potential fat in wort, what's going to happen?

That grease in extraction fan is from volatile food grease / oils. In my experience these are not water soluable. The condensation that fell back in was most likely just water.
Evil Zymurgist's user avatar
3 votes

What lab equipment could be used to effectively ensure a quality home brew?

Wow! Its seems a lost knowledge that brewing was used to purify water - not make it unsafe to drink. There is absolutely no need for the average home brewer to set up a brew lab just to make "safe" ...
barking.pete's user avatar
  • 5,631
3 votes

How clean does your equipment really need to be?

Unfortunately, yes, it is needed. When I was starting, in my first year, I lost a lot of batches, I could say 2 from 3 batches were lost due to bad cleaning, I never figured exactly what I was not ...
res's user avatar
  • 131
3 votes

Beer attenuates too much too fast

I have never found S-04 to be slow. Even on 500L batches, I've had beers with S-04 ferment dry in under 5 days. It also flocs out like a ton of bricks. Are you confident you don't have a contamination ...
Frazbro 's user avatar

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