How to prevent off-flavors and contamination in your home brewed beer!
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- Опубликовано: 6 июн 2021
- How to prevent off-flavors and contamination in your home brewed beer!
Avoid that dreaded questions "Is my beer infected?".
11 Simple tips for avoiding contamination in your homebrewed beer.
1. Cleaning!
2. Sanitize!
3. Know your water
4. Consider a longer boil
5. Fully oxygenate your wort (proper aeration)
6. Pitch the right amount of yeast
7. Fermentation Temperatures
8. Don't move aka package your beer until fermentation is complete
9. No O2 after fermentation
10. Keep it in the dark
11. Beer being aged should be kept cool
Simple but many of us sometimes struggle with one or more of these simple items for one reason or another from time to time. This is a simple reminder of the basics for avoiding the famous "Is my beer contaminated?" question we all see all too often.
American Homebrewers Association
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Brewtubers
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PBW
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Star San
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I would love to see a video of a complete deep cleaning of the anvil. This would include seals, gaskets, hoses, and ball value
Sorry for the delay. I'm already working on this one for beyond the cleaning reason as there is a part that I clean a lot less frequent than any other part, but it is a major safety concern that I've sliced my finger(s) open on a few times. Be VERY careful when removing valve as the inside edges will slice you fingers like a hot knife on butter. Last two times I didn't even realize I'd cut my finger open until after it started to sting and bleed.
Great tips Mike. Always good to be reminded about these tips. Glad to have you part of Brewtubers!! Sláinte
I'll do my best this year to survive and keep up but I'm really excited for next year once my new house is built as I'll have a dedicated space for brewing and video and everything else I want to do related... 😀😀😀
I am really enjoying your down to earth, casual way to present key home brewer guidance and recommendations. After reading books and watching tons of RUclips videos I jumped right into the deep end one year ago with my Grainfather G30 and accessories with All Grain recipes. Started racking beer in bottles and now into a 7.6 gallon keg (Kegmenter is awesome). I have a 7 cuft chest freeze with inkbird temp control for fermenter and keg. Love the hobby and watching your channel. Keep up the great work!
WOW! Sounds like you dove right in and I'm impressed with the G30 as it addressed a handful of issues with its previous version. I was the same about starting with all grains as I hate taking baby steps but have no problem stepping back a bit when I need to for troubleshooting and like. Nice on the kegmenter as it has gotten really good reviews but I personally haven't had a chance to work with one. We all have our OCD items and I seem to have a few I've picked up since I started homebrewing and one is where I like to be able to see the fermentation although with my Tilt Hydrometers now days I rarely even look at the fermentation as long as things go as planned. Thank you for the kind words in regards to my RUclips channel as I consider myself just an average person just sharing what I've learned so far as I would expect you will be doing that very soon with diving into the deep end.
I just moved so there will be a lot of minor changes to the channel (mainly backgrounds and some noise levels) but about a year from now I'll have our new place with a dedicated area to brew and video so things will get REALLY exciting at that point. I've already ordered a 2nd Anvil so I can do side-by-side experiments. I was going to hold out knowing a year from now there maybe a completely new brewing system out but figured better to just keep it the same and get moving ahead of time. Once I get to the new place I also have some goals such as doing a lot more 1 gallon experiments also.
Shares this on some homebrew groups I am in been binging this channel and gave it a sub
Awesome and Thank you.
Great checklist forget one of them and all can be lost.
Thank you and you are so right...
Thank you for good info 👍
And btw how can I find this Discord server?
Sadly, I don't have a discord as it would be one more thing to keep up with.
I’m glad I haven’t had infection before! Definitely encountered DMS and Diacetyl unfortunately
Your very lucky as I think most home brewers struggle with this from time to time in the beginning when they are learning. Luckily the photos on my thumbnail don't represent anything I've ever seen with mine in the past as those were nasty looking. I've just had off flavors and my biggest issue was due to step mashing too long.
@@BitterRealityBrewing agreed very lucky not to have had it before! I do wonder how some people get these really bad infections as I normally just do “good enough” cleaning with a bit of pbw soak and a spray of Chemsan. Off flavours though are definite trouble sometimes! Hence why I gravitate to Kveik more I think, very stress free yeast
@@NikitaVorontsov I am in the same boat with you on the good enough but I do go crazy a few times a year and scrub the hell out of almost everything. Plus as I've had something go weird overtime in a keg I keep enough spare disconnects that I simply swap them out with each fresh keg and then clean them in bulk a few times a year. As for the hoses I usually replace them all about every year or year and half.
wow. didn't know about the first one, i thought sanitizing alone would be a good enough job
I've had my fair share of issues when I first started in using 1 gallons batches but have learned a lot over the past 8+ years and I know if I slack my beer could suck...so cleaning is still my priority.
Iron concentrations in water, and at times related bacteria, will turn the water yellow. That or it's fresh melt near a dog park. :)
I will cross my fingers for iron but either way it didn't end up in my beer. It went to the plants and luckily they didn't die. LOL on the dog park as that is what it reminded me of.
Hmm I just used the star san the last two times and the beer was bad. Maybe that's why
Yep and I think a lot of us might have been guilty of taking shortcuts from time to time I know I take risks from time to time and always have a way of justifying it to myself. Like not swapping out the disconnect and cleaning a tap when I go from a brew to another brew that is similar. (I have lots of spares and usually just swap the disconnects and clean them in batch once I get a few needing cleaned. The tap I do usually run a little clean hot water and spray it with Star San (yep there you go) and only clean most of the taps either every other brew or after a long use or a dark brew.)
I can't think of a single reason to boil for 90 minutes for most beer styles. Do you have a reason/source for that recommendation? I boil my hoppy beers that aren't west Coast styles for 30 minutes and they're great with zero off flavors at all.
Everyone does what works for them and it isn't a requirement but you should consider maybe comparing a big brew (high abv) especially if it contains pilsner with one doing 30 or 60 and the other doing 90 minutes with everything else the same. Other than that is the way I learned to do it (the 90 minute that is) and it has always worked for me AHA recommends it as a consideration for a few reasons which have been mentioned from time to time by professional brewers - (I will say even most that recommend 90 will tell you that 60 will work but will still recommend 90) - one reason supposedly is when cooling, if you can cool fast enough the extra 30 will help with DMS; longer and more vigor boils will help with melanoidans which will help with flavor compounds that can enhance the complexity and flavors of the beer (looks like caramelization but isn't); A few even suggest it helps naturally aerate the wort but not sure if that is fact or fiction.
I know Brülosophy did a 30 vs 60 comparison many years ago but maybe once I get my 2nd Anvil and move into my new house next year I should do something like a Tripel or other big brew in regards to OG and maybe do a 60 vs 90 to see how it comes out. I know I could get a few people to come do a blind taste test of free beer without too much effort. I have only done a few 60 minutes boils compared to my standard 90 but I really think this would be best tested with a big brew that is heavy on the pilsner, big on flavor, and high abv.
@@BitterRealityBrewing dogfish head has a 90 minute iPa and its great
@@dl8619 Yeah I drink it once in a while when it is on tap somewhere or their 60. I've never tried their 120 which is very expensive.