Sanitize... how far should I go?

Replies to This Discussion

Permalink Reply by MrC on June 7, 2012 at 7:44am

I think the most likely place for the infection would be during fermentation rather than after kegging.  Does it taste sour/infected straight after kegging or does it take a few weeks to show up?  If it's sour straight away then your problem is likely pre kegging.

I'd recommend dismantling your tap though.  I do that regularly now with my picnic taps.  

• ▶ Reply

Permalink Reply by Dene McDonald on June 7, 2012 at 9:06pm

I usually leave it 2 days to carbonate - tastes sour by then so I guess it's probably happening in fermentation. I think it's time for a new fermenter then as I've sterilized the pants off the old one and keep getting the infection.

The option would be the water has some nasties in it???

• ▶ Reply

Permalink Reply by Chris P on June 7, 2012 at 10:50pm

How do the samples taste during fermentation?

• ▶ Reply

Permalink Reply by Michael on June 10, 2012 at 2:43pm

It may not be needed, but I will generally do a line cleaning and steralisation when switching kegs.

When I am cleaning a keg with Napisan, I put a little co2 in there and push the stuff through the lines. After fully rinsing the keg, I do the same thing with clean water, and then after steralising the keg, I push the starsan through the line as well.

Every five batches or so, I take apart my taps and clean them separately as well.

Having said all this, try bottling a few beers next time before throwing it all into the keg. See if those turn sour as well?

Taking a few minutes to run stuff through the lines cannot hurt I imagine, and it does not take much time.

• ▶ Reply