And the Sarson's award goes to...

[mgrds]

In my experience in 50 years of brewing in some environments no matter what you do you never seem to get an infection (obviously the local microbiological flora is friendly ). However if you ever get even one infection or even some contamination giving on off flavour you need to become totally over the top about cleaning and sanitation to avoid the problem repeating.

 

[ITMA]

Heh. I'm going to try to avoid going over the top, but I will (meekly) return to using airlocks!

 

[Dutto]

I feel your pain!

Good News is that you now have enough Malt Vinegar to last until next year - even if you own a chippy!

Bad News is that you now have to sanitise EVERYTHING to prevent a repeat performance! This includes:

• FV's and their lids
• Blow-Off Tubes and Bottles
• Fridges and Shelves
• Water Pipes
• Scales
• Measuring Jugs
• Bottles and Caps
• Paddles
• Thermometers
• Hydrometers

... the list isn't endless, it just seems that way!

It was having two brews turn to vinegar that put me off brewing for years and years so take your time and sanitise EVERYTHING that MAY come in contact with the brew!

Enjoy!

 

[ITMA]

My God. Thanks for the advice, I won't be doing much of that, I'd sooner give up than sterilize scales etc.

I'll keep an eye on everything on the cold side, I've always thrown away samples and I've stopped using a wine thief for extracting samples so I think all is good there.

(Thinking of it, I've been pretty tight with everything from your the list on cold side. Except using an air lock. Hot side I've never cared).

I'll guess it's the lax air lock that caused it and if it happens many more times once that's fixed, I'll accept a happy retirement!

 

[Leon103]

Next time shave your arms

 

[ITMA]

Next time shave your arms

I will - whilst leaning over the open FV...