Malt miller speckled hen won’t clear!

[Sadfield]

Funnily enough, I read that article a couple of weeks ago. Yvan is a lovely guy, and a masterful brewer. Taras Boulba is a work of genius.

One of the best Meet The Brewer's I've attended, so interesting and knowledgeable. Love Taras, although, when in Brussels, Zinnebir is habitually my first beer.

 

[Monkhouse]

Might just be the time of year - we've just been through a hot spell, there's wild yeast in the air and lots of bugs around. Many of us stop brewing this time of year due to the increased risk. When I've had infections they've always occurred in June or July. I've got a brew on at the moment but it will probably be my last until late Aug.

Hopefully your bad brew is just a randon one-off, I've had them and the next brew is fine: you can't control everything even with obsessive sanitisationm.

This is incredibly helpful mate thankyou! I think I’ll put it down to this then. Today I took a small starsaned turkey baster sample from the USaison-05 and it tastes brilliant so I’m hugely relieved atm!
Are darker beers less prone to infections? Like stouts?

 

[Agentgonzo]

Are darker beers less prone to infections? Like stouts?

No, but they tend to have stronger flavours that can mask off flavours, so in some ways, they are more forgiving.

Glad the latest one is tasting great!

Wild yeasts... Do you brew outdoors? (I'm just guessing here, but with the wind etc I'd expect more wild bugs to be in the air and have the potential to get into your beer if you are outside than inside in still air.

 

[Monkhouse]

No, but they tend to have stronger flavours that can mask off flavours, so in some ways, they are more forgiving.

Glad the latest one is tasting great!

Wild yeasts... Do you brew outdoors? (I'm just guessing here, but with the wind etc I'd expect more wild bugs to be in the air and have the potential to get into your beer if you are outside than inside in still air.

I brew in the kitchen, it’s a big kitchen and I have the back door open when I brew usually from the boil onwards.
Would it be advisable to put cling film over the top of the fv when the wort it being pumped into it? Just an idea lol

 

[foxbat]

I brew in the kitchen, it’s a big kitchen and I have the back door open when I brew usually from the boil onwards.
Would it be advisable to put cling film over the top of the fv when the wort it being pumped into it? Just an idea lol

Yes it would be sensible to cover the FV after it's been sanitised. I also keep it out of the kitchen until the grain is disposed of.

Another thing I have is a room fan blowing over the equipment out through an open door. This is mainly to expel steam from the room but it also prevents small flies from coming in.

Removing the fruit bowl if you have one from the kitchen is also a good idea.