phildo79
Member
Yikes. I used thin bleach and not an awful lot of it, then topped up with water. I did leave it for a good few hours though as I was working and kinda forgot about it. Thanks for the tip.
WTF is going on?
- Thread starter phildo79
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phildo79
Member
Should I give the disconnect from the reg the bleach treatment or is that overkill?
phildo79
Member
Could this white stuff be the culprit?
FirebladeAdam
Regular.
Isn't temperature irrespective when fermenting under pressure? And also 25 or 30 psi is a lot of pressure... My understanding of fermentation under pressure is that it takes 3 or 4 days at any temperature and is normally done at about 10 psi. I'm happy to stand corrected if that's not right.
The white stuff there... I'd push sanitiser through it before I use it (or maybe something even more aggressive), then let it dry right out after I clean and store it after use.
Stick with your batch! You never know; I once read about a yeast that was created after a beer was made 'unintentionally sour'. So you may create an amazing beer! You never know.
Good luck buddy.
The white stuff there... I'd push sanitiser through it before I use it (or maybe something even more aggressive), then let it dry right out after I clean and store it after use.
Stick with your batch! You never know; I once read about a yeast that was created after a beer was made 'unintentionally sour'. So you may create an amazing beer! You never know.
Good luck buddy.
