Infection Issues After Switch to AG

Discussion in 'Homebrewing' started by pokesbeerdude, Feb 25, 2012.

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  1. pokesbeerdude

    pokesbeerdude Maven (1,357) Oct 2, 2007 Colorado

    I've been brewing all grain for 3 batches now, and each batch has had some form of slight infection. I never had any issues with my extract batches so I figured my sanitation process was sound. Is there anything in the AG process that I may be doing wrong that is leading to infections? Or do I simply need to revise my sanitation process and be more thorough?

    It just seems strange that after 20+ extract batches without a single issue that all three batches have been infected after going AG.

    Cheers!
     
    #1 pokesbeerdude, Feb 25, 2012
  2. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Dust from the grain can cause infections if it gets into the wort after boiling. Keep the dust down, or grind the grain in another area.

    Breweries usually have seperater mill rooms.
     
    #2 hopfenunmaltz, Feb 25, 2012
  3. DaveJanssen

    DaveJanssen Initiate (0) Apr 17, 2008 Germany

    The dust is a good point. Otherwise, everything from all grain is hot side and you boil afterward so I don't see how mashing would lead to contamination issues.
     
    #3 DaveJanssen, Feb 25, 2012
  4. pokesbeerdude

    pokesbeerdude Maven (1,357) Oct 2, 2007 Colorado

    Thanks for the tips. I hadn't thought about dust being a possible factor. I'm also going to try switching out all tubing and getting a new racking cane and bleach the hell out of my carboys prior to the next batch to see if maybe I have become a bit complacent with my sanitation.

    My porter that I brewed is going to be a total loss, as I'm not a fan of roasty sour beers, the rye-pa on the other hand could turn into something good with some oak cubes soaked in wine and throwing in some additional bugs.

    Cheers!
     
    #4 pokesbeerdude, Feb 25, 2012
  5. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    Use the porter for cooking. I still have about 1/4 keg of a stout that went sour a year or so ago. Not a great drinking beer, but the soups, stews, chilies, etc. I'm making with are nothing short of astounding! And it's generating enough of its own CO2 that I haven't had to hook up the gas to dispense it :slight_smile:
     
    #5 mikehartigan, Feb 28, 2012
  6. beerjournl

    beerjournl Initiate (0) Feb 3, 2006 Florida

    I'd focus on general sanitation of the hoses, carboy, cane, etc. The dust from the grain isn't an issue unless you are letting it and a lot of other dust and dirt get into the process after the boil. We've brewed for many years in dusty garages with a lot of grain dust and other wind-carried debris present with no ill effects, but each area and process is different and you know your conditions best.
     
    #6 beerjournl, Feb 28, 2012
  7. galttfwo

    galttfwo Devotee (363) Jan 2, 2007 New Jersey

    Do you have a few bottles of homebrew while brewing? I used to open a few bottles on a brew day when I was doing extract. No harm, no foul, everything went well and the beers were good. When I first moved to All grain, and underestimated how much longer the brew days were. By the time I got to the sanitization sensitive portion (the chilling, ant pitching) I was a bit sloppier in my methods. Just a thought :slight_smile:
     
    #7 galttfwo, Feb 28, 2012
  8. WickedSluggy

    WickedSluggy Savant (1,129) Nov 21, 2008 Texas

    What were the characteristics of the infections?
     
    #8 WickedSluggy, Feb 28, 2012
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