[COHO] Unsanitary carboy

Mon Apr 30 07:45:10 PDT 2007

if it turns out sour......call it a lambic   :)

  good luck,    fairway

----- Original Message -----
From: Ben Groeneveld <ben at bendcable.com>
Date: Sunday, April 29, 2007 4:02 pm
Subject: Re: [COHO] Unsanitary carboy

> I would say sanitation is of greatest importance during bottling.  
> During fermentation when the quantities are large - a large body 
> of  
> boiled wort with many selected yeast cells added - good chance it 
> will 
> work, unless perhaps you kept your carboy in a moldy basement and 
> it 
> never dried well. Moreso than sanitation - I worry of carrying 
> over an 
> off taste from the previous batch of some berry wine or so that 
> was made 
> with the same equipment.
> 
> My two cents of a plausible reasoning - Ben.
> 
> Tim Howe wrote:
> > Well, I can't believe I did it, but I forgot to sanitize my 
> carboy.  This is a good indication that I should maybe drink a bit 
> less while brewing...
> >
> > Anyway, what are the odds I will have trouble with this?  The 
> wort was fully boiled, chilled quickly, oxygenated, then pitched.  
> All this happened last night and this morning I don't see much 
> activity yet, but I often end up waiting 24 hours for a White Labs 
> vial to get going.  The carboy was cleaned well and rinsed clear 
> after my last batch and was about as clean as it could be without 
> sanitization.  Am I gonna be OK?
> >
> > --TimH
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> >   
> 
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