Ropiness

[Whorst]

Some of you may recall I mentioned a possible infection with the golden ale I just brewed. The smell I encountered was metallic. Well, today I went to my local home brew shop and talked to the owner who used to brew for a big brew pub. I mentioned the slimy residue I got from taking a gravity reading. He said, "oh yeah, that's called ropey." The beer is drinkable without being horrifyingly contaminated. I haven't decided yet if I'm going to dump it. My brewing techniques for this beer were less than perfect. I had problems cooling the wort, which is probably where this stuff came from. I bought another wort chiller which I will use as a pre-chiller. I'll have it in a bucket of ice, so by the time it hits the hot wort it should make a considerable dent in cooling. For those interested, here's a good article on "ropiness." I hope my fellow brewers NEVER encounter this shit, and that your labors deliver you the perfect pint, time and time again.

http://byo.com/mrwizard/759.html

[Vossy1]

My brewing techniques for this beer were less than perfect. I had problems cooling the wort, which is probably where this stuff came

Having read that link W, it seems that sanitation is the main culprit, not cooling.

I'd give the old brewing equipment a good soak in a chlorine solution of some sort, before commencing brewing again, just to be safe

[Whorst]

The sanitation is directly related to cooling. If I would have cooled it fast, the yeast would have been pitched immediately after cooling. The long lag time of trying to cool the wort in the fridge no doubt had an impact. The longer you wait to pitch yeast, the greater chance at infection, no matter how clean you are. That's why I usually pitch a ton of cells. Bad shit can't live without oxygen, and yeast use the oxygen before they go on their rampage of converting the sugars to alcohol and CO2.

[Vossy1]

The sanitation is directly related to cooling

Sorry W I have to disagree as the wort leaves the kettle there is no reason why it shouldn't be sterile.

If I would have cooled it fast, the yeast would have been pitched immediately after cooling. The long lag time of trying to cool the wort in the fridge no doubt had an impact. The longer you wait to pitch yeast, the greater chance at infection, no matter how clean you are.

As you say, the lag time can't of helped, and pitching yeast as soon as possible is always the best course

Bad shit can't live without oxygen

Anaerobic bacteria ?

[Whorst]

I suppose you're correct. This is the 6th time I've had a beer spoiled by contamination. Not bad, being I've been brewing for nearly 20 years. This is the first time I've encountered anaerobic bacteria. My others I believe have have been done to wild yeast. Makes sense really, as this was the first beer at my new residence. Something was apparently not clean enough. All my gear is now soaking in Iodophor.

[sills]

You are suffering the same as me W with a sedement on the top. I have had two go this way one before I used a wort chiller and left the wort to cool over night and one after. All my kit will be sanatised several times before the next batch instead of once. I also read that barrelling early before the wort has finished fermenting can cause a similar effect.

[mysterio]

I thought it was yeast dropping the Ph and the alcohol creation which keeps anything seriously nasty at bay... ?

That ropiness sounds disgusting... never heard of it before.

[agentgonzo]

I bought another wort chiller which I will use as a pre-chiller. I'll have it in a bucket of ice, so by the time it hits the hot wort it should make a considerable dent in cooling.
http://byo.com/mrwizard/759.html

Just a quick mention about this. The rate of cooling is proportional to the temperature difference between your cooling water and the wort. If you have bucket-loads of ice, then it's fine to use it all the time. If your amount of ice is limited, then it's best to save it until the end of the cooling. The wort will cool to about 40-50°C pretty quickly with normal tap water or water from a butt. There's no use wasting all your ice in that early stage - save it until you've chilled to about 40-50°C and then use it.

[steve_flack]

Your cut out and keep guide to Beer bugs

http://www.brewingtechniques.com/librar ... table.html

[mattmacleod]

That ropiness sounds disgusting... never heard of it before.

Often caused by peddiococus and something lambic brewers come across often.


http://www.beertown.org/events/hbc/pres ... tation.pdf (page 10)