Quality control on wort

[BarryNL]

Do others take samples of their wort before pitching for quality control purposes? I.e. put some covered in a sanitised glass and see how long it takes to show signs of fermentation/infection?

I did this with my last batch and it took two and a half days at room temperature to start fermenting by itself. Is this reasonable, or should I be worried about my sanitation?

[steve_flack]

I should try that sometime. I'd probably be scared by the results though.

[BarryNL]

I should try that sometime. I'd probably be scared by the results though.

It certainly brings home the importance of a short lag-time.

[Vossy1]

Just something else to worry about....why bother

[UserDeleted]

Wort stability test should be part of every brewers routine. Its so simple to do and the confidence you get ni your techniques makes it more than worthwhile.

All you need to is to run some cooled wort into a sterilised container and seal it. Place it in a warm place (30C) for 24-36 hours any signs of contamination should be apparant by this time. I would reccomend checking for smell (Do NOT Taste!), and any visible signs of contamination - molds leave a white ring around the surface.

I would be concerned that sanitation is not up to snuff. While any off flavours will be masked by the main yeast, you might very well show up funky flavours as time goes on with this batch. Just drink it faster

[BarryNL]

Just something else to worry about....why bother

Well, it can help track down problems. I think for my next batch I'll take samples immediately after the boil, after cooling, after transfering to the fermenter and after aeration. If I can see a point where they start going off faster then I know where my weak points in sanitation are. 2.5 days to start going off at about 23 degrees probably isn't great - but it's going to have an ABV around 7%, so I expect it will keep reasonably well. Plus, it looks like the only problem was yeast infection - I still see no signs of bacterial growths.

[Vossy1]

I can see the pro's and it's good working practice
I personally just don't see the point. I know I'd be tearing my hair out if I got a problem
Like UD said if you detect a problem, just drink it faster...I've done this in the past

I might very well change my mind if I lose one of my 46ltr batches and in the defence of testing prevention is better than cure

There are just too many variables for me to worry about

[mysterio]

I'm with Vossy on this one. I've not had an infected batch yet and theres always one thing each batch I make where I think 'did I do something wrong there?'. I can do without one more thing to worry about. I can see the benefits if I was brewing for other people, but i'm only brewing to satisfy myself

[delboy]

I have a batch of a SNPA clone that i know for a fact is infected with some sort of acetobacter (if i leave a glass out for a few days under clingfilm it turns into vinegar).
Each glass i get from the corny has a very subtle acidic twang which i have to admit i quite enjoy even if it is an off flavour, it hasn't gotten any worse since the bugs need oxygen which they aren't getting in the corny.

Its certainly an intersting idea and i think i might give this wort stability test a go, but i could only really see myself doing this the once (doing it on every brew would seem a PITA).