So i was stepping up my starter today and instead of spraying it with my videne, I grabbed the anti bacterial kitchen surface cleaner
i sprayed the outside of the jar and think i did a little into the inside of the neck
what do you think? i out it back in heat fridge to see if it'll continue to ferment
its grown from a chimay red - and I'm doing a dubbel, so really want that taste from their yeast
i have a wlp550 i can grow from sub, but would really prefer the chimay.
thoughts? maybe just see if it ferments? taste the wort once its fermented and before i step it up once more?
thanks
matthew
Can you list the ingredients off of the back of the bottle? What does the concentrate smell of?
non ionic surfactants, disenfectant, perfume
polyaminopropyl biganide
I'd only worry about the perfume to be honest. If that gets into the starter it might produce problems. Apart from that if it grows it'll be fine.
non ionic surfactants:
Are the detergents that just lower surface tension - may affect your head retention
disenfectant is polyaminopropyl biguanide:
Polyaminopropyl biguanide (PAPB) is the disinfectant!
It is anit-bacterial and anti-fungal.
PAPB solutions are sold for use as a general disinfectant solution to be applied onto skin. As it is not cytotoxic, it can be applied directly into wounds.
perfume:
What more can I say!
So as long as it starts to ferment it should be OK! The amount used in relation to 5 gallons of wort should not cause a problem.
If the final brew smells like Channel No. 5 then flog it to the ladies a Ch.No. 5
sweet lads, thx. will c how it goes over nxt day or two and how it copes with the final step up
hmmm...so it's been stepped right upto 5 L. it hasnt fermented as aggressively as usual- its a belgian trappist yeast. it usually goes nuts. also, since the last step up, the smell has gone from the usual yeasty fruity smell to a really intense sulphur smell. i know sulphur can be normal, but not at this lvl. also, iv never had sulphur smelt from this yeast before
think i mite try a different yeast
thoughts?
taste it before you chuck it
yeah, but im not only concerned wit the smell. its the smell (theres a couple of reasons that sulphur smell is there- most of the reasons are due to different factors indicating a poor fermentation) added to the fact that it hasnt fermented as aggressively as usual. its goin into a 7%+ beer so need it to be in top shape
Quote from: matthewdick23 on June 20, 2013, 03:12:48 PM
yeah, but im not only concerned wit the smell. its the smell (theres a couple of reasons that sulphur smell is there- most of the reasons are due to different factors indicating a poor fermentation) added to the fact that it hasnt fermented as aggressively as usual. its goin into a 7%+ beer so need it to be in top shape
Well that's a different story, if you reckon the yeast is not up to it then work with your instincts.
yeah, i dont think it was the disinfectant- cos i was happy enough with the first and early second step up in the starter. but third has been poor. i didnt wash the yeast v well last time I used it. think it was prob that. will give it 24 more hrs and see
thanks