Pediococal Infection :o(

[Reviled]

Hey guys

Does anyone know anything about pediococal infection? I seem to have picked one up from somewhere, first in my Pilsner which is really strongly smelling of what I have been told is a pediococal infection, and im now worried because ive just kegged and carbed a Pale Ale and ive noticed it has a similair smell to it, tastes fine, but that smell is not good

Smells, herbally, minty, piney sorta, hard to describe, but its not desirable at all... The two beers were completely different so I can definately narrow it down to an infection...

Id be keen on any information relating to this, just curious where it may have come from etc etc...

Im gonna throw out all of my hoses, bleach the crap out of all my fermenters, and get new yeasts, oh, and get a tap put in my kettle so I stop no chilling in the kettle and go back to cubes Im thinking it may be a combination of the no chill in the kettle and the really hot weather weve had lately... But thats only my first guess...

Any help muchly appreciated... Cheers

Oh, and am I even spelling it right cos Google didnt bring anything up?

[JoKing]

Your optimism is as vast as the universe. Your attitude is as ballanced as justice.

[JoKing]

Don't feel bad about getting an infection in any wey either, by the way.

I just made a starter for some sour dough yesterday, and it has doubled in size over the last 24 hours. What is the signifacance of this? I hear you ask. Well let me tell you.

The recipe for the started was 1 cup of water, and one cup of flour, and 1 tablespoon of sugar. Leave it in an open bowl for 5 days. "DO NOT ADD BAKERS YEAST" Thats it. So then how has it doubled in size? I hear you ask. Well, let me tell you...

Brettanomyces, Lactobacillus Delbrueckii, and your favourite: Pediococcus Cerevisiae amongst others I hasten to add. This shit is just floating around in my kitchen! It's a wonder that I haven't scored myself an infection with one of these yet. Probably why I dont brew in the kitchen I suppose.

[denimglen]

Yeah, the kitchen is a pretty grimey place.

Grain is usually covered in lacto as well, so it's a bad idea to crush grain in the same area you ferment/brew in.

"...Pediococci are used as probiotics, and are commonly added as beneficial microbes in the creation of cheeses and yogurts..."

So maybe someone with some more knowledge could expand. Is it possible to get a pedio infection from cheese or yogurt? Or is the bacteria in them dead?

[Horace]

Most of those bugs are in the flour. Lacto from milling grain is easy to get aswell.

[Reviled]

I was thinking, if I bottle one batch, allready carbed, from the keg, and it gets to ambient temp, would there be a big risk of bottle bombs due to the infection waking up and chomping down?

[JoKing]

If your bottles blew up - it would definately confirm an infection!

[Reviled]

lol, yes I guess it would :oP

Maybe ill skip the bottling, im definately doing this lambic thing, gonna get a bottle of Porter Noir from steve and throw some brett and some unsanitised oak chips into the cube with the beer and see what happens...

Anyone keen for a taste this time next year? :o) hahahaha

[JoKing]

I'm always keen.

[Kempicus]

Where can i get hold of porter noire? i've heard great things but never tried it....stupidly went out to riverhead over xmas to go to the brewpub but it was closed....really wanted to try that and Stuntman!

[JoKing]

Just give Steve a call and see if he'll send you some. I'm sure he'll be keen of r a swap with some of your "Crazy 88".

[Kempicus]

hahaha i wouldn't impose that on anyone......little bit tooooo bitter!

[Reviled]

Ill give it a crack, I like my bitter beers :o) What are we talking here IBU wise?