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Contamination Question

Hey all,

I’m a noob brewing my first batch of Bavarian Hefeweizen as we speak. As I’ve been slowly going through all the online resources available to us home brewers I, like many of you, used Star San and find it to be pretty amazing and simple when sanitizing carboys, equipment, etc. That being said, I can’t help but wonder how many of you have suffered from an actual contamination issue that resulted in an off tasting brew? I tried to be a real stickler for sanitation during my first brew session and I just checked the SG of my wort at 9 days after pitching to check on my progress being careful to sanitize everything properly. Would many of the contamination issues occur during the primary fermentation when alcohol levels are low and conversely would a wort thats into the secondary fermentation phase be less susceptible?


Certainly there is a risk of contamination at any point but after most of your fermentation is done, as it likely is now the alcohol content and low ph should help protect against a lot of possible contaminants. That being said it’s better safe than sorry, so don’t get laxed in your sanitizing practices just because your fermentation is almost done. To answer your other questions I have only lost 1 batch to an infection and it was my second batch ever. Ever since that batch I have been a real stickler for sanitation and haven’t had a problem since (knock on wood).

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