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Lucas
11/17/08 01:04 PM  
Acetobacter activity
Hi guys,

had a question about acetobacter:

if your wort is still somewhat actively fermenting, (i.e. maybe a week after inoculation)and it gets exposed to oxygen, would acetobacter be able to sour the beer or will the yeast in suspension outcompete them for oxygen?

i feel this is probably a remote danger if you're working with a pure yeast culture, but what if acetobacter is already present in minute quantities?

This question is referring to a wild brew i'm working on and i'm reasonably certain there's some acetobacter in the culture already. thanks!

Al B
11/19/08 11:05 AM  
Re: Acetobacter activity
Acetobacter can overtake a brew quickly. If the airlock (assuming you use the 2-piece type), there will be some positive pressure of CO2 pushing the interior part up against the lid. Until the pressure is relaxed, there will be no acetobacter growth in a glass carboy.

Mimimize the head space as much as possible, purge with CO2 often are some ways to help until a brett pellicle is formed protecting the brew. A keg will be completely safe from too much O2 as well.

 
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