BrewThruYou
Well-Known Member
Well, I think I pinpointed my infections to lactobacillus and more specifically, to grain dust in the air. In my garage, I siphon into kegs and hang my hoses to dry (I do not ferment in the garage). However, this is also where I keep my grain and grind my grain.
How resilient is lacto and how long will the dust stay in the air?
I'm planning on conditioning the malt to minimize dust. I'm planning on moving all grain operations outside (opening the grain containers, scooping grain, grinding grain, etc.). I will scoop the grain into the MLT instead of dumping. I'm replacing my siphon and will move all hoses to hang in a different room. I already use glass carboys, so I will just throughly clean and sanitize.
Besides doing all this and thoroughly sanitizing the fermenters, kegs and hoses, what else can I do? I feel that either my kitchen (with the dust from the grain dump into the MLT) or my garage is the main culprit.
How resilient is lacto and how long will the dust stay in the air?
I'm planning on conditioning the malt to minimize dust. I'm planning on moving all grain operations outside (opening the grain containers, scooping grain, grinding grain, etc.). I will scoop the grain into the MLT instead of dumping. I'm replacing my siphon and will move all hoses to hang in a different room. I already use glass carboys, so I will just throughly clean and sanitize.
Besides doing all this and thoroughly sanitizing the fermenters, kegs and hoses, what else can I do? I feel that either my kitchen (with the dust from the grain dump into the MLT) or my garage is the main culprit.