6 Tips To Prevent Beer Contamination

We know that brewing beer is something very delicate and it must be done correctly, for this reason, we bring you the following 6 tips to avoid contamination of your beers. Do not waste any more time on trial and error, follow our advice:

  1. Clean all your work equipment very well:

Before and after making your beers. This is a very efficient method to avoid contamination of your beers.

  1. Sanitize properly:  

Make sure the brewing area is properly sanitized since beer has lower alcohol content compared to other alcoholic beverages, which make it more prone to contamination.

  1. Boil without the lid:

When boiling your beer for 60 to 90-minute boil causes substances such as dimethyl sulfide (DMS) to evaporate, if you happen to leave the lid on, it causes these chemicals to return to the must leaving behind unwanted flavors and aromas.

  1. Do not oxygenate the hot must:

Your goal is to keep the must static while lowering its temperature to 26° C. If this process takes too long the DMS will continue to occur.

  1. Start fermentation as soon as possible:

Throw the active yeast into the must, to keep form other bacteria to ferment as well

  1. Store your beers in cool and dark places:

Light is the worst enemy of beer, even more so if it is fermenting in a glass container. Therefore find a nice, cool area to store your beers. This process typically takes about two weeks.

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