Well...there goes 4 kegs :(

[Chris Craig]

I just recently kegged up a double batch of my house pale, and subsequently used the cake from one of the carboys to do another double batch...then I taste one of my first kegs.  Fuck.  Tastes like Belgian beer.  Not good.  Must be contaminated with brett.  There goes 4 kegs and a whole bag of 2-row.  FUCK!  I've learned my lesson.

[Richard]

Yeah I've stopped re-using yeast, as my process isn't good enough to stop this happening. Once I've got a dedicated brew-room I'll re-visit the idea.

I recently lost ten gallons of cream-ale because I re-used S-05. Ten fucking gallons for what would have been about five bucks worth of yeast... ouch.

[brew]

I just did 10 gallons of my first _real_ ipa, half with 05 and the other half with 1.5L of washed 1056 - it was in a 3L jug so it was only half full in the fridge for about 2 months - hope the air in the jug didn't cause any weirdness... in the primary now...

[pliny]

Its a tough time of year and Im beginning to understand why some folks dont brew in the summer.
Of course the primarily reason why folks dont brew is due to fermentation temps for those that dont have chambers (like me).
But I also think that when its hot and muggy there are increased chances of infections. The are lots of stuff in the air. Thinking acetobacter due to fruit flies comes to mind right now. Those little f**kers.

[Richard]

Yeah was same story last year - hence my wanting a dedicated room. Can temp control, and potentially control the airflow in a manner more conducive to sanitation. I didn't have any issues re-using in the winter.

[DandyMason]

I agree, brewing in the summer is tough! Ive had one batch go bad from infection from chilling outside, and my ales are definitely fermenting too warm at this point.

I have capacity for like 2 or 3 carboys in my fridges so only lagers in summer from now on, until I can keep some ales cool.

Also my plate chiller will be in any day now so that should help out with the brewing outside in summer part...

[fakr]

If it wasn't for my ferm chamber and air conditioned brew room, there is no way I could brew in the summer.  All my beer would end up tasting like apple cider or the like.

A guy here at work started brewing kits this spring.  He went all out and put on 4 kits at once a short while ago.   I asked him where he was fermenting,  his temps, etc.  He said in one of the upstairs bedrooms and the temp goes up and down depending on the time of day...between 20 and 30+ degrees!  
He mentioned the other day that he went to keg the beer and ended up dumping it out as it tasted pretty much like 1/4 beer and 3/4 cider.

[Chris Craig]

My chamber has definitely been a worthwhile investment!

[fakr]

Definitely Chris.  I put a bit of time into mine, but you could go as cheap as picking up a cheap or free freezer from kajiji, and either make or buy a temp controller for $50.  cheaper and easier than most think.

[DandyMason]

Chris any idea where you might have picked up infection?

[Chris Craig]

I suspect that I didn't sanitize my carboys well enough.  They were sitting outside the entire brew session.  That's my best guess.