Infections from fridge fermentation chamber?

[Matt in Birdham]

That's interesting - and quite compelling, as well as being pretty much the opposite of what some other sources say (i.e. Five Star). It does seem quite a contentious issue on some of the US forums. My own experience is that I have one (pretty much) certain wild yeast infection (nasty phenolic), and that from a tap I didn't wash, let alone sanitise. I haven't had one since, mostly using SS only after cleaning - so either wild yeast infections aren't that prevalent, or SS does help in some way. Recently I have taken to using iodine as well on occasion - I think I may make that a more regular thing as well.

[IPA]

Looking at your original post it reads as if you are only using a Starsan equivalent sanitiser. If your infection is caused by a wild yeast this could be the problem because Starsan only kills bacteria not yeasts. Might be time to use something that does. MM does a very good chlorine based sanitiser. Just remember to rinse well after use.

That's right all I ever use is Neales no rinse sanitiser that I bought from MM. Dodecylbenzenesulfonic acid 15%, phosphoric acid 50%.

I make sure all my equipment is clean from obvious dirt then store it. And when it comes to using it, including the fv I just spray a mist of the sanitiser on anything I use. Taps, spoons, lids, air locks,fv, that's about it. I use oxi clean (non perfumed) to clean fv after use.

I thought that was common practice and adequate. What's this other stuff? Can you post a link.

Sounds like I should try it. But seems a pain having to rinse off everything. Thought that was the beauty of no rinse stuff.

Thanks.

http://www.themaltmiller.co.uk/index.ph ... oductId=82