Differences

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--- brewing:batches:8 [2025/10/07 18:36] – [Process] tailkinker
+++ brewing:batches:8 [2025/11/10 22:02] (current) – [Process] tailkinker
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 ===== Process =====
-Sterilized everything the night before, left to air out overnight.  15 litres in large kettle; 8 litres in small kettle. Mash-in at 69°C, temp dropped to 67°C.  Started an infusion of the hops.  Maintained mash at 67°C. Mashed for 60 minutes.
+**6 October 2025**:  Sterilized everything, left to air out overnight.
+**7 October 2025**:  15 litres of water in large kettle; 8 litres in small kettle. Mash-in at 69°C, temp dropped to 67°C.  Started an infusion of the hops.  Maintained mash at 67°C. Mashed for 60 minutes.
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+**7 October 2025**:  1.048 SG.\\
+**11 October 2025**:  1.014 SG.\\
+**12 October 2025**:  1.014 SG.\\
+**19 October 2025**:  Bottled.\\
+**10 November 2025**:  Sampled it.  It had soured badly.  At some stage, some contamination must have crept in.  Ended up dumping 20 litres of product.  Curses!
+**Diagnosis**:  I left the blow-off tube in during the entire ferment, and it became a vector, rather than a barrier, for wild yeast.  Going forward, *always* switch out the blow-off tube for an airlock after 48 hours.