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Sajonia - Coggle Diagram
Sajonia
unwanted yeast activity
cross-contamination
what are the yeast strains in Sajonia
wild yeast contamination
where can it enter the process / the bottle
dry hopping conditions
pitching conditions
open bottles?
any transfers?
how do you prepare the fermenter?
diastaticus can ferment rest-sugars
do you have sterile air for aeration?
look under the microscope - do you recognise the yeast?
do you have retained samples?
what are the storage conditions?
have to be similar to the market conditions
how often do you see an infection there?
what do you see in the bottles?
if no: start!
what is your CIP
do you CIP the hoses and connections
soak baths? What conditions
how many steps / what products?
backflush of tank bottom?
beers not end-fermented?
check sugar levels
samples?
Apparent extract vs AE_FA
look at fermentation charts
any tailing?
pressure on the tank
temperature / cooling control
infection with lactic acid bacteria (LAB)
can you see them in the samples
where can the infection occur?
can you rely on alcohol and hop levels to keep your beer OK?
specification per brand (OG, alc, bitterness)