Over the past couple of days I've heard/read about forced wort tests twice (once while listening to a Brewing Network podcast, and today in the latest issue of BYO). I'm thinking its the brewing gods telling me I should look into it...
Has anyone ever done this? Can you give your experience and tips?
Here's what I'm thinking
-I don't really know what to look for. In the little bit of research I've done, a sample, if contaminated, will turn cloudy around 72hrs after chilling. "Cloudy" is a bit ambiguous so...
-I could do a trial run. Boil up some light DME in an Ehrlenmyer. Then prepare a few containers to incubate the wort. One will be a babyfood jar that has been sanitized in boiling water. The other will be sanitized with star san. The last won't be cleaned and allowed to sit uncovered for some time to accumulate some nasties.
-By boiling/chilling the wort in an Ehrlenmyer, I'm stacking the deck to produce clean wort on that end. Then the variables will be the cleanliness of the jars.
-Hopefully I will see that the boiled jar stays "clear" for at least a week and the uncleaned jar becomes "cloudy" much sooner (2 days?). This will give me a good idea of what I should be looking for.
Once I have a handle on what to look for in a positive test, then this could be a simple thing to do once and a while to test my sanitation pre-fermentation.
Forced Wort / Wort Stability Test
Post #1 made 12 years ago
Last edited by BrickBrewHaus on 19 Dec 2011, 21:42, edited 1 time in total.