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My wash has turned to jelly!

The problem described is the result of a bacterial contamination from Leuconostoc. Under certain conditions, this bacterium produces a polysaccharide. This polysaccharide looks like jelly. Whilst it is totally harmless, customers would definitely complain if they saw such a contamination.

This bacterium can live on surfaces within a brewing environment, especially where there is a lot of repeat brewing, this is likely to be the source of contamination. But, for leuconostoc to contaminate a brew would require very low temperatures - under such conditions, very little ethanol would be produced during the first 48 hours allowing the Leuconostoc to take hold.

Also ensure that all equipment is sterlised with a chlorine based cleaner. We recommend Fermtech Sterliser Cleaner or Pink Steriliser. It would also be advisable to spray the walls of the brewing room or if possible move to another location.

The simplest answer is to ensure start liquid and fermentation temperatures between 20o - 30o C. (See the section on Turbo's and their uses for more information). It is important to start the brewing process by preparing the correct volume of water at the correct temperature and then adding the sugar to it. These are all detailed in the Turbo flyer or on the web at this link. Or at least for the start liquid temperature to be 30o C - then, even when the air temp is low, enough ethanol will be produced during the first 24 hours to protect against such contamination.