BroBride

Recipes 

Thought that might be a problem. Gonna have to spend more money, I guess!

I have access to an autoclave, has anyone every had success with this sterilization method?

Germey

Recipes 

An autoclave would obviously be very effective, but unless it it next to where you are brewing, it will be of limited value. 98% of us get by just fine without one. Your sterile technique and GLP training will serve you well as you watch the process. It may be, as Kai said, something in your equipment. In that case, it is up to you decide where the balance lies between money, labor, and risk of re-infection. If it's something in the environment, well, you can find a solution somewhere here on the board for just about any specific technical challenge. Do you brew with hubby? Just treat it like a very large scale inoculation of growth medium with a single organism.

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Irish Honey Red
Admiral Nelson RIPA

TheFlatline

Recipes 

Starsan is your friend. Soak for 30 seconds, and as long as the surface is wet, you're sanitized.

It's hard to beat that.

Got a 32oz bottle the other day for like 11 bucks. That's enough for over 150 gallons of sanitizer!

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I never did like to do anything simple when I could do it ass-backwards...

Yooper

Recipes 

When I read the description, I also guessed lacto or pedio infection. It's possible to be acetobacter, but unless there was no airlock, I think lacto. Lactic acid is sour, but not really vinegar-y.

All tubing and plastic equipment should be replaced. Also, do you make sourdough breads or anything with wild yeast? It definitely sounds like contamination.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006