Recent content by Pascal

Also Erok, a pint around these parts is $6.75!!! I was used to $4 or $5 and didn't expect the price of beer to go up when I shifted Provinces. I will be happy to haul water in the new year, I pick up my truck over Christmas! :ban:

Thanks for the thoughts Erok, My recent issues may VERY well be brewing practice, but it is not sanitation. I seriously question the water in this place (as noted) but I'm now thinking the temp of this place is likely more my issue. Not a problem I've had before. I have a few brews on the go...

The temp in this place has been at least 75f. Having things too hot has never been an issue before! This is why I'm thinking it is at least an issue, if not the culprit.

I usually brew about a batch a week. That's a lot of water! :cross:

so the Brew House kit is doing fine. The american wheat, not so much. Brewed the kit last saturday and the AW last sunday. All was fine until I think thursday. Came home, gave the beer a sniff and all seemed good. Watched the hockey game. We won. Go Canucks! By the end of the game the...

If it is not clear from my above post regarding the glass on the counter my thought on this is that I've never seen clean water in a clean glass start to grow in a few days, never mind enough to change colour. If you left it out for a few weeks then all bets are off! But a few days? :drunk: It...

Also, after boiling the water for top ups, there appears to be considerable sedimentation at the bottom of the pot. Enough that the bottom gallon is murky when poured out. The water is boiled so I'm not worried about contamination (from the apparent sediment) but I am wondering about off...

Sorry for the delay, new job and new city has been taking up all of my time and I only got to brewing this weekend. I started the last Brew House kit I had yesterday and it's bubbling away nicely. As advised, I boiled water the day before and put it in the fridge over night, then used it for...

@BryanJ, There was also visual signs of infection on the batches that went down the drain but the smell was the clear indication. The first, which was left the longest, had what actually looked like dry yeast piled all over the top after around a week or so (Id have to check notes for accuracy...

:mug:

Thanks folks, I'm going for a test this weekend. I'll post what I'm up to, and with any luck in a week we should know what the hell is wrong with this place.

Agree indeed. I appreciate your advice. (and sorry if that last response was a bit snappy) What worked for years is no longer working, so, adapt. But it hasn't worked so far. Perhaps it's what I'm doing, perhaps not. Don't know yet! Looking forward to trying the test outlined by...

@billtzk: If you read my original post, I've brewed a few hundred batches with a loss of around 3. I know how to clean and sanitize, not trying to "stretch" anything too much here. Lag time for active yeast activation: around 4-10 hours, depending on batch & yeast Process is described in post.

Gold! It just so happens that my order of DME arrived today. I will be sure to update in a few days after tying this little test out. Pascal

I didn't suspect "sterile" or even sanitized for that matter. However, if water is my issue, it would seem odd (at least to me) that something that persistent could be readily present in such treated water. Prominent enough to kill 6 batches from the 2gl top-up?