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Here's my previous post regarding the cleaning regiment. Right now, I'm not totally sure the cleaning of the conical is what caused it or it's just coincidence that an infection happened with my first batch in the conical. Here's how I cleaned it. "We did what I thought was a thorough...

I, in fact, do have Palmer's book. That is where I saw to clean it with the green scouring pad and dry it. The instructions for the conical actually say to use a cleaner such as PBW, then let it dry. That's why I was wondering what the general consensus is as far as what to use to properly...

From a previous post, I mentioned that the first batch of beer I brewed and fermented in a new stainless conical had a strong metallic taste. Through some assistance from others more knowledgeable than myself, the current theory is that I didn't allow the surface of the conical to oxidize after...

Hello, eveyone! I currently subject all my equipment that has any long term contact with wort/beer to a cleaning regimen involving PBW, Saniclean, and StarSan. I first soak in the PBW, at least 30 minutes, sometimes as long as overnight for fermenting vessels. I then immediately rinse with...

Slnies, I absolutely didn't take it the wrong way and I really appreciate all the help. I guess I was more asking a question through a statement. Like I said, that's just what I thought I heard. I've been going through that saniclean so fast, I happy to hear that it's really just been a...

Malkore, I use saniclean as a final rinse after the PBW. I was under the impression that one was acidic and one basic, therefore, it was a good idea to use them in conjunction with each other and then use the StarSan just prior to usage.

I do use plain bottled water in my airlock. With regards to the fermentation temp, the environment temp was held between 68 and 72 which kept the liquid temp to about 71 to 72 degrees. I found this article about new stainless possibly causing these flavors. Has anyone heard of this...

Well, I think it finally happened. I'm pretty sure I have an infected batch. Here's why: when I taste a pale ale I just kegged Sunday, it has a very strong medicinal/metallic taste that stays on the tip of the tongue long after taking a drink. By "long after" I mean an hour or so later, even...

This is my first post, though I have received much good advice by viewing these forums in the past. I am currently brewing a milk stout. I brewed it Sept 16. After 6 days, I transferred it to the secondary and it has been there for 1 week and 2 days currently. I have been fermenting it in...