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Thanks again for the advice, Regarding the Deer Park water and carboy: switching to a new 3 gallon carboy and a full boil brew, I'll eliminate both of those potential sources (for my next batch, not sure when I'll get the chance yet). The small batch should allow my to get a better pitch...

I thoroughly clean/sanitize everything anyway, but for this last batch I replaced all my plastics. My thief & funnel are both stainless, and were cleaned, then boiled, and then submerged in fresh star san before use. My glass thermometer was boiled before use, then submerged in star san before...

Thanks for the advice - I found a 3 carboy gallon nearby for $25 I think, so I'll probably go with that. I thought about using plastic, but if it doesn't go well, I figured 1 glass carboy is still cheaper than two plastics (if I got another bad batch in a plastic bucket I don't know if I could...

Just a quick update I brewed another IPA, and now after about two weeks in the primary I can see the same signs (came a little quicker this time) of infection - skin (looks like ice sheets) on the beer, sour smell and taste. Everything went very smooth, and I got signs (bubbles) of...

Also - I do use a carboy brush for cleaning the glass carboy combined with oxyclean soaks.

Thanks again for the input: For sampling: I only sample initially and once after fermentation to confirm FG and that fermentation is complete. I was using a wine thief before, but switched to stainless steel baster for this last brew (so that I could boil & sanitize to eliminate as a source)...

BTW I didn't take any pictures, but I found these online. What I'm having looks very similar (this combined with sour taste/absence of "beer" taste getting worse is what convinces me it's an infection)...

Thanks for all the quick replies, To cover a few of the concerns brought up: Regarding timeline: in almost all brews, it tasted great right up until bottling time. I started noticing the film a day or two before my planned bottling day typically, and then could taste it either in samples...

I'm a new brewer, having trouble with a persistent infection. Here's a quick summary: I have brewed 5 to date, my first turned out fine (not super, but not ruined). Since, then, I have a bug (from what I've read seems like lacto) in all of my beers. Here are the symptoms: -3 of them...

thanks again for the quick replies @ zep - yah, still partial boil. I think I used deer park water, not 100% sure though - I believe they UV/ozone disinfect and then sanitize - I've just been spraying the top of the jug with star san before topping off. Next time I'll boil the top-off water...

Update - went through with all the steps I mentioned in my first post, except ventilating my stove area better. Two weeks ago I brewed a Hefeweizen (PM), and am fermenting it in my glass carboy now (planning on 4 weeks). I used a starter (new vile of WLP300) and had VERY vigorous fermentation...

first of all thank you all for your quick replies, I love this forum Regarding the fume hood: I move my pot well away from the stove/fume hood and into my sink for an ice bath for cooling, so I'm guessing the drip back isn't the issue - and yes I did sanitize my fermenters (filled them to the...

*warning, long post ahead* Hello I am new to brewing and to this forum, and recently finished my second batch, a Honey Basil Ale (http://www.tastybrew.com/newrcp/detail/507) – an extract with steeped grains. I followed the recipe exactly. My first batch, a very simple extract pale ale went...

*warning, EXTREMELY long post ahead* Hello I am new to brewing and to this forum, and recently finished my second batch, a Honey Basil Ale (http://www.tastybrew.com/newrcp/detail/507) – an extract with steeped grains. My first batch, a very simple extract pale ale went very smoothly (no off...