So, here I sit, disgusted. Defeated! I just finished off yet another Chlorophenol beer. My latest batch, only been in the bottle for three days and I can taste it. The nasty burp. Experience has taught me it will only get worse from here on out as it ages in the bottle.
Here is what I have done... don't know what else to do.
Replaced tubing.
Soaked all other equipment in bleach water.
Switched from iodophor to starsan and even keep a spray bottle to hit everything I use with. I also keep a five gallon bucket of it and everything stays in there until it is time to use it.
Treated everything from brewing water to cleaning and sanitizing water with campden tablets.
I have had this with problem with extract, partial mash and all grain.
I've tried different bottling techniques.
I have switched water. Tap water, bottled water (2 different kinds).
I clean, I sanitize. What else can I do.
Carboys get filled and cleaned with oxyclean (SUN) and then filled with sanitizer until ready to ferment.
Racking equipment stays in the bucket of sanitizer until ready to use.
My conclusion is that it must be some kind of wild yeast contamination and it seems my efforts have failed. There is no way to keep it out of my beer. I don't know of anything else I can change so proceeding any further at this point is doing the same thing over and expecting different results. Isn't that the definition of some kind of disorder?
I think carboys would make good shooting targets, especially when full.