Recent content by FrictionGnome

I have been just using warm water to wash everything out before and after. I try to clean out my equipment as I am done with it. I am probably going to moving to using oxiclean or something though in light of all of my current troubles.

I still don't think it is my water supply as another brewer in my neighborhood has not had the same issues and he is using the same water supply. As for cooling my wort I am using a copper immersion chiller with a pre chiller in an ice bath. The chiller is going into the boiling wort for the...

I bottled some of the first batch that had this flavor in it. The taste is very difficult to describe but it is very strong and overpowering. I am judging mostly on the taste from the fermenter with the exception of the pale ale I have bottled. I am sorry that I can't provide better...

I am fairly certain it is infected. It is unlikely to be something else as all the recipes were different yet they all have the same off flavor. It is also not likely it is my water as I have been using the same water for all my batches and this only started happening about a month or so ago...

I am getting my grain pre crshed from the hombrew supply so that is not a concern for me. Though something to take into account should I get a mill and crush it myself.

This is a possibility that I never considered. I will definitely be moving my mashing inside to see if that helps.

I brewed a number of batches before these using the same water that turned out fine. When the first batch had the off flavor I took it to my home brewing friends and it was quickly diagnosed as being the flavor from the local wild yeast.

None of these batches ever made it past the fermenter. I tasted the gravity samples and could tell they were infected. So it isn't in my kegs. I have stopped using the original plastic bucket that the first infected beer was fermented in.

I am using a glass carboy and the latest batch went into a brand new better bottle. I use a three piece airlock with iodophor solution in it.

About a month and a half ago I brewed a pale ale that ended up getting infected with the local wild yeast. Since then I have been unable to get rid of this infection. I have brewed two more batches since the first infected pale ale and they have both been infected. I sanitized everything with...

Thanks. That puts my mind at ease.

Thanks for the feedback from everyone. I wanted to just be clear by what I meant by no activity. I see a number of people talking about a pellicle forming this isn't what I was referring to with no activity. I mean my airlock has not bubbled once in 11 days. I am wondering if this is ok.

I pitched a vial of Brettanomyces Claussenii for a secondary fermentation in a Historical Type Porter I am trying. This was 11 days ago and I have seen no activity out of it. Any ideas on what could have happened and possibly how I can fix this if possible. Any feedback is appreciated.

Just an update on this the primary fermentation is over and it is now in secondary with the Brettanomyces claussenii. I am slightly worried that something is wrong with the Brett as I added it 4 days ago and I am seeing no activity.

Fuggles are at 3.6 AA. East Kent Goldings are 4.6 AA. Total IBUs I calculated was 43.