Thank you everyone for your responses -- I really appreciate the insight.
After drinking a bottle last weekend and really thinking about the taste, I think my batches have been getting oxygenated during the bottling process instead of being infected. None of the beers smell like vinegar or...
I was thinking the same thing with the boil. But after batches of infection I was thinking it had to be something else.
I put the immersion chiller in the boiling wort with 15 mins left in the boil.
What do you mean by the dripping water? From the immersion chiller?
As a side note - boils are typically a rolling 60 min boil. I then chill the wort down with an immersion chiller before transferring to the fermenter and pitching yeast.
I’ve been brewing for just under a year and have approximately 8 batches under my belt. Each beer has come out infected. I think my equipment may have become contaminated somewhere along the way. In between my first few brews I was storing my equipment down in my basement and think mold or...