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Thank you all for your advice. Star San and a more cautious approach seems to be the answer.

All equipment was sanitized with One Step. I started the siphon (after sanitization) with tap water. The only other thing I can think of is that leaving the empty sanitized bucket open for a period of time caused the infection or my clean thumbs on the siphon??

O.K. - I'll give you step by step - and use the last brew process The American Pale Ale kit came from a very good brew supply house in the area. It called for making a tea out of some grains. I kept the temp at 150 for 30 minutes. Took the "tea bag" out and brought to boil. I then added...

I have used bleach and that oxygen powder - I can't think of that name right off but it is real popular in this forum. As far as fermenters I use a bucket and a glass carboy.

My most recent attempt feremented for 1 week in the primary and 1.5 in the secondary. No activity was noted when I bottled. All my attempts using various kits have yielded a smelly result. One "taster" thought it was lacto. Besides me the only common denominator was the yeast which was...

I have been fighting against bacteria and losing. When I go to bottle I use 3/4 cup corn sugar in 1 pint of water. After a few weeks my "smelly brew" (a bad perfume) gushes out of a room temperature bottle, when opened. Just want to be sure: I believe it is an infection or is it too much...

I am at the end of my rope. Three kits - different brands different types same yucky smelly result. Last attempt: Irish Red remained in primary ferementer (glass carboy) in a closed closet, it did not move. It bubbled up like a charm for 7 days. I then bottled at day 10. I knew at the...

My first impression was that it had a "heat" to it especially the after taste. The only thing I can think of is that I did not fully rinse the tube and or seconday fermenter. Everything was great until a week in the secondary fermenter. Oh well they are in the bottles waiting for a couple of...

I was using dry Nottingham yeast and the book was indeed Papazien's. I fermented at 70f then transfered to the secondary and it remained at 62ish. Once again, when it came out of the primary fermenter it smelled great; when it came out of the second, not so great. John

Whatever the "Bible" said to use. Is it possible I did not rinse well enough?

Is a secondary fermenter a must? Is it always better to use one? What are the drawbacks to not using one? John

Thank you all for your advice; I just don't know how I could have intoduced the bacteria. I use bleach as my disenfectant. Is that wrong?

Please Help: I have been working on my first batch (american pale ale). It spent 10 days in the primary fermenter. I then racked it to the secondary fermenter. At that time the brew smelled great. I waited 6 days at 60f then went to prime and bottle. At that point the brew smells...