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Brewing in 800-900 sq ft is not the most ideal situation. I really don't like cleaning my mash tun. Also two other things I dislike are, being in Phoenix for the time being, a 60 min boil makes it a humid sauna in my apartment, then ground water it too warm to be useful to bring down my temp...

I was wondering about that myself. I wish I was still in undergrad and had access to a lab, I would definitely try and culture it up!

Could be a wild infection still lingering in your conical, I second getting a bucket for a test run. My other thought was how much yeast are you pitching? Off flavor could be from stressed yeast.

The earlier you add hops in the boil the more bitterness they will impart from the alpha acids (high alpha = more bitterness). Hops added later will impart less bitterness and more of their specific aroma characteristics.

Sure did, replacing out line on the keg too

It's 5 gallons in a 6.5 bucket, my picture taking skills aren't the best

UPDATE: So I bleach bombed everything, and then put a centennial blonde in and let it ferment for 9 days. Today, when I opened it up this is what I found. Went and got a new fermenter.

Well in that case, you could try turning the regulator all the way down, and give it small turns until you get an acceptable pour out of it. Just understand that you're taking risks of the regulator not working at all and it letting too much pressure through. Not sure how you would get a tire...

You're still in the same boat if the gauges are busted. How will you know what your pressure really is? Spend the money and get a regulator that works.

The Midwest preferably

That's good news because it will be gone after this weekend, and everything will be disinfected to my best ability.

Emergency Medicine, yourself??

UPDATE: poured from the keg today, it tastes like its previously made batch (without an ounce of hops, still frustrated about that). So hopefully we are in the clear.

From my early experiences Mr Beer, they turned out "cidery". I think this had to do with my lack of knowledge about temp control, and partially their yeast. The best advice I can give is to be patient, be meticulous in sanitizing, and stick to recipes until you feel that you can venture out and...

Nope! The first time it was exposed to air was 2 days before it went into the keg when I threw the hops in. The white object was present when I opened it up. It sat untouched for 5 weeks while I was out of state. I would think that if it truly was an infection it would be going crazy by then. I...

UPDATE: So I tasted it today, and it tasted ok, at least I didn't want to spit it out. The pellicle that was there was gone when I racked it. So it went into the keg, I guess we will see. Keep your fingers crossed for me. Also, while I was gone for a month, my hops got scattered throughout the...

I have not tasted it yet. I will taste tomorrow morning when it is ready for the keg. Everyone on a consensus that this is a lacto infection? Or is this a wild strain of yeast?

Yooper is right, it's anaerobic. Same type of bug found in the GI tract and other oxygen depleted areas of the body. I'm hoping that the cold will delay the growth enough to drink it this next weekend. It smelled great, so hopefully when I rack to the keg it tastes good too.

So if I dry hop for another day or so then cold crash and keg do you guys think I will be ok?

5 weeks because I was out of state for a month. Unfortunately that will be my trend as I interview for residency spots this winter. Belly, this lacto (if that's what it is) was present before adding the hops. Would that change anything?