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i just made a brown myself a few days ago bittered w chinook and some cascades thrown in at the end. not sure how brown it will turn out in flavor, but it smells really good coming out of the airlock right now.

geuze

besides the infection troubles ive had i would have to say an old ale extract kit that i picked up <second batch> then added a bunch of fuggles and chocolate malt to. ended up super thick and astringent. its been aging for over a year now and is still just a muddled intense mess of a sock...

transferred my citra ipa to a keg today. brewed with the same process in the same space but with five star cleaning/sanitizing products in place of bleach and water solution. beer tasted excellent. so, ive learned that i am not a chemist and that i should understand that part of brewing maybe a...

pfooti, thats one of the best solutions ive heard. it may just come to that. because there is no way i want to give up brewing. stepping it up like that bit by bit sounds like the way to hit it.

ok, so an update is due. ive been thinking way too hard about this for a while, so i scoured some podcasts on cleaning and sanitation to see if i could get any new insights when i found this episode...

its true; there is no way to really know right now. my LHBS doesnt have many experienced brewers and none of my brewing friends have been able to say whats what. ive tried a lot of variables here. different water, different yeasts (wyeast is my go to), draconian sanitary procedures. all...

well, what im saying is that the 'infection' (or just terrible flavor) happens during primary fermentation. i notice it when i go to rack the beer for secondary or kegging. and usually dont do either because the beer is not right. as for the grain milling lacto idea, i know what lacto tastes...

fair enough. but, all this started before i resorted to such a strong bleach solution for sanitizing carboys. i just wanted some clean beer so i tried nuking the **** out of them. will pick up some star san for the off site brew test

ive tried a number of different water sources for the beers; they all produced tasty beer before this issue. and if im doing a full volume boil would the water source really matter?

strong bleach is about a half gal bleach per 6.5 gal carboy. my guess about yeast or bacteria is just my best guess due to the flavor profile that comes in the beer after the primary fermentation is done

should i be using something more aggressive than a strong bleach soak/cleaning for the glass carboys?

defiitely replaced everything many times now. off site sounds like the best plan to me. if only this was good sour, that would be a blessing. thanks all, ill let you know how it goes when it goes somewhere else

oh and yeah, all bottling was replaced (but infection had already taken hold when bottling time came round)

the mold thing is also the only thing i can think of at this point. going to try and brew a batch off the grounds (again w new plastic) to see if that is whats going on

ok, so; 15 gal brew pot. on banjo burner w propane. put all brew equipment in sanitizer solution early brew days. brewing in a garage now which i have cleaned pretty well. cooling w a coil that i immerse 15 mins before flame out. i pitch starters which i taste before pitching (pouring off 300 ml...

sorry guy, what do you want here

Howdy, so ill get right to it. Last summer after a good dozen batches something found its way into my brew system. i would guess bacteria; the flavors are a bit sour, dry, battery ish, moldy. what ever this thing is it had tore through 5 batches. I bleached all the glass and replaced all the...

the man is right though. cover bands pretty much suck on principle.

looks like it will be delicious to me, perhaps a bit more sugar to boost the abv if your looking for a more authentic clone. and also you have the option to experiment with the lambic ratio. maybe do a couple bottles w. more or less according to your desires; seems like its going to be an...