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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...