cheeseshark
Well-Known Member
I suggest this: find another nearby brewer and ask if you can take your gear to their house to brew a batch. Then have them WATCH (and watch only-- no helping) while you brew the batch.
They are looking for where your process introduces a contaminant--- you might not even be aware of your behavior.
By doing it at their house you have eliminated your hosue as the infection source.
Yeah, that is really about the only thing I thought of that was left to try. I have literally lost sleep over this - it is not something I want to give up, but I don't want to keep throwing away money on ingredients, either.
What do people think about maybe something living in my glass carboys? I don't see any scratches, and I bleached them, but everything else was replaced. I thought of maybe just using a new ale pail and see what might happen, but I think the new brew place might be a better place to try.
One other thing, reference the basement (where I usually ferment / bottle condition and keep my equipment). Do people think there is much of a chance of the basement causing the problem? I mean, I brew upstairs or outside, once anything is in the basement, the airlock is on or the beer is capped.... Any thoughts?
This is just soooo frustrating. So many people seem to have little to zero problems with infections, and mine turns sour seemingly at the drop of a hat... I mean, when people INTENTIONALLY sour beer, it takes longer than it takes for mine to turn sour unintentionally. Ok, end of whine.
Thanks for all the help so far everyone....