How quickly did you cool the wort after flame out. The lme likely had some bacteria in it and if you brought the temp down below 180ish to fast then you did not kill the bacteria and that is likely what caused the infection
I rinse well right after I empty one, then I run it through the dish washer. I then store it until I am going to bottle then I run them all through the dish washer again.
It is not beer but you should check out the rice wine thread. yeast balls, five cups of rice, a gallon glass jar and four weeks and you have some really good rice wine. It is really cheap and takes almost no space
I have been being for about a year now. Tomorrow a couple of guys are going to come over to brew. One is fairly experience and one has never done it before. we will be doing part grain and part one to make a ris, old rasputin clone.
My question is what are the things that can be done to...
I think the acetone smell is either the extra water or cheap rice. But don't worry about it. I had that happen at about week two but by week four it smelled good and was tasty.
Don't worry about the mold being dangerous at this point but you do want to scrape it off. I have done a couple of wines using natural yeast and the direction all say to scrape the mold off before doing any thing with it.
Man you are crazy. The east coast does all things bread related better then any where else in the country. It is not even possible to get a decent loaf of french or italian sandwich bread outside if the north east.