Recent content by Steamy

Good information! Ill look at some places to see if i can find that. Worst case scenario ill get the Caustic soda, some gloves and a mask.

The recepies were all grain. an IPA at around 7% ABV from mostly pale malts, simco and citra hops, and a wheatbeer from pilsner and wheat malt with some saaz hops. I doubt the recepie is the problem since especially the wheatbeer tasted really good, then just got completely watered down after...

Not my picture but prety much looks like that

Scandinavia

One other question actually. Since infections seem to be occurring later in the fermentation Thanks for the considerations! I usually cleaned the wort chiller with spraying hot water and putting it in about 10m before the chill (although i found out 15m seems to be the standard). I looked...

Thanks for the replies everyone. After reviewing and considering ive decided to start off with waiting until i can get my own buckets, bottle cane, bottling bucket and such. I have a autosiphon already which i used for one of the infected beers, ill have to deep sanitize and clean it as soon...

Thanks, ill definitely look into options for moving it to my kitchen :)

Thanks ill look into the equipment then and start investing in my own stuff. In regards to O2... i did aerate with a steel strainer before pitching which im supposed to do as far as i understand. But some O2 may have gotten in when i opened for the gravity test but definately not a lot since i...

Yes i could make my own budget for that. Is there a problem with using the facilities tho? Should i avoid the facilities and brew in my own kitchen or do you think switching out the plastic for personal plastic stuff should be enough to start with?

So this may be a bit long but hopefully some of you can help me with this TLDR: Repeated infections (likely Brettanomyces) how do i troubleshoot in a public home brewery? Background: Im a relatively new brewer, made a few batches but im having a bit of a sanitation issue. I have access to a...