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The mould is caused by warm air/steam meeting with a cold surface causing condensation. One way to improve it is to clean as you have been doing but then ensuring good ventilation to the kitchen and then trying to "warm" the cold surfaces. One way is to line the walls with a "polystyrene" type...

Sounds more like condensation than damp. Is there any black mould oe ventilation in the area. Any ventilation to bathroom? Doubt it is rising damp and don`t believe in these "injected damp courses" as there is usually a simpler/cheaper solution. Just a way of making money in my opinion.

Any other info, where, what sort ie brown marks/lines on wall, black mould, inside or outside wall, what sort of property.

Thanks guys am looking into starsan initially as sounds easy and effective

Anybody using an alternative steriliser for their equipment instead of buying the "expensive" stuff such as wwp, wilkos etc as seem to be getting through pots of the stuff. If not anybody suggest best place to buy in bulk with free or little postage costs.

Hi All, Decided to get back into the brewing game after some 20 odd years. Had tp buy all new equipment as sold my old gear when we downsized to a smaller house with no room to make wine and beer. Now in a dormer bungalow and have got the upstairs for my computer etc and loads of room to brew...