Mystery recurring issue ruining all my beer

[Dutto]

WARNING!!! Do not mix bleach and vinegar together. Mix the bleach thoroughly with the water first, then add the vinegar - . Mixing vinegar and bleach will result in the rapid release of chlorine gas - .

Just to repeat the above ...

... and remind everyone that Chlorine Gas was the first "Poison Gas" used in WW1.

 

[lawrencedarcy]

Hello folks, can't believe it has been so long since I posted this, but I wanted to update as you had all been so helpful.

We finally did another brew, right after Xmas. I convinced myself the issue was a recurring wild yeast infection, so this time I soaked everything in a bleach bath for a good amount of time before the usual sanitising routine. I was also concerned about the possibility of top up tap water I was using bringing issues, so I used all bottled spring water.

Anyway, I cracked one open this week (3 weeks bottle conditioned), and although too early to say for sure, there are no signs of an infection and no red flags. Infact, we brewed up a pretty tasty ale!

So, probably, a happy ending.

PS. The beer is a touch dry. Does this ever improve with age? I am guessing that (because the steel pot I am using to mash is struggling to maintain its temp) a slightly lower average mash temp could have caused this?

 

[Brewed_Force]

Could well be a low mash temperature. Do you insulate your mash pot ?
I use a stainless steel pot and wrap it with laminate floor insulation (with the foil inside) and then a double layer of rockwool.

 

[matt76]

How big is your mash pot?

I just put mine in the oven set to 65-70degC - it's a 19L pot and just fits in the oven if i remove the shelves (i sit it on a couple of cork mats to avoid any direct heating).

I did some tests using water and a thermometer to calibratev everything before i tried this for real, but it works great and the mash temperature doesn't change.

 

[Hoddy]

G

Hello folks, can't believe it has been so long since I posted this, but I wanted to update as you had all been so helpful.

We finally did another brew, right after Xmas. I convinced myself the issue was a recurring wild yeast infection, so this time I soaked everything in a bleach bath for a good amount of time before the usual sanitising routine. I was also concerned about the possibility of top up tap water I was using bringing issues, so I used all bottled spring water.

Anyway, I cracked one open this week (3 weeks bottle conditioned), and although too early to say for sure, there are no signs of an infection and no red flags. Infact, we brewed up a pretty tasty ale!

So, probably, a happy ending.

PS. The beer is a touch dry. Does this ever improve with age? I am guessing that (because the steel pot I am using to mash is struggling to maintain its temp) a slightly lower average mash temp could have caused this?[/QUOTE

Good news and well done

You’ll be hooked now you’ve cracked it. There is no substitute for good cleaning and sanitation. As you have found.

In your other question, you’ve just mashed too low (62-64 range) if it’s too dry. Try and mash and sparge higher in the 66-67 range if you want a fuller beer.