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Calm down stakka. The beer was carbed.. Not many bubbles left the porter was 1.012 and the IPA was 1.011

yeah that's reasonable but an infection isn't going to stop me learning this stuff! if i make a beer and everything turns out fine with the intense clean out I want it to be great beer not average beer. The water chem won't stop or create an infection. I've played with it once on a porter (chalk...

anyone want to suggest what they do with water chemistry? at this stage i can only go off what the data is suggesting.

thanks for that mate, I also think it's most likely the tap, or dry hopping that did it on the last batch.. not that I'm going to stop doing that just wont bother with a bag and shot glasses.. I also think my water chemistry is way off. I've been looking into over the last few weeks and if I'm...

nickJD- got a strong chocolate coffee porter, and a rye ipa in two hydrometer samples now. I'll wait till it's flat and get back. didn't think it would be the crush seem to get reasonable efficiency.

I just tried a bottle.. i'll also add that this is not overpowering its just not pleasant.. no mouthfeel and a tiny bit of a sharp -wine or cider character only at the back and of the pellet. I can tell it would have been good! should I be adding sulfate to melbourne water to bring out hop...

Yeah Jaypes is right there. Ball valve and hose is good though.

Hey NealK, I use a ball valve and a silicon hose that reaches to the bottom of my cube so i don't have that issue. You should definitely not do that!

Great Head - I might take you up on that offer at some point.

just posted a recipe there. Very similar to something I've made before. I'm pushing the hops because I like a hoppy ESB- Hargraves hill for instance.. I feel like this could be close. Is it enough to boil some water and run it through the ball valve on the keggle? taking it apart is a pain.

Thanks again, Nick JD- Yeah I've been cleaning my taps just not taking them apart, but I'm fairly thorough. I do it until i can't see anymore discolouration then run the sanitiser through it for 60 seconds or so.. Ps I've opened and cleaned them now. Bradsbrew- I get a solid rolling boil but i...

sorry when I said "No OG was taken" I meant the OG was taken "measured" The "No" part was in response to the latter half of the question - Was that OG/FG measured or software derived? confusing. Sorry. I've decided to clean the hell out of my all my plastic equipment with bleach-then boiling...

thanks for all your suggestions guys, I think i'm going to buy glass carboys now. if plastic harbours bacteria then why do we use it? what's to say it isn't full of bacteria when it arrives from china or wherever they come from? if it can get infected in a bleached room with no grain and full...

No OG was Taken. I'm using the same cube every time yes. How could it be the cube? I keep it full of sanitising solution then drain in on brew day, refill it with new sanitising solution then drain and fill with near boiling wort.. hard to believe. I have three fermenters on rotation so it...

thanks guys, It tastes good coming out of the fermenter I think. I just can't imagine 200 bottles over 5 batches being infected.. I would think if it were post fermenter there would be inconsistency in the bottles.. and really i'm cleaning the crap out of those bottles.. and using fresh...

Hello, I'm a melbourne brewer, I've done abut 5 all grain beers now with this method and I'm really not happy. I've started opening bottles of various ales and they all taste really thin, slighty wine like..(if its an infection I'd be surprised, I'M A CLEAN FREAK!+ never had one with extract)...