Infection issues in my brewing room.

What makes you think that you're getting wild yeast or bacterial infections?

 

Also, are you milling your grains in the same area where you ferment?

 

Cleaning is a prerequisite to sanitizing...try using a hot PBWsoak (in addition to the Oxiclean) and get the basics down before getting caught up in things like a RIMS. Plastic buckets are not your problem if you are cleaning them properly. Sounds like you lost focus on the basics while getting enamored with the technology.

 

This was my first thought as well. Despite using airlocks everywhere, I wonder if random bugs in your basement aren't making their way into your brews since you're doing construction.

@BlackForestBrewer, as @EvenMoreJesus mentions, it would be very useful if you could describe what you are experiencing in regards to infection. You put quotes around it, so it seems you are uncertain -- there are many great homebrewers here who might be able to help you pinpoint your problem with more information.

 

No, it doesn't. Oxyclean is a neutral pH cleaner, pbw is a base. Between pbw having high pH and star san having a low pH, using the two together delivers a two prong attack that oxyclean doesn't provide.

 

So you're saying the gravity of the beer is not reaching your expected Final Gravity to bottle it? That's certainly not a sign of infection and neither would bubbling in your secondary airlock. Tasting infection can be difficult unless you have vast experience (haven't been able to myself yet).

Have all or most of the beers made in the new system had a similar off taste to them? Or have you had a number of good beers from it to judge the current taste as "different"? Could be a system problem if this off flavor is consistent across many brewings.

 

This is definitely not a sign of infection, as if you did have another organism or organisms in your beer, it would, very probably, experience increased attenuation.

If your beer isn't attenuating well, you need to check your grain supplier, your mash techniques, and your yeast health, including oxygen infusion into your wort before pitching.

Definitely not an issue. A combination of some yeast still producing CO2 and the wort off-gassing is the probably cause of this.

You're not getting a biofilm/pellicle on top of your beer, are you?

What kind(s) of off-flavors? If they are phenolic or sour, you probably have an infection. If they are more harsh, bitter, or astringent, you, very probably, have an issue with your grain and/or mash technique.

 

This is exactly what I'm thinking. Great questions.

 

Do you brew in the same area that you ferment? Specifically, what's the chance that grain dust in around your fermenters?

 

I make my own HBW (Home Brew Wash )...2:1 TSP Substitute:Oxiclean .
Oxiclean by itself might work ok, but it's not worth the risk anymore for me..kinda also depends on how meticulous you are about cleaning promptly and keeping vessels cold when touching beer.