Rotted taste, off flavor after primary

I have been using the same plastic fermenter the past 30 batches or so, with a spigot added the past dozen or so. After racking into the keg, I immediately clean the bucket with a toilet brush (clean) and a dye/perfume free dish soap. Clean well and let air dry until next use. Never any problem.

Before I rack fresh wort into it, I just re-rinse with fresh water to eliminate any dust or whatever and fill half up with starsan, allowing it to flow out of the spigot and ensuring it is in contact with all surfaces for a few minutes.

 

Star San isn't a very good cleaner. (Though it's an excellent sanitizer.) PBW or OxiClean would work a whole lot more efficiently than Star San for what you're doing.

 

I do not.

Cheers!

 

Sometimes

 

I clean my gasket every few uses.

 

OP mentions a tomato smell and flavor in each beer. Could this be the result not of infection/sanitation issues but rather DMS from not a long enough or vigorous enough boil (or from covering the kettle with the lid during the boil)?

OP, how long do you boil, is it a simmer or rolling boil, and do you ever cover your kettle with the lid during the boil?