« on: July 02, 2014, 11:08:47 AM »
I wouldn't worry about infection at this point. It's equally possible that it's caused by yeast in suspension.
How long was it in the fermenter?
Could be yeasty sour, so maybe he missed it when he tasted the hydrometer sample?
I'm guessing the pantyhose was on the discharge end of the hose. Try putting it on the inlet end. You shouldn't get any clogging on the inlet end.
Did you use gypsum/calcium sulfate? Gypsum can add a sour note.
Really - I did not know that about gypsum. Is there a threshold level in terms of ppm where that is exhibited? I am now building from RO each brew, so it would be good to know on hoppy beers where the line could be crossed.