In the original sacks, spun closed, inside big Rubbermaid bins. Mice can and will chew right through the grain sacks. I don't like any headspace above the grain; I think it makes it go rancid faster.
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After a keg empties, the crud on the bottom of the keg is kinda brown and flakey looking.I get that too, and I think it's normal. Just expired yeast and trub.
So, did you boil all your poppets and what not to get rid of the infection?Yes. I replaced all tubing, boiled everything small, and hit everything else with a sanitizer I don't normally use.
I don't know if that really is what caused the butterscotchyness or not. I hope so, because I've had to track down infections this last year and a bit and man, does it make you consider quitting brewing...
One habit that all brewers should get into is the habit of wiping all pouring surfaces with a cotton ball soaked with 95% ethanolWhat's your source for 95% ethanol? Everclear? Something lab-grade?
(or 91% isopropyl alcohol if one is patient enough to allow it to flash off)How do you know how long to wait? I just guess, but I'm never sure.