giving batch a chance before dumping

[Minbari]

anyone in my neck of the woods long island south shore is more then welcome to pick up this case of crappy porter

sure ill give all the info

belgian style tripel
all grain 2.75 gallon batch
90 min boil
starting water was distilled water, 2.25 ml lactic acid,1.7g gypsum,2.75g calcium chloride
mash PH 5.3, measured at room temp 10 mins into mash
step mash: 148F 90 mins
152F 15 mins
170F 15 mins mash out
no sparge
preboil volume 4 gallons
post boil 3 gallons
7 lbs franco belges pilsner
2oz aromatic
375 grams cane sugar(late addition @5 mins left)
.75 oz tettnanger 5.6 AA 60 mins
1oz saaz 3.9AA 10 mins
OG 1074-FG 1006
1 liter shaken not stirred 3787 starter
chilled wort to 63F
aerated with pure o2 about 60 seconds and pitched starter
fermented first few days at 64F then allowed it to naturally rise to 68-70F until FG was reached
total time in fermenter 14 days

Nothing looks out of order. Hate to ask, but sanitation? Any possibility it got infected?

 

[Blues N Brew]

Nothing looks out of order. Hate to ask, but sanitation? Any possibility it got infected?

it is definitely possible but unlikely cause i go absolutely crazy cleaning and sanitizing , i go overboard

 

[Sandy Feet]

I have't got exactly what I wanted a few times, but they have all been drinkable..knock on wood. I take a lot of time planning things and making sure everything is set up for brew day, so I can enjoy it. I also like my brew bag as it is very simple with the one vessel. I like my plastic fermenter too.. Like I said before, if things are not working out, go back and simplify everything to see what happens. Maybe some spring water, a simple recipe, a brew bag, some advance prep, and some patience.

 

[Craigerrr]

Late to the party here...
Is there a chance that there were any grains in your boil kettle?
Is there any chance that there is chlorine, or chloromine in your water?

 

[Saunassa]

To me it looks like you added a lot of salts to it for 4 gallons. But you have no sodium which can help flavor or magnesium which I believe yeast need. Do you add brewers yeast nutrients to help keep them little yeasties happy? What do you use for cleaning and sanitizing?

As others have said, just buy some good spring water and brew without adding salts, I did that for quite a while and it always turned out good.
Put some beer yeast nutrients in at end of the boil, does not take much so follow directions.
Do you always do a liquid starter? Could use a packet or two of dry yeast direct pitch, not rehydrated this would eliminate one possible way of contamination.
Oh and all my beers stay in the fermenter 3 weeks minimum.