I seem to be getting a lot of recurrent infections in secondary. I often bottle some off of first fermentation and these have been fine, but a lot have gone bad when dry going or just conditioning. I've triple satirized everything several times. Out all started after moving to the country and I wondered if it's just something in the air? Didn't seem likely. It's doing my head though although I got a really nice Brett in a second gen wit that is amazing. Doesn't make up for the four bad batches though! The infections all seem different too. Any ideas?