vinnythering
Well-Known Member
I figured the beginner's forum is the best place to ask about this. I can't solidly find a good resource for what happened, so that is why I am asking here. I don't consider myself a beginner anymore, not with 30+ batches under my belt. But I don't claim to be an expert either. Here it goes:
My beer is very sour. I know, lacto infection, etc... but there was never any indication it had been infected. It looked and smelled fine when I transferred to secondary. My buckets aren't scratched as far as I can tell and I am very strict when it comes to sanitation. There were no pellicles, nothing white, no bubbles, nothing. Even the gravity reading was spot on. But when I tasted my sample from primary, it was extremely sour. I'm at a loss. I haven't dumped it yet, but likely will. For what it's worth, I haven't changed anything in my brewing process.
Here is the recipe, because I know someone will ask:
10 lbs MO
3 oz Amarillo (1 oz @ FW, 15, 0)
Cali WLP001
Mashed @ 152F for 1 hour
Fermented at ~72F for 2 weeks
TL;DR: My beer is sour and I can't explain it.
My beer is very sour. I know, lacto infection, etc... but there was never any indication it had been infected. It looked and smelled fine when I transferred to secondary. My buckets aren't scratched as far as I can tell and I am very strict when it comes to sanitation. There were no pellicles, nothing white, no bubbles, nothing. Even the gravity reading was spot on. But when I tasted my sample from primary, it was extremely sour. I'm at a loss. I haven't dumped it yet, but likely will. For what it's worth, I haven't changed anything in my brewing process.
Here is the recipe, because I know someone will ask:
10 lbs MO
3 oz Amarillo (1 oz @ FW, 15, 0)
Cali WLP001
Mashed @ 152F for 1 hour
Fermented at ~72F for 2 weeks
TL;DR: My beer is sour and I can't explain it.