arnies
Member
- Joined
- Dec 3, 2012
- Messages
- 12
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In all of my batches so far I've had a slight sour aftertaste.
I'm pretty sure this is due to infection. I use plastic buckets and make sure I clean them well - without scratching and sanitise with Star-san.
My yeast usually gets going after about <24 hours. I'm using SE-05 at the moment for my IPA. It's been going for 2-3 days and I can taste the sourness already.
How can I prevent this? One way would obviously to buy a new fermemtor, but are there other ways?
I've only pitched my yeast dry so far. Should I create a yeast starter or rehydrate the yeast before I add it?
Would moving to a secondary help?
It's a bit depressing spending so long making a wort and putting all the effort in only to have the taste tinged.
I'm pretty sure this is due to infection. I use plastic buckets and make sure I clean them well - without scratching and sanitise with Star-san.
My yeast usually gets going after about <24 hours. I'm using SE-05 at the moment for my IPA. It's been going for 2-3 days and I can taste the sourness already.
How can I prevent this? One way would obviously to buy a new fermemtor, but are there other ways?
I've only pitched my yeast dry so far. Should I create a yeast starter or rehydrate the yeast before I add it?
Would moving to a secondary help?
It's a bit depressing spending so long making a wort and putting all the effort in only to have the taste tinged.