eugles
Well-Known Member
My last 6 beers have been dumpers. I'm freakin bummed, but the bushes in my yard seem to be flourishing.
A few months back I noticed a weird muddled sour-ish/tart taste in my fermenter sample. The beer was somewhat tart and not the neipa it was supposed to be. I brewed again and the same thing happened. Different hops, yeast, grist...same weird flavor. I thought it was because of my new brew bucket and maybe I didn't passivate it correctly / get rid of machining oils. Did super thorough citric acid rinse and tsp cleaning...Brewed another beer...same crap with diff recipe. Ok starting to lose my mind. Maybe it was my starter procedure? Brewed simple all 2 row [email protected] and pitched directly from packet with no starter. Split into 2 vessels, half into the brewbucket, half into older glass carboy. 4 days after pitching took another sample...same crap. Noticed it fermented down from 1.046 to 1.003!!! Took a ph sample, 3.91! That explains the tartness. I recall in all of these brews seeing massive over attenuation. Did a MASSIVE cleaning of mash tun, robobrew, replaced all silicon, boiled all steel parts, pbw, starsan, etc. Lastly did a 1 Gallon batch of 2 row and dry us05. SAME CRAP!!!!
This seems like an infection right? That's common to see massive over attenuation and excessive ph drop? What could it be and where? I use an igloo cooler mash tun - could it be in there? Wouldn't boiling the wort kill off everything? I use PBW and starsan on everything I can. I did read that milling grain in same area you brew in could cause grain dust containing lacto to fall into the beer. Would that particular scenario just lead to ph drop or would it drop gravity as well? I brew / ferment I n my garage, should I move it somewhere else? Could it be really crap in the air in my garage.
Tldr: last 6 brews all taste same regardless of ingredients with slightly acidic tang. All over attenuated. Measured ph of last one, 3.91. Infection? Where most likely? How do I nuke it?
Help me please, I'm losing hope.
A few months back I noticed a weird muddled sour-ish/tart taste in my fermenter sample. The beer was somewhat tart and not the neipa it was supposed to be. I brewed again and the same thing happened. Different hops, yeast, grist...same weird flavor. I thought it was because of my new brew bucket and maybe I didn't passivate it correctly / get rid of machining oils. Did super thorough citric acid rinse and tsp cleaning...Brewed another beer...same crap with diff recipe. Ok starting to lose my mind. Maybe it was my starter procedure? Brewed simple all 2 row [email protected] and pitched directly from packet with no starter. Split into 2 vessels, half into the brewbucket, half into older glass carboy. 4 days after pitching took another sample...same crap. Noticed it fermented down from 1.046 to 1.003!!! Took a ph sample, 3.91! That explains the tartness. I recall in all of these brews seeing massive over attenuation. Did a MASSIVE cleaning of mash tun, robobrew, replaced all silicon, boiled all steel parts, pbw, starsan, etc. Lastly did a 1 Gallon batch of 2 row and dry us05. SAME CRAP!!!!
This seems like an infection right? That's common to see massive over attenuation and excessive ph drop? What could it be and where? I use an igloo cooler mash tun - could it be in there? Wouldn't boiling the wort kill off everything? I use PBW and starsan on everything I can. I did read that milling grain in same area you brew in could cause grain dust containing lacto to fall into the beer. Would that particular scenario just lead to ph drop or would it drop gravity as well? I brew / ferment I n my garage, should I move it somewhere else? Could it be really crap in the air in my garage.
Tldr: last 6 brews all taste same regardless of ingredients with slightly acidic tang. All over attenuated. Measured ph of last one, 3.91. Infection? Where most likely? How do I nuke it?
Help me please, I'm losing hope.