Nathan Buckner
Active Member
- Joined
- Aug 5, 2019
- Messages
- 41
- Reaction score
- 15
Hey all,
I recently made a cinnamon vanilla brown sugar oatmeal raisin porter. During fermentation I brought this up here because it had a yogurt smell. Got great advice and as per usually most said let it go and see what it's like when it's ready. Well I've been drinking on it for a couple weeks now and it's still sour. Not horribly. I read an article on how original porters were a bit sour but this is a bit more than subtle. So I'm thinking it got a lactobacillus infection because of how it smells and tastes.
I'm going to post the ingredients I used and see what I could change to prevent it from happening again. The flavor beyond the sour was amazing but unfortunately it over powered the beer.
I used:
2.5lb Maris Otter
. 5lb Victory
.5lb Crystal 120
.5lb flaked Quaker oats (I had a bag for over a year in the pantry)
.5lb Dark Brown sugar
.25lb Chocolate malt
1oz Crystal hops 60min boil
This was a 2 gal batch.
In brewers friend it estimated an abv of 7.5% and IBU of 31.92
Its OG was 1.070 but FG was 1.030. I added more yeast and waited another week but the gravity stayed at 1.030.
I mashed at 150F for 60 min and did a 60 min boil. Pitched US05. I noticed the yogurt smell after a couple of days and it never went away even after pitching more yeast. I didnt dry hop.
Any suggestions or idea why lactobacillus flourished in this batch?
Thank you!
I recently made a cinnamon vanilla brown sugar oatmeal raisin porter. During fermentation I brought this up here because it had a yogurt smell. Got great advice and as per usually most said let it go and see what it's like when it's ready. Well I've been drinking on it for a couple weeks now and it's still sour. Not horribly. I read an article on how original porters were a bit sour but this is a bit more than subtle. So I'm thinking it got a lactobacillus infection because of how it smells and tastes.
I'm going to post the ingredients I used and see what I could change to prevent it from happening again. The flavor beyond the sour was amazing but unfortunately it over powered the beer.
I used:
2.5lb Maris Otter
. 5lb Victory
.5lb Crystal 120
.5lb flaked Quaker oats (I had a bag for over a year in the pantry)
.5lb Dark Brown sugar
.25lb Chocolate malt
1oz Crystal hops 60min boil
This was a 2 gal batch.
In brewers friend it estimated an abv of 7.5% and IBU of 31.92
Its OG was 1.070 but FG was 1.030. I added more yeast and waited another week but the gravity stayed at 1.030.
I mashed at 150F for 60 min and did a 60 min boil. Pitched US05. I noticed the yogurt smell after a couple of days and it never went away even after pitching more yeast. I didnt dry hop.
Any suggestions or idea why lactobacillus flourished in this batch?
Thank you!