kirkcaldybrewer
Active Member
- Joined
- Feb 7, 2016
- Messages
- 29
- Reaction score
- 2
Hi all, me and a couple of friends recently brewed and split a batch of pilsner-style wort. In the end, this was sub divided into 4 batches each with different yeast and fermentation conditions.
I had two batches: 1 lager yeast (M76), one a saison yeast (wlp0566). The lager got the fermentation chamber set at 10C and tastes like a nice neutral lager.
The saison was just left on a bench top in the garage. I tasted it after 1 week of fermentation and it was normal.
But then I left for a two week vacation during which the beer experienced the hottest summer in recorded history (this is in Sweden). Temp isn’t recorded, but it could have been hot. And when I got back...it has a clear sour taste. Not unpleasant actually, but definitely sour.
Now batch number 3 was pitched with 34/70 and taken by a friend on a camping trip around Greece. His batch definitely hit 40C at some point. It’s also sour. (No obvious trace of fusels etc that would be expected with high temp)
Finally, the last batch was pitched with m79 and kept at sensible 20-22C. It is also not sour.
So question: could the high temp induce a sour flavour in fermented wort sitting on trub?
Everything I’ve read suggests this is normally due to bacteria, but then how could it affect two completely separate fermentations and leave the other two unaffected?
Thanks!
I had two batches: 1 lager yeast (M76), one a saison yeast (wlp0566). The lager got the fermentation chamber set at 10C and tastes like a nice neutral lager.
The saison was just left on a bench top in the garage. I tasted it after 1 week of fermentation and it was normal.
But then I left for a two week vacation during which the beer experienced the hottest summer in recorded history (this is in Sweden). Temp isn’t recorded, but it could have been hot. And when I got back...it has a clear sour taste. Not unpleasant actually, but definitely sour.
Now batch number 3 was pitched with 34/70 and taken by a friend on a camping trip around Greece. His batch definitely hit 40C at some point. It’s also sour. (No obvious trace of fusels etc that would be expected with high temp)
Finally, the last batch was pitched with m79 and kept at sensible 20-22C. It is also not sour.
So question: could the high temp induce a sour flavour in fermented wort sitting on trub?
Everything I’ve read suggests this is normally due to bacteria, but then how could it affect two completely separate fermentations and leave the other two unaffected?
Thanks!