BarefootFriar
Well-Known Member
I've had a few London porters in my time, and sour isn't a flavor I remember.
Relevant stats:
I was just as careful as I could be on this batch with my sanitation. I'm always careful, but I was trying to be extra careful since this is really for my sister and I wanted it to turn out right. If it turns out that this is an infection, I'm going to blame my bottle of Star-San.
So what do you think? I really don't want to dump this, but at the moment it's not good enough to drink. Age it, or cut my losses and move on? I'm planning to bottle on 10/11 or thereabouts.
Relevant stats:
- Brewed on 9/21.
- OG 1.050, current G 1.022 (3rd day at current grav.)
- Pitched one vial of White Labs WLP005 on brew day.
- Pitched a second vial on 9/23 after consulting Mr. Malty and BeerSmith.
- Fermented at 67-68°F in a tub of cold water -- a bit high, but the lowest I could get it, even with a wet towel and fan.
- Fermentation took off the night after pitching the second vial and it dropped 30 points within 4 days.
- Current smell is a sour flavor, very similar to Kikkoman soy sauce. The taste is similar. I do get the green taste, and I know that's normal, but I'm also getting the soy sauce taste.
- It doesn't look odd. No weird floaties. It's cloudy, but since it's only been in primary for a week that's to be expected. Interestingly, even though it's not under any pressure, it's got a decent carb mouthfeel and a very light head.
I was just as careful as I could be on this batch with my sanitation. I'm always careful, but I was trying to be extra careful since this is really for my sister and I wanted it to turn out right. If it turns out that this is an infection, I'm going to blame my bottle of Star-San.
So what do you think? I really don't want to dump this, but at the moment it's not good enough to drink. Age it, or cut my losses and move on? I'm planning to bottle on 10/11 or thereabouts.