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Old 09-25-2011, 05:21 PM   #1
Earthson
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Default Sour/vinegar taste in stout

This is the first time I've made stout, and I'm a little freaked out by what I now taste...I am ready to keg after 1 month in primary, and I tasted the beer after taking a sample for gravity reading. A week ago they tasted like stout (rich and malty), and now they taste like vinegar...

So, a little recap. I am actually making 2 types of stout. Both are made using BrewHouse Beer Kits: Stout. (Bag in a box).

Yeast is Wyeast 1099 (Whitbread) and Wyeast 1275 (Thames Valley). I used them both to make Pale ale kits 2 months ago. After I racked off into the keg, I just dumped in the new stout wort on top of the cake.

My diffusion stone wasn't working right when I pitched, so I stirred like a mother***** for 5 mins to aerate. (was a little nervous about this, as I'm usually paranoid about aeration)

Both beer took off well. And, after 1 month their gravities were 1.018 and 1.015.

No visible sign of infection. However, the Thames Valley one smells sweet, almost like a strong mead...

I was always careful to keep things clean, and sterilize everything with bleach mixture for 20 mins.

Does it sound like they are screwed? Should I dump them? Or should I just keg them and let them sit for another month? Or,am I looking at 10 gallons of vinegar??

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Old 09-25-2011, 10:11 PM   #2
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If it's vinegar, that's an infection of acetobacter.

What is the bleach mixture you use?

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Old 09-25-2011, 10:44 PM   #3
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I had battled this infection for about 3 months and from what I've read the acetobacter actually feeds off of the Co2. So, like you my beers were fine until I kegged them. After 2 weeks in the kegs, I had zero head retention, no hop flavor or aroma, and they tasted like vinager. My culprit was my CFC.

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Old 09-25-2011, 10:51 PM   #4
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ranger - huh, I thought acetobacter was aerobic. do you have a link?

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Old 09-25-2011, 11:56 PM   #5
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Bleach solution: 4ml to 1 litre of water

@Ranger - I haven't kegged yet..so no intro of CO2 yet...

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Old 09-25-2011, 11:58 PM   #6
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@nateo - isn't it weird that BOTH plastic fermenters became infected? I was rinsing before swapping tools between containers...but maybe it wasn't good enough.

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Old 09-26-2011, 12:01 AM   #7
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Apparently I just made that up because I can't find any reference to Co2 either. I had about 6 batches go bad that I had to dump and with almost all of them the beer tasted good/fine upon transferring to the keg. Once carbed it seemed to get much worse and was undrinkable at about 3 weeks. From my own experience it seemed as if kegging/carbing sent the infection into overdrive.

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Old 09-26-2011, 12:27 AM   #8
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I'm not sure just bleach and water is an effective sanitizer. I could be wrong about that, but this is what I use:
http://www.homebrewtalk.com/blogs/fr...sanitizer.html

Edit: I actually alternate between bleach-water-vinegar and starsan to make sure I don't get any resistant bugs growing on my equipment.

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Old 09-26-2011, 01:29 AM   #9
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According to a brewing network interview with Vinnie from RR, brett can clean up acetobacter. Could be worth a try.

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Old 09-26-2011, 01:56 AM   #10
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@nofootbreak sorry, but can you elaborate?

@Nateo interesting...I'll have to try it out.

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