Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Help! Sour beer!

Reply
 
LinkBack Thread Tools
Old 07-07-2010, 03:03 AM   #1
Futureman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: North Canton
Posts: 33
Default Help! Sour beer!

I see that there have been some threads about this topic in the past, but I've yet to find a diagnosis and some agreed upon suggestions. Here is the situation:

I brewed a Scotch Ale a few weeks ago. After an appropriate time in the primary, I racked to a (well-sanitized) carboy two days ago for clarifying (the stuff was still very murky). I used some neutral Knox as a fining agent (you know the drill). I just noticed some small patches of bubbles forming on top of the wort. I removed the airlock to get a whiff and...UGH. Extremely sour, vinegar like smell. Please know that this this beer smelled great while in the primary.

I suspect I'll need to dump this batch. Any ideas as what went wrong? Very discouraging.

__________________
Futureman is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2010, 03:09 AM   #2
wulfsburg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Phoenix
Posts: 269
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Bottle it and let it condition for a month or 2. then try it. There is a really long thread that Revvy posted that is a good lesson in something like this.

__________________
wulfsburg is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2010, 01:04 PM   #3
effigyoffaith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Lafayette, IN
Posts: 118
Liked 1 Times on 1 Posts
Likes Given: 1

Default

If it is vinegary than you have an acetobacter contamination, and you exposed the beer to too much O2.

__________________
Planning:Choke cherry wine, brown ale.
Fermenting:
Bulk Aging: Oud bruin with elderberries, Brett Saison, ordinary bitter.
Bottled: Oud Bruin, cider, black raspberry mead, Elderberry wine.
effigyoffaith is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2010, 01:12 PM   #4
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 6,627
Liked 209 Times on 184 Posts
Likes Given: 369

Default

or it could be a lacto infection.

__________________
motobrewer is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2010, 01:31 PM   #5
Futureman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: North Canton
Posts: 33
Default

I'm thinking acetobacter contamination, since it has that tell-tale 'sour apple' smell. The sediment on the bottom looks strange--too coagulated, although that may be because of the gelatin. I should have left it in the primary where it was cozy and untouched.

__________________
Futureman is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2010, 06:57 PM   #6
Futureman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: North Canton
Posts: 33
Default

Just a thought: could I just be smelling a combination of beer and concentrated CO2 through the top of the carboy?

__________________
Futureman is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2010, 07:02 PM   #7
Hoppus_Poppatopolis
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Lititz, PA
Posts: 367
Liked 8 Times on 7 Posts

Default

CO2 is nasty so yes, that could be what you are smelling.
If it were mine, I would wait and bottle/keg as planned.
How long was your appropriate time in the primary?

__________________
Hoppus_Poppatopolis is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2010, 07:10 PM   #8
Futureman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: North Canton
Posts: 33
Default

I may revoke the adjective "appropriate." It was two weeks. I don't think taking it off the yeast after 2 weeks did any harm, but my gut told me to leave it alone. My only reason for racking was that I had success in clarifying my previous batch in the carboy. I simply wanted to try it again, especially since the grain steeping made the wort a bit cloudier.

__________________
Futureman is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2010, 07:20 PM   #9
Hoppus_Poppatopolis
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Lititz, PA
Posts: 367
Liked 8 Times on 7 Posts

Default

There's nothing wrong with your procedure, however, I normally leave mine in the primary for about 4 weeks. You might want to wait a little longer the next time but it doesn't sound like you've made a fatal mistake to me.

__________________
Hoppus_Poppatopolis is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2010, 07:24 PM   #10
Futureman
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: North Canton
Posts: 33
Default

Thanks. As a newbie, I panic easily about these things. Appreciate the help.

__________________
Futureman is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wanted: Sour beer lovers to taste a sour mash beer OldRalHoleBrewing Lambic & Wild Brewing 12 09-03-2012 04:16 AM
Sour beer. Lep Beginners Beer Brewing Forum 6 02-28-2010 03:52 AM
Sour beer :( robstercraw Beginners Beer Brewing Forum 8 04-01-2009 03:11 AM
Can you sour any beer? cmdrico7812 Lambic & Wild Brewing 16 03-06-2009 01:27 PM
Did my beer sour? B-Christ Beginners Beer Brewing Forum 3 08-12-2008 06:55 AM