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Old 09-26-2007, 09:35 PM   #1
Hopper31
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Default HELP Sour Beer??

Hi this is my first post and I am hoping for some help. I made a Honey Hefe about 3 weeks ago. It fermented strong for about a 2 weeks I transferred to my 2nd fermenter (to make room for my new brew) and took a FG I tasted the beer and it is sour. There where sulfur like smells when fermenting but thought this was normal with Hefe yeast. Any ideas I am not sure if I should bottle it or throw it out. Here is the recipe I followed.
3.3 LBS Coopers Wheat Malt
3 lbs Orange Blossom Honey
1 oz Northern Brewer Hops 7.8%
American Hefe White Labs Yeast WLP320
SG-1.040
FG- 1.004

Any help would be great. This was the last extract brew I did and just finished my 1st full mash brew (brown Ale).


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Old 09-26-2007, 09:42 PM   #2
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Quote:
Originally Posted by Hopper31
Hi this is my first post and I am hoping for some help. I made a Honey Hefe about 3 weeks ago. It fermented strong for about a 2 weeks I transferred to my 2nd fermenter (to make room for my new brew) and took a FG I tasted the beer and it is sour. There where sulfur like smells when fermenting but thought this was normal with Hefe yeast. Any ideas I am not sure if I should bottle it or throw it out. Here is the recipe I followed.
3.3 LBS Coopers Wheat Malt
3 lbs Orange Blossom Honey
1 oz Northern Brewer Hops 7.8%
American Hefe White Labs Yeast WLP320
SG-1.040
FG- 1.004

Any help would be great. This was the last extract brew I did and just finished my 1st full mash brew (brown Ale).


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Give it another 3-5 weeks. It'll change. Wheat can have a very acidic taste and aroma at first but it'll change.
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Old 09-26-2007, 09:46 PM   #3
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Wow thanks for the fast reply. Can I bottle or should I let it sit in the fermenter?

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Old 09-26-2007, 09:48 PM   #4
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No need for a wheat in the secondary. It's supposed to be cloudy! Go ahead and bottle or keg. Prime heavy, since hefe's are supposed to be bubbly. Give it 2-3 weeks and see if it hasn't changed. If not, wait at least 4 months before tossing it. Age it warm until you're ready to drink it.

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Old 09-26-2007, 10:00 PM   #5
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I would let it sit for a while before bottling to off gas the sulphur. Wheat beers can be funky but rotten eggs is a bit over the top. Sour may or may not be a problem. It could be infected if it is a really sour taste, but lactic brews are kind of the thing right now and so you may just have a trendy beer on your hands.

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Old 09-26-2007, 10:29 PM   #6
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Most of the off smells are gone now. Is there a way to tell if it is infected??

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Old 09-26-2007, 10:30 PM   #7
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taste it. you can tell if it's infected, and even then it still might make for a good beer. i seriously doubt your beer is infected, anyway

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Old 09-26-2007, 10:32 PM   #8
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usually you see the infection. mold on top of the liquid, or wierd floating stuff that looks sorta like egg drop soup.

visually if it looks ok, that'll rule out half the types of infection. the remaining types are usually noticable by the way it tastes.

so you know there are no known pathogens that can survive in beer, so if it is infected you're not gonna get food poisoning from sampling it.

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Old 09-26-2007, 10:38 PM   #9
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HI is there a way to increase the gravity of a batch of beer that already calls for a certain amount of yeast? Thanks

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Old 09-27-2007, 12:44 AM   #10
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There was a thick layer on top but i am not sure about mold. This is my 1st hefe so I don’t know whats normal. After I transferred it to the 2nd fermenter there has been nothing on top.

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