Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Sour Batch, bacterial infection?? Please help!
Reply
 
LinkBack Thread Tools
Old 03-08-2009, 05:31 AM   #1
Pisty_Pete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Greenpoint -Brooklyn, NY
Posts: 70
Default Sour Batch, bacterial infection?? Please help!

A lil' help please...

My first batch of beer seems to have developed a strong sour taste. It's a True Brew Nut Brown Ale extract kit. I let it sit in the fermentation vessel for two weeks before bottling. Then cracked the first one for a quick taste after just one week in the bottle and it seemed weak and overly sweet. After the second week in the bottle, a definite sour taste has developed. It's overpowering and there's a residual sour aftertaste that's hard to cleanse from the palate afterwards. I've tried 4 bottles now and it's in all of them. Does it sound like Lactobacillus? Or some other bacteria, perhaps? Should I dump the whole batch, or is there any way this could resolve itself with continued bottle conditioning/storage?

Any advice would be greatly appreciated!

__________________
Pisty_Pete is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2009, 01:21 PM   #2
Pharmguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Michigan
Posts: 261
Default

I have not had an infection yet but have read plenty of responses to this very question and all the replies are the same. Let it sit. Cover it up and dont look at it again for another couple weeks. May just be taking its time conditioning. That being said, I have read that bacterial infections will almost always leave a film ring at the top of the bottle. After you poured your beer, did you notice this?

__________________

Last edited by Pharmguy; 03-08-2009 at 01:26 PM.
Pharmguy is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2009, 05:24 PM   #3
MaynardX
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Wilmington, DE, DE
Posts: 365
Liked 2 Times on 2 Posts
Likes Given: 5

Default

I have not had any experiance with this myself, but from what I have read, it sounds like Lactobacillus.

__________________
First State Brewers
Primary: StrawberryHop Saison
Secondary:
Bottle: Rochfort 10 Clone, Bourbon Oak Pumpkin Ale
Keg: Kolsh, Marzen, Saison, Belgian Strong Ale, Brewskie the Elder,Pomegranate Apfelwien, Rye Dortmunder Export, English Bitter
MaynardX is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2009, 05:29 PM   #4
reim0027
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 406
Liked 2 Times on 2 Posts

Default

I have tasted a Lacto-infected beer. It has a definite sour taste; the beer was cloudy as well. It actually wasn't bad, but only if you were expecting it to be sour (like an exotic beer).

From what I've read here, you have 2 options. Let it age for a month or two (or longer) to allow the flavors mellow or dump it.

Before you dump it, check out this thread: http://www.homebrewtalk.com/f39/neve...en-beer-73254/

But, as always, I'll defer to the experts here. They may have better advice.

__________________
Beneath this mask there is more than flesh. Beneath this mask there is an idea, Mr. Creedy, and ideas are bulletproof.
~V
reim0027 is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2009, 08:29 PM   #5
Pisty_Pete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Greenpoint -Brooklyn, NY
Posts: 70
Default

Much thanks for all the input. I guess I'll sit on it for a while. There's been no gushing and I hadn't noticed a film on the surface, nor a ring on the top of the inside of the bottles, so maybe it's no lacto... fingers are crossed!

__________________
Pisty_Pete is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2009, 08:54 PM   #6
Dizavin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 35
Default

my first batch had the same thing happen. it's not a "dump it" situation, so don't worry.

it is a kind of infection, but not really all that bad. like others have said, let it sit and continue like normal. once you get three consistent hydrometer readings? prime & bottle it, put them in boxes, put them in a warm place and forget about them for a month or so.

by the time you come back, it should be okay. it won't be mind-blowing beer, but still beer none the less.

__________________
Dizavin is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2009, 04:08 AM   #7
MaynardX
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Wilmington, DE, DE
Posts: 365
Liked 2 Times on 2 Posts
Likes Given: 5

Default

I think he has already bottled it. Definitely no harm with letting it sit until it starts tasting better, or until you need the bottles. If you do reuse the bottles, make sure you sanitize the piss out of them. You never know, though, might turn out to be a great Lambic! :P

__________________
First State Brewers
Primary: StrawberryHop Saison
Secondary:
Bottle: Rochfort 10 Clone, Bourbon Oak Pumpkin Ale
Keg: Kolsh, Marzen, Saison, Belgian Strong Ale, Brewskie the Elder,Pomegranate Apfelwien, Rye Dortmunder Export, English Bitter
MaynardX is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 07:58 AM   #8
Snotpoodle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Johannesburg, Non US
Posts: 159
Default

If the bottles are gushing, is that a definite sign of a Lacto infection?

__________________
Snotpoodle is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 08:27 AM   #9
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 35 Times on 32 Posts
Likes Given: 56

Default

Quote:
Originally Posted by Snotpoodle View Post
If the bottles are gushing, is that a definite sign of a Lacto infection?
No. I believe most gushers are caused by wild yeast.
__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 08:52 AM   #10
hector
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Last Station
Posts: 667
Liked 8 Times on 8 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Pisty_Pete View Post
My first batch of beer seems to have developed a strong sour taste....
I've had the same problem with my previous Batches . I also thought first that it might be an infection , but it was NOT !

You could have let it sit in the fermentation vessel 1-2 more Weeks . The Beer would always benefit from that .

It would be helpful if you would write your Recipe here .

Is that an all-Extract Batch ?

Did you use any specialty malt ?

What was the fermentation temperature ?

O.G. and F.G. ?

Which yeast strain did you use ? Is it a fast or a slow fermenting yeast ?

After all , it's going to be a very good experience . I've also learned a lot by my previous Extract batches .

Hector
__________________
hector 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
what are the signs of a bacterial infection? thebamaking Beginners Beer Brewing Forum 4 10-17-2009 06:27 PM
Campden tablet or sulfites to forestall bacterial infection? dontman General Beer Discussion 18 10-05-2009 02:22 AM
2nd sour batch! harmankardon35 Beginners Beer Brewing Forum 6 09-28-2009 07:12 PM
First Sour/Bad Batch tgrier Equipment/Sanitation 3 06-29-2008 10:50 PM
Bacterial Infection - Look/Smell tbone Beginners Beer Brewing Forum 2 05-13-2007 11:51 AM