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-   -   sour taste in experimental Pumpkin/apple/maple (http://www.homebrewtalk.com/f39/sour-taste-experimental-pumpkin-apple-maple-358372/)

RowleseyCraftFoods 10-02-2012 10:38 PM

sour taste in experimental Pumpkin/apple/maple
 
I brewed a pretty experimental batch of beer for the first time involving pumpkins, apples, and maple syrup. after about 2 weeks of fermentation it is tasting pretty sour. Is it possible that the sour taste might go away with time? if not might i salvage it somehow?

RowleseyCraftFoods 10-03-2012 11:59 AM

Cmon Dudes. Basically im wondering if sourness is common in apple beverages like perhaps ciders? If so, does it mellow with time? If not might I think about sweetening it with honey or something? I have seen this done with meads after fermentation is complete.
help a brewer out.

CadillacAndy 10-03-2012 12:15 PM

The only time I get sour flavors is when there has been a contamination - lacto mainly. Is there a white skin on top that looks like a spider web?

RowleseyCraftFoods 10-03-2012 01:18 PM

Nope. Nothing looks unusual about the beer.

RowleseyCraftFoods 10-03-2012 04:29 PM

you seem like apple people. how do apple beverages change over time? maybe its not entirely sour as much as it is just not tasting as amazing as id hoped.

CadillacAndy 10-03-2012 04:39 PM

Anything with a lot of simple sugar (apple juice) always tastes hot/boozy until its had ample time to age. The time depends on how much alcohol is present. What yeast did you use and what was the fermentation temp?

RowleseyCraftFoods 10-03-2012 08:54 PM

california common ale yeast. ambient room temperatures anywhere from 60 to 75. The hot boozy taste makes sense. I wasn't too diligent about gravity readings, but i don't imagine the ABV is above 5%. Thanks.

CadillacAndy 10-03-2012 08:58 PM

What was your recipe? Any idea of the starting gravity? I can plug some stuff in to Beersmith to get a ballpark for you if you didn't take a starting gravity.

RowleseyCraftFoods 10-04-2012 01:13 AM

OG was 1043 but i don't think it was properly stirred or cooled, so it was likely higher. gravity when racking to secondary was 1010.
recipe was a little complicated but basically 2 pounds 2 row. 3 pounds DME. 500 millilitres maple syrup. 1 litter of apple juice. 6 pounds of pumpkin and 1 pound of apples.

JOE_R 10-04-2012 02:06 AM

sour taste in experimental pumpkin
 
I brewed a pumpkin ale and put 3# in the boil and 3# in primary. There was a VERY mild sour taste that complimented the hops well. I think that placing the pumpkin in the primary will give this mild sour taste. The apples and maple syrup.... well someone else can answer that. Below is the post where it was discussed.

http://www.homebrewtalk.com/f14/pump...ml#post4456285


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