The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > sour taste in experimental Pumpkin/apple/maple

Reply
 
LinkBack Thread Tools
Old 10-04-2012, 02:29 AM   #11
jwplessner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Philadelphia, PA
Posts: 166
Liked 2 Times on 2 Posts
Likes Given: 11

Default

Did your apple juice have ascorbic acid?

__________________
jwplessner is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:40 AM   #12
RowleseyCraftFoods
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Montreal, Quebec, Canada
Posts: 21
Liked 1 Times on 1 Posts

Default

Thanks Joe. So you put 3 # of roasted pumpkin in the secondary and you think it is contributing to the sour taste?
My sour taste is pretty light, but other flavour are pretty week too, so i put a cinnamon stick in the other day and am thinking about following up with some other spices, maybe honey or maple syrup, or even some fruits, like apple perhaps.

__________________
RowleseyCraftFoods is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 12:41 PM   #13
RowleseyCraftFoods
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Montreal, Quebec, Canada
Posts: 21
Liked 1 Times on 1 Posts

Default

no ascorbic acid as i recall. it was non pasteurized. I added it near the end of the boil.

__________________
RowleseyCraftFoods is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 01:56 PM   #14
WileECoyote
Naked Brew !
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WileECoyote's Avatar
Recipes 
 
Join Date: Mar 2012
Location: Mohave Valley, Az
Posts: 1,429
Liked 148 Times on 119 Posts
Likes Given: 226

Default

Quote:
Originally Posted by cadillacandy View Post
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?
Hello, not all infections have a white skin or spider web looking stuff on top, I have a infection that is wreaking havoc on my brews right now and there is No visible sign of infection what so ever, my brews are as clean/clear looking as the day is long, but they are very very sour lemon-aid tasting.

Hope the OP isn't dealing with what I am.

Cheers
__________________

WileECoyote
Naked Brew

Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

Good/Great beer takes time! if you want a quick beer go to the store or bar!

Things come and go. Good beer will live on for ever ! WileECoyote

WileECoyote is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 02:16 PM   #15
CadillacAndy
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CadillacAndy's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 917
Liked 85 Times on 73 Posts
Likes Given: 38

Default

Quote:
Originally Posted by WileECoyote View Post
Hello, not all infections have a white skin or spider web looking stuff on top, I have a infection that is wreaking havoc on my brews right now and there is No visible sign of infection what so ever, my brews are as clean/clear looking as the day is long, but they are very very sour lemon-aid tasting.

Hope the OP isn't dealing with what I am.

Cheers
Very true. Each one does different things in different conditions - depending on oxygen and co2. It's my understanding that lacto forms the pellicle as a barrier between it and oxygen, so if there's no oxygen, it doesn't need the protective barrier. I'm still learning about all this stuff, so if I'm off, please let me know so I'm not passing around incorrect info.
__________________
CadillacAndy is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 11:43 PM   #16
JOE_R
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: PEMBROKE PINES, FLORIDA
Posts: 22
Liked 1 Times on 1 Posts

Default sour taste in experimental Pumpkin/apple/maple

In the boil and in PRIMARY not secondary. Tasted great.

__________________
JOE_R is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 11:54 PM   #17
JOE_R
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: PEMBROKE PINES, FLORIDA
Posts: 22
Liked 1 Times on 1 Posts

Default sour taste in experimental Pumpkin/apple/maple

The LHBS recently told me that he ferments 3-5 days with just wort and yeast THEN adds pumpkin to the primary and gives it 10+ days. He does this with honey also. Try adding the pumpkin and sugars AFTER the yeast has worked for 3-5 days. He was brewing the Presidential Honey Ale recipe that day. That's how the conversation came up.

__________________
JOE_R is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 02:39 PM   #18
WileECoyote
Naked Brew !
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WileECoyote's Avatar
Recipes 
 
Join Date: Mar 2012
Location: Mohave Valley, Az
Posts: 1,429
Liked 148 Times on 119 Posts
Likes Given: 226

Default

Quote:
Originally Posted by cadillacandy View Post
Very true. Each one does different things in different conditions - depending on oxygen and co2. It's my understanding that lacto forms the pellicle as a barrier between it and oxygen, so if there's no oxygen, it doesn't need the protective barrier. I'm still learning about all this stuff, so if I'm off, please let me know so I'm not passing around incorrect info.
Hello cadillacandy, Im still new too, and I didn't mean to sound like I was calling you on anything, Sorry if that is how I came across, I was just trying to add to your post, and the only reason I knew about this, is because I have been dealing with this stubborn infection for a little over 3 months now, Im pretty sure its a lacto infection since it has a very very sour lemon taste, the thing that gets me is how fast it sours (6 to 8 days in primary) and every batch is as clear as the day is long, also a 3 hr soaking bleach bomb nuking, then Star-Saning 1/2 hr soaking didn't faze it.

The only saving grace (if there is one) is that I have been doing saison batches, and the combo of saison/sour makes a very good shandy, A 50/50 mix of tonic water and this brew is really pretty good

Cheers
__________________

WileECoyote
Naked Brew

Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

Good/Great beer takes time! if you want a quick beer go to the store or bar!

Things come and go. Good beer will live on for ever ! WileECoyote

WileECoyote is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 09:59 PM   #19
CadillacAndy
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CadillacAndy's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 917
Liked 85 Times on 73 Posts
Likes Given: 38

Default

Quote:
Originally Posted by WileECoyote View Post
Hello cadillacandy, Im still new too, and I didn't mean to sound like I was calling you on anything, Sorry if that is how I came across, I was just trying to add to your post, and the only reason I knew about this, is because I have been dealing with this stubborn infection for a little over 3 months now, Im pretty sure its a lacto infection since it has a very very sour lemon taste, the thing that gets me is how fast it sours (6 to 8 days in primary) and every batch is as clear as the day is long, also a 3 hr soaking bleach bomb nuking, then Star-Saning 1/2 hr soaking didn't faze it.

The only saving grace (if there is one) is that I have been doing saison batches, and the combo of saison/sour makes a very good shandy, A 50/50 mix of tonic water and this brew is really pretty good

Cheers
Not at all! I really appreciate you making sure I didn't think that. Hopefully you thought I was being defensive. Stupid internet and the lack of vocal inflection...

I had a very similar problem about a year ago. I dumped at least 5 beers that tasted exactly like you're describing. I ended up ditching all my buckets and cleaning my fermentation room with bleach from floor to ceiling. I was also using a different sanitizer - thought it was "generic" starsan, but it was different.

I'm pretty sure it was a wild lacto infection and I never really noticed a pellicle or anything else either.

Hopefully you'll be able to get the problem figured out and resolved.
__________________
CadillacAndy is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 11:59 PM   #20
RowleseyCraftFoods
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Montreal, Quebec, Canada
Posts: 21
Liked 1 Times on 1 Posts

Default

Well my beer is starting to taste great. after introducing a cinnamon stick a couple days ago it is starting to take on a real holiday flavour. O I'm running with it. blended about ten apples with half a cup of maple syrup. some ginger, cinnamon and nutmeg and just introduced it to the carboy. how about them apples.

__________________
RowleseyCraftFoods 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
Beginner Partial Mash Maple Pumpkin Ale Recipe nlapham21 Beginners Beer Brewing Forum 4 08-13-2012 01:44 AM
Sour taste Bock Beginners Beer Brewing Forum 1 03-20-2011 12:55 PM
Holiday Spiced Apple or Pumpkin Ale Suggestions permo Beginners Beer Brewing Forum 9 09-19-2009 04:10 AM
Pumpkin Maple Porter for a Newb Recusit8m Beginners Beer Brewing Forum 1 07-30-2009 02:02 AM
sour taste JoshuaWhite5522 Beginners Beer Brewing Forum 3 05-02-2009 03:58 PM