400d
Well-Known Member
- Joined
- Aug 20, 2009
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my first extract brew is muntons nut brown ale. I used one can of hopped nut brown ale extract with one can of muntons light malt extract.
fermented it with nothingam yeast at steady 63 F for 10 days.
after I racked to secondary, I had to leave the carboy at room temperature which in some moments got up to 84 F (it was really hot here lately)...
beer is bottled for 10 days now and I decided to try one, just to see what's going on with it....
it has good carbonation, I think the yeast consumed all the sugar that was there...
the problem is in sourness. it tastes a bit sour, and vinegary. I didn't have any signs of infection.
I'm afraid high secondary temperatures could have made it sour. am I right?
do you reckon it will fade out with time?
what to do now? drink it all by myself and not offer it to friends, or wait for the sourness to disappear.... (if at all)....
fermented it with nothingam yeast at steady 63 F for 10 days.
after I racked to secondary, I had to leave the carboy at room temperature which in some moments got up to 84 F (it was really hot here lately)...
beer is bottled for 10 days now and I decided to try one, just to see what's going on with it....
it has good carbonation, I think the yeast consumed all the sugar that was there...
the problem is in sourness. it tastes a bit sour, and vinegary. I didn't have any signs of infection.
I'm afraid high secondary temperatures could have made it sour. am I right?
do you reckon it will fade out with time?
what to do now? drink it all by myself and not offer it to friends, or wait for the sourness to disappear.... (if at all)....