Hiyo,
So, I've got a dunkel weisse in a secondary fermenter, and when I transferred it from primary (at about 2wks), I took a taste, and it had a pretty sour, lingering aftertaste. I don't see any visible evidence of bacterial infection, but i presume that's still likely, given the taste.
I'm but a wee baby in the world of homebrewing... am I doomed to have icky beer? will this sourness mellow out in the coming weeks? is sourness common at such an early stage with german-style wheat beers? is bacterial contamination without any visual signs a common thing?
Thanks,
derp
So, I've got a dunkel weisse in a secondary fermenter, and when I transferred it from primary (at about 2wks), I took a taste, and it had a pretty sour, lingering aftertaste. I don't see any visible evidence of bacterial infection, but i presume that's still likely, given the taste.
I'm but a wee baby in the world of homebrewing... am I doomed to have icky beer? will this sourness mellow out in the coming weeks? is sourness common at such an early stage with german-style wheat beers? is bacterial contamination without any visual signs a common thing?
Thanks,
derp