DontDrinkAndDrum
Active Member
I'm about to brew the first batch that I've made in quite some time, but I'm a bit nervous about it. The last two batches I made, a red and a brown ale, came out sour, whereas the previous two batches, a red ale and an IPA, came out just fine. The only variation in procedure I made was that I aerated the wort with a sterilized whisk before adding the yeast on my last two batches.
Now, i know that the only time that it is good to have air induced into the concoction is before primary fermentation occurs, because it can allow the yeast to get to the fermentables before any bacteria does. What i'm wondering is if aeration can also cause undesirables to get at the wort faster, which is the variation in my procedure that is causing my brew to sour.
any thoughts?.....
Now, i know that the only time that it is good to have air induced into the concoction is before primary fermentation occurs, because it can allow the yeast to get to the fermentables before any bacteria does. What i'm wondering is if aeration can also cause undesirables to get at the wort faster, which is the variation in my procedure that is causing my brew to sour.
any thoughts?.....