Steve_in_PA
Member
I have been brewing extract and partial mash for a few years and have had great success. I recently made the transition to all grain brewing.
My first batch was a Saison. After initial fermation when I was about to bottle I noticed a higher than normal odor coming from the fermenting bucket. It didn't smell sour our spoiled just very heavy. My goal is to age it in the bottle for 30 days but today I did chill a bottle that was 14 days old as a sample. (don't we all do that) It poured very light and had a mild carbonation to it as expected for 14 days. But the taste was unlike any beer I ever brewed. For a light colored beer it tasted stronger than a Guiness and I could not figure out why it tasted so harsh. I never had a batch go bad. How do you know its bad? Is a light color and heavy taste to be expected from a Saison? I appreciate any input. Thank you
My first batch was a Saison. After initial fermation when I was about to bottle I noticed a higher than normal odor coming from the fermenting bucket. It didn't smell sour our spoiled just very heavy. My goal is to age it in the bottle for 30 days but today I did chill a bottle that was 14 days old as a sample. (don't we all do that) It poured very light and had a mild carbonation to it as expected for 14 days. But the taste was unlike any beer I ever brewed. For a light colored beer it tasted stronger than a Guiness and I could not figure out why it tasted so harsh. I never had a batch go bad. How do you know its bad? Is a light color and heavy taste to be expected from a Saison? I appreciate any input. Thank you