Hey everyone. I have a few questions regarding infections, but first the backstory.
I brewed a Saison a few months ago, which I had many complications with such a unreliable temperature control and stuck fermentation. Long story short, the Saison was sour, very sour. I didn't realize this until after I brewed an Oktoberfest, which I racked into the primary with the same racking cane (sanitized in Star-San as usual) I used for the Saison. The Oktoberfest took about 36 hours for fermentation to go crazy, but I pitched 200 billion cells for 5 gallons at 58F then it was brought down to 47F, so the slow start seemed normal. It has been 2 weeks exactly and the beer is at the intended FG and my reading indicate it is done fermenting. However, it doesn't really taste right. I think it kinda tastes sour and a bit watery. I don't know if I'm actually tastes tartness or not. I also do not have a LHBS to go get an opinion.
So my questions are:
1. How long does an infection take to develop and produce enough flavors to detect?
2. Can an infection continue to produce flavors even if there are no more sugars left to eat?
3. There was definitely a watered down-ness to beer, where could this come from?
P.S. The beer was in a brand new carboy as well.
Thanks for the help.
I brewed a Saison a few months ago, which I had many complications with such a unreliable temperature control and stuck fermentation. Long story short, the Saison was sour, very sour. I didn't realize this until after I brewed an Oktoberfest, which I racked into the primary with the same racking cane (sanitized in Star-San as usual) I used for the Saison. The Oktoberfest took about 36 hours for fermentation to go crazy, but I pitched 200 billion cells for 5 gallons at 58F then it was brought down to 47F, so the slow start seemed normal. It has been 2 weeks exactly and the beer is at the intended FG and my reading indicate it is done fermenting. However, it doesn't really taste right. I think it kinda tastes sour and a bit watery. I don't know if I'm actually tastes tartness or not. I also do not have a LHBS to go get an opinion.
So my questions are:
1. How long does an infection take to develop and produce enough flavors to detect?
2. Can an infection continue to produce flavors even if there are no more sugars left to eat?
3. There was definitely a watered down-ness to beer, where could this come from?
P.S. The beer was in a brand new carboy as well.
Thanks for the help.