sfrice80
Well-Known Member
Okay, I've brewed 5 batches of beer now and my most recent was a partial mash, everything before was extract with some speciality grains. I just kegged a Blueberry Belgian Wit on Monday and it was finally properly carbed last night and it has somewhat of a sour taste to it. 2 beers before this, which are bottled also had a sour taste. My Weizen Bier was so sour that I couldn't finish a glass but as time has gone on, it has become more mild. My raspberry Wheat, although pretty tasty also is somewhat sour.
I'm confident that I'm not getting infection. My guesses are that I'm rushing them through secondary (2 weeks in secondary) or it's because I've brewed 2 fruit beers that may just naturally taste "sour?" If thats the case, I don't know why my Weizen Bier tastes the way it does. Any ideas or suggestions or similar experiences? I've got an IPA and Stout coming up through the pipeline very soon, so I guess that will be the true test.
I'm confident that I'm not getting infection. My guesses are that I'm rushing them through secondary (2 weeks in secondary) or it's because I've brewed 2 fruit beers that may just naturally taste "sour?" If thats the case, I don't know why my Weizen Bier tastes the way it does. Any ideas or suggestions or similar experiences? I've got an IPA and Stout coming up through the pipeline very soon, so I guess that will be the true test.