I have made three beers. It all started with some equipment my father-in-law gave me, primary in an old bucket he gave me. "Secondary" in the bottle. Made my first beer "Winter Warmer," tasted great.
My second beer: Red Ale. Primary in bottling bucket. Secondary in old bucket from before and then bottled. Tasted ok, has a slight sour finish.
Third beer: Hefeweizen. Same procedure as above except secondary in new BetterBottle. It has been carbing in bottle for ~10 days, tried one yesterday. Still has some carbing to do but that slight sour finish is there. I know it could just be "green" but it reminds me too much of the Red Ale.
Is it possible that this is coming from an infection. I am about to go for four, Kolsch, and don't want to mess that up.
Any insight would be helpful.
My second beer: Red Ale. Primary in bottling bucket. Secondary in old bucket from before and then bottled. Tasted ok, has a slight sour finish.
Third beer: Hefeweizen. Same procedure as above except secondary in new BetterBottle. It has been carbing in bottle for ~10 days, tried one yesterday. Still has some carbing to do but that slight sour finish is there. I know it could just be "green" but it reminds me too much of the Red Ale.
Is it possible that this is coming from an infection. I am about to go for four, Kolsch, and don't want to mess that up.
Any insight would be helpful.