HossTheGreat
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- Joined
- Mar 28, 2009
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I brewed up a standard american lager a few months ago. Did a 90 minute boil, pitched Saflager S-23 a little cooler than I normally would but not quite at fermentation temps (prob around 60 degrees). I did not do a D rest. I let it sit in the primary for about 3 weeks and racked it to a secondary and added knox gelatin. At this point, everything tasted and smelled fine. I then lagered the beer for about 4 weeks and then racked to a keg. At this point, I could smell a very faint cider/vinegar smell to the beer. I let it sit another week in the keg to carb up. When I poured the first pint, it smelled the same and did have a faint cider/wine taste to it. It's been about 3 weeks in the keg and both the aroma and taste are pretty much the same. I don't think it's gotten any worse, but it certainly hasn't gotten any better. Just wondering if I might be dealing with an acetero bacter infection or if it may be something that could fade with time. I figure I'll just let it sit for a few more weeks to see what happens...if it doesn't get any better, I may dump it (1st one in 20+ batches )