Pisty_Pete
Well-Known Member
A lil' help please...
My first batch of beer seems to have developed a strong sour taste. It's a True Brew Nut Brown Ale extract kit. I let it sit in the fermentation vessel for two weeks before bottling. Then cracked the first one for a quick taste after just one week in the bottle and it seemed weak and overly sweet. After the second week in the bottle, a definite sour taste has developed. It's overpowering and there's a residual sour aftertaste that's hard to cleanse from the palate afterwards. I've tried 4 bottles now and it's in all of them. Does it sound like Lactobacillus? Or some other bacteria, perhaps? Should I dump the whole batch, or is there any way this could resolve itself with continued bottle conditioning/storage?
Any advice would be greatly appreciated!
My first batch of beer seems to have developed a strong sour taste. It's a True Brew Nut Brown Ale extract kit. I let it sit in the fermentation vessel for two weeks before bottling. Then cracked the first one for a quick taste after just one week in the bottle and it seemed weak and overly sweet. After the second week in the bottle, a definite sour taste has developed. It's overpowering and there's a residual sour aftertaste that's hard to cleanse from the palate afterwards. I've tried 4 bottles now and it's in all of them. Does it sound like Lactobacillus? Or some other bacteria, perhaps? Should I dump the whole batch, or is there any way this could resolve itself with continued bottle conditioning/storage?
Any advice would be greatly appreciated!