gyoder
Active Member
Hello all. I cultured some Bell's yeast from a bottle of two-hearted and have built it up to about 1500mLs using a stir plate and pressure canned starter wort in the last week. I let the yeast drop out of suspension and decanted some of the wort because I was planning on getting another starter going in a separate flask using the Bell's yeast. The entire ferment smelled great, but when I tasted the wort it had a sour twang to it. This is the first time I have ever tasted a starter made with my stir plate and wasn't sure if there could be another reason other than infection for the sour taste. Thoughts?