I Have a 10 gal batch of hefeweizen that tastes a little sour. I pitched two packets of Safbrew WB-06 and it's been in the fermenter for two weeks at 70degrees F. Is this something that will get better with time? I brewed a batch a while back and had the same problem so I dumped it out. I thought maybe it was contaminated but this batch has the same problem and I doubt I'd get the same contamination problem in a second batch. Anyone have any ideas what I should do?
Thanks, Mike
Thanks, Mike