Jaeger48
Well-Known Member
So I called my LHBS when my Belgian yeasted dubbel gravity sample tasted a bit tart. He said this was not uncommon and wasn't a horrible concern because of the yeast strain and beer type. My first fear was contamination but I have next to godly sanitary conditions (expect maybe when pulling the cap and taking my grav samples) I was worried the tartness was similar to the infamous green apple contamination that I've heard about.
Any ideas if I should worry or is it safe to assume my young beer (pitched jan 1) is ok and still just working through the process?
I realized I might need some more info:
OG 1.060 last grav taken at 1.020 with a final that should end up around 1.014 or1.018. I used a white labs WLP550 yeast from starter and primary has been around a 65-68 temp zone from the pitch date. I still have a few bubbles in the ferm lock but they've slowed to about one every 20 seconds.
Any ideas if I should worry or is it safe to assume my young beer (pitched jan 1) is ok and still just working through the process?
I realized I might need some more info:
OG 1.060 last grav taken at 1.020 with a final that should end up around 1.014 or1.018. I used a white labs WLP550 yeast from starter and primary has been around a 65-68 temp zone from the pitch date. I still have a few bubbles in the ferm lock but they've slowed to about one every 20 seconds.