Hi All,
Not sure if this is the appropriate forum to post, but I figured I'd try.
I brewed a few batches of wheat beer over the summer. By the time we were consuming the last few bottles, they started to taste more like a sour ale. This change happened rather rapidly and was the first batch I've ever noticed contamination (I've done about 15 batches). I suspect they obtained a contamination of some sort. However, they remind me somewhat of the Great Lakes Grassroots Ale.
In a batch I recently made, I know I made a sanitation mistake and the result was more immediate - the beers are sour, but not entirely undrinkable.
The recipe was a clone of Weihenstephaner Hefeweissbier. Is there something about wheat that goes sour more easily? Is there any issue with someone who enjoys sour ales drinking a couple of these?
Thanks,
Jason
Not sure if this is the appropriate forum to post, but I figured I'd try.
I brewed a few batches of wheat beer over the summer. By the time we were consuming the last few bottles, they started to taste more like a sour ale. This change happened rather rapidly and was the first batch I've ever noticed contamination (I've done about 15 batches). I suspect they obtained a contamination of some sort. However, they remind me somewhat of the Great Lakes Grassroots Ale.
In a batch I recently made, I know I made a sanitation mistake and the result was more immediate - the beers are sour, but not entirely undrinkable.
The recipe was a clone of Weihenstephaner Hefeweissbier. Is there something about wheat that goes sour more easily? Is there any issue with someone who enjoys sour ales drinking a couple of these?
Thanks,
Jason