csdunham
Active Member
I'm six brews into my brewing career so far, the first two were extract and the next four have been all-grain. The two extract brews came out great. The first all-grain beer was undercarbed and had a slight green apple taste. Over time the carbonation hasn't gotten better, it's been six weeks now and the green apple taste is about the same. I just chalked it up to beginners mistakes.
But I just tried my second all-grain brew and it had no carbonation at all after two weeks and tasted like green apple beer, like unbearably sour. I know two weeks is early but it was carbing in a heated igloo cooler at around 74 degrees. I should also note that both of these beers tasted fine before they went into the bottles. I swirled up the yeast in the bottles to maybe get them to come back to life again. We'll try the results again in another week or two. My question is can that much sourness come from the standard corn sugar not being consumed by the yeast for some reason? I doubt it. Or is it more likely infected? I don't know how it could happen considering I had no sanitation issues with the first two extract batches.
But I just tried my second all-grain brew and it had no carbonation at all after two weeks and tasted like green apple beer, like unbearably sour. I know two weeks is early but it was carbing in a heated igloo cooler at around 74 degrees. I should also note that both of these beers tasted fine before they went into the bottles. I swirled up the yeast in the bottles to maybe get them to come back to life again. We'll try the results again in another week or two. My question is can that much sourness come from the standard corn sugar not being consumed by the yeast for some reason? I doubt it. Or is it more likely infected? I don't know how it could happen considering I had no sanitation issues with the first two extract batches.