beeraroundtown
Well-Known Member
Ok, so I brewed a berliner weiss/saison hybrid using a 48 hour sour mash. I took everyones advice and prepared myself for the stench that would ensue and ignored it in the hopes that it would go away and a nice brew would result of it.
I bottled the beer over a week ago and tried my first bottle last night, the carbonation was great, but the smell and flavor was still a bit rank. I think the only way I can describe it is a bit of vomit and foot. It still has this smelly tone to it, more so in the nose and less so in the flavor. The beer isn't all that bad, but that note is hard to get past.
Anyone know if this will dissipate with time? Is this common with sour mashes? Or is there just something nasty going on?
I bottled the beer over a week ago and tried my first bottle last night, the carbonation was great, but the smell and flavor was still a bit rank. I think the only way I can describe it is a bit of vomit and foot. It still has this smelly tone to it, more so in the nose and less so in the flavor. The beer isn't all that bad, but that note is hard to get past.
Anyone know if this will dissipate with time? Is this common with sour mashes? Or is there just something nasty going on?