Sharkeydude
Well-Known Member
Last night I finally tapped my keg of Cream Ale (Northern Brewer kit) I put down last month. Everything looked great except for some excessive cloudiness. I gave it a taste and was surprised to find that it had a fruity and sour taste. Not a bad sour taste just a touch. I drank 4 glasses of this and I'm still not dead so, I'm going to finish it. Putting an orange in it made it taste just like a Blue Moon Belgian White.
I know that somewhere down the line I picked up some "critters".
The day I brewed it was 89F and humidity was 70% (gets wet here in Mississippi) at 7pm. I also put a fan on the wort to cool it faster (not blowing into the pot) with the immersion chiller. I suspect this is where the sour made it's entry. I know the fan didn't help looking back on it but, could the outside temp and humidity be a factor in sour beer?
I pitched at 75F, my fermchamber stayed at 67, I pitched dry yeast Safale US-05.
I know that somewhere down the line I picked up some "critters".
The day I brewed it was 89F and humidity was 70% (gets wet here in Mississippi) at 7pm. I also put a fan on the wort to cool it faster (not blowing into the pot) with the immersion chiller. I suspect this is where the sour made it's entry. I know the fan didn't help looking back on it but, could the outside temp and humidity be a factor in sour beer?
I pitched at 75F, my fermchamber stayed at 67, I pitched dry yeast Safale US-05.