Sreidy12
Well-Known Member
Hey all,
Here's my dilemma: I recently tasted 3 beers that I have fermenting and all are terribly sour; i mean lip-puckering sour. I'm trying to think of a common denominator and all I can come up with is that I used base malt that I've been storing in a bucket that smells like death. It was a bucket that I used to condition a lambic, so I didn't want to use it as a fermenter again. I figured that using it as a grain bucket wouldn't have any reprecussions but now I'm having second thoughts. Any input? Also, I have a couple other beers fermenting that I used grain from different buckets to make and none of them are sour.
Here's my dilemma: I recently tasted 3 beers that I have fermenting and all are terribly sour; i mean lip-puckering sour. I'm trying to think of a common denominator and all I can come up with is that I used base malt that I've been storing in a bucket that smells like death. It was a bucket that I used to condition a lambic, so I didn't want to use it as a fermenter again. I figured that using it as a grain bucket wouldn't have any reprecussions but now I'm having second thoughts. Any input? Also, I have a couple other beers fermenting that I used grain from different buckets to make and none of them are sour.