explosivebeer
Well-Known Member
I've heard over the past few years since getting into brewing that wheat can sometimes have or cause a sour tang. I've only brewed one wheat beer in my 60+ batches and didn't have that experience. I don't have *perfect* sanitation procedures but they're pretty good and I've never had a batch go south before.
I know Jamil Z is adamantly opposed to the link between the two. But low and behold, after never having an infection of any kind in all my batches, I brewed a Weizenbock in January and all three fermenters picked up some moderate (carboys) to aggressive (plastic bucket) lactic sourness.
I was actually thinking about souring one of the batches just to see what would happen so this is somewhat serendipitous, although I'd still like to get to the root cause of it. The batch in the plastic bucket had to be tossed since I think the elevated levels of oxygen facilitated the lactobacillus growth past the point of enjoyment.
Does anyone know if there are proteins or other elements in wheat that harbor bugs or somehow are more prone to lacto issues during or after fermentation?
I know Jamil Z is adamantly opposed to the link between the two. But low and behold, after never having an infection of any kind in all my batches, I brewed a Weizenbock in January and all three fermenters picked up some moderate (carboys) to aggressive (plastic bucket) lactic sourness.
I was actually thinking about souring one of the batches just to see what would happen so this is somewhat serendipitous, although I'd still like to get to the root cause of it. The batch in the plastic bucket had to be tossed since I think the elevated levels of oxygen facilitated the lactobacillus growth past the point of enjoyment.
Does anyone know if there are proteins or other elements in wheat that harbor bugs or somehow are more prone to lacto issues during or after fermentation?