jagatelife
Member
Hey Everyone, brand new to the site! I have read many articles, but this is my first post!
Anyway, I have been focused on homebrew sours for the past year now and produced 25 different batches (most 1 gallon in size). I have done about 40% wild collections from the yard and 60% from bottle dredges.
I recently made a batch using Fuzzy dredges (it was the third round using this strain and it is getting pretty sour). It has a non-descript malt profile (LME/DME) and I added apricots, nectarines and peaches. All fruit was fresh though I also added some dried nectarines. Any way, I put the beer on tap on my kegerator and it developed this green pepper note in the nose and also a bit in the mouth. Needless to say it really put a damper on the beer. It did fade a little bit after a few weeks, but is still there. I pulled it off and put it in the basement to age some more.
I already had a second large batch started that I planned to put on tap. This batch used dredges mostly from Cantillon bottles. This is the second time running this strain. Same as before, non-descript malts, and I put this batch on passionfruit. I had it on tap and tried it fairly immediate and was happy. Again, about 4 days later, more green pepper!
Any ideas as to what could possibly be causing this? I do have bottles of both, neither are ready, but I am 95% sure that this seems to be isolated to the kegging system
Anyway, I have been focused on homebrew sours for the past year now and produced 25 different batches (most 1 gallon in size). I have done about 40% wild collections from the yard and 60% from bottle dredges.
I recently made a batch using Fuzzy dredges (it was the third round using this strain and it is getting pretty sour). It has a non-descript malt profile (LME/DME) and I added apricots, nectarines and peaches. All fruit was fresh though I also added some dried nectarines. Any way, I put the beer on tap on my kegerator and it developed this green pepper note in the nose and also a bit in the mouth. Needless to say it really put a damper on the beer. It did fade a little bit after a few weeks, but is still there. I pulled it off and put it in the basement to age some more.
I already had a second large batch started that I planned to put on tap. This batch used dredges mostly from Cantillon bottles. This is the second time running this strain. Same as before, non-descript malts, and I put this batch on passionfruit. I had it on tap and tried it fairly immediate and was happy. Again, about 4 days later, more green pepper!
Any ideas as to what could possibly be causing this? I do have bottles of both, neither are ready, but I am 95% sure that this seems to be isolated to the kegging system
