Sour Batch, bacterial infection?? Please help! - Home Brew Forums
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Old 03-08-2009, 05:31 AM   #1
Pisty_Pete
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Feb 2009
Greenpoint -Brooklyn, NY
Posts: 56


A lil' help please...

My first batch of beer seems to have developed a strong sour taste. It's a True Brew Nut Brown Ale extract kit. I let it sit in the fermentation vessel for two weeks before bottling. Then cracked the first one for a quick taste after just one week in the bottle and it seemed weak and overly sweet. After the second week in the bottle, a definite sour taste has developed. It's overpowering and there's a residual sour aftertaste that's hard to cleanse from the palate afterwards. I've tried 4 bottles now and it's in all of them. Does it sound like Lactobacillus? Or some other bacteria, perhaps? Should I dump the whole batch, or is there any way this could resolve itself with continued bottle conditioning/storage?

Any advice would be greatly appreciated!



 
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Old 03-08-2009, 01:21 PM   #2
Pharmguy
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Dec 2008
Michigan
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I have not had an infection yet but have read plenty of responses to this very question and all the replies are the same. Let it sit. Cover it up and dont look at it again for another couple weeks. May just be taking its time conditioning. That being said, I have read that bacterial infections will almost always leave a film ring at the top of the bottle. After you poured your beer, did you notice this?




 
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Old 03-08-2009, 05:24 PM   #3
MaynardX
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Dec 2008
Wilmington, DE, DE
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I have not had any experiance with this myself, but from what I have read, it sounds like Lactobacillus.
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Old 03-08-2009, 05:29 PM   #4
reim0027
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Apr 2008
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I have tasted a Lacto-infected beer. It has a definite sour taste; the beer was cloudy as well. It actually wasn't bad, but only if you were expecting it to be sour (like an exotic beer).

From what I've read here, you have 2 options. Let it age for a month or two (or longer) to allow the flavors mellow or dump it.

Before you dump it, check out this thread: http://www.homebrewtalk.com/f39/neve...en-beer-73254/

But, as always, I'll defer to the experts here. They may have better advice.
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Old 03-08-2009, 08:29 PM   #5
Pisty_Pete
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Feb 2009
Greenpoint -Brooklyn, NY
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Much thanks for all the input. I guess I'll sit on it for a while. There's been no gushing and I hadn't noticed a film on the surface, nor a ring on the top of the inside of the bottles, so maybe it's no lacto... fingers are crossed!

 
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Old 03-08-2009, 08:54 PM   #6
Dizavin
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Feb 2009
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my first batch had the same thing happen. it's not a "dump it" situation, so don't worry.

it is a kind of infection, but not really all that bad. like others have said, let it sit and continue like normal. once you get three consistent hydrometer readings? prime & bottle it, put them in boxes, put them in a warm place and forget about them for a month or so.

by the time you come back, it should be okay. it won't be mind-blowing beer, but still beer none the less.

 
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Old 03-09-2009, 04:08 AM   #7
MaynardX
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Dec 2008
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I think he has already bottled it. Definitely no harm with letting it sit until it starts tasting better, or until you need the bottles. If you do reuse the bottles, make sure you sanitize the piss out of them. You never know, though, might turn out to be a great Lambic! :P
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Old 08-26-2011, 07:58 AM   #8
Snotpoodle
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Jan 2011
Johannesburg, Non US
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If the bottles are gushing, is that a definite sign of a Lacto infection?

 
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Old 08-26-2011, 08:27 AM   #9
944play
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Jul 2008
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Quote:
Originally Posted by Snotpoodle View Post
If the bottles are gushing, is that a definite sign of a Lacto infection?
No. I believe most gushers are caused by wild yeast.
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Old 08-26-2011, 08:52 AM   #10
hector
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Jan 2010
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Quote:
Originally Posted by Pisty_Pete View Post
My first batch of beer seems to have developed a strong sour taste....
I've had the same problem with my previous Batches . I also thought first that it might be an infection , but it was NOT !

You could have let it sit in the fermentation vessel 1-2 more Weeks . The Beer would always benefit from that .

It would be helpful if you would write your Recipe here .

Is that an all-Extract Batch ?

Did you use any specialty malt ?

What was the fermentation temperature ?

O.G. and F.G. ?

Which yeast strain did you use ? Is it a fast or a slow fermenting yeast ?

After all , it's going to be a very good experience . I've also learned a lot by my previous Extract batches .

Hector



 
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