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Old 06-03-2010, 07:34 PM   #1
hiphops
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Jun 2010
New York City, New York
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I recently brewed my first batch of beer (a belgium beer). it was ok but a bit sour. my guess was that it was not sufficiently sanitized. the question is what wasn't sufficiently sanitized: the fermenter, the bottles, etc. any thoughts and any suggestions on how to avoid sour beer in the future?

 
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Old 06-03-2010, 07:40 PM   #2
ReverseMonk
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Mar 2010
Winston-Salem, NC
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Well, some BELGIAN styles often have a sour/tart component, so you may have been fine in the sanitation department.

What style did you brew and exactly which yeast strained did you ferment with?

 
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Old 06-03-2010, 07:47 PM   #3
hiphops
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Jun 2010
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What style did you brew and exactly which yeast strained did you ferment with?

- at the expense of sounding real dub, the answer is i don't know. i am new to brewing and just used whatever yeast they had in the package.

i don't think it was supposed to taste sour, only b/c it tasted like something was wrong.

 
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Old 06-03-2010, 08:07 PM   #4
BrewNinja1
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Jan 2010
Cross Plains, WI
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It might not be an infection at all, it could be an off flavor. If it really was an infection, it could be anywhere from when you boiled until you drank it. Assuming more than 1 bottel is bad though, it would have to be at some point until the bottling bucket. If you didnt ever notice anything weird growing, my guess is an off flavor of some sort.

 
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Old 06-03-2010, 08:37 PM   #5
ReverseApacheMaster
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Jul 2009
Keller, Texas
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How old is the beer? Has it bottle conditioned for at least three weeks?

"Green" beer can taste off until it fully conditions.

 
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Old 06-03-2010, 08:49 PM   #6
l1ranger
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Jan 2010
Shenandoah Valley, VA
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what was the kit you used? we may be able to backtrack to find out what the yeast was.
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bottle - some odds and ends
Primary - Belgian Pale
Secondary - smoked ale, christmas ale
on deck - brrrrr-ley wine

 
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