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Old 07-16-2010, 12:48 AM   #1
smarek82
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Apr 2009
Hazleton, PA
Posts: 212
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Brewed this on 6/19/10 with primary ferment 10 days at 53F
OG:1.053 FG:1.011 IBU: 33

8# Weyerman Pilsner malt
.5# Carafoam
.2# C10

.75oz Horizon 60min
.5oz Spalt 30min
.5oz Spalt 10min
1oz Liberty flameout

Lagered in carboy 6/29/10 - 7/14/10 at 34F

Transfered yesterday to keg to lager some more and carbonate.

TOOK A TASTE AND IT IS SOUR AND HAS WHITE WINE FLAVORS.

Is sourness indicative of infection?

Or....Do you think this beer will round out with about 2-3 more weeks while it carbs in the keg?

Thanks everyone.
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Keg 1: Coal Miner's Daugter Porter
Keg 2: Red October
Keg 3: Hopsolutely

Bottled: 1 Vienna Lagers; Erins Irish Red; Pils, Christmas Doppel, Addy's Amber Ale(competition brew), Mayden Voyage Blonde Ale

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Secondary:
Future: Something Belgian, ESB

 
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Old 07-16-2010, 01:12 AM   #2
944play
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Jul 2008
Santa Rosa, CA
Posts: 2,726
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Strain and pitch rate are puzzlingly absent.

I've noticed that my pale lagers can taste weird (descriptors have been "flabby" and, indeed, "sour") on their way into the keg and still turn out great.
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Old 07-16-2010, 01:53 AM   #3
smarek82
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Apr 2009
Hazleton, PA
Posts: 212
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My bad... I used 2 pkgs of Saflager-23.

I've read that people lager 1 wk for every .010 of OG. If thats the case I need to let it sit for another 3 weeks.

But you know damn well I'm tasting in a weeks time.

If I may ask, how long before your "weird" flavors find their way out?
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Keg 1: Coal Miner's Daugter Porter
Keg 2: Red October
Keg 3: Hopsolutely

Bottled: 1 Vienna Lagers; Erins Irish Red; Pils, Christmas Doppel, Addy's Amber Ale(competition brew), Mayden Voyage Blonde Ale

Primary:
Secondary:
Future: Something Belgian, ESB

 
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Old 07-17-2010, 01:37 PM   #4
markg388
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Nov 2009
seattle
Posts: 380
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Sounds contaminated to me, only very faint off-flavors ever leave my lagers. If you're not about 85% of the way 'there' after the first month, then i don't think it looks very good for you. Especially with saflager, I get the LEAST off flavors with that yeast usually. I hope I'm wrong for your sake though.

 
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