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Old 10-04-2010, 01:33 AM   #1
TheCarnie
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So ive never had an infection before. My delicious new red ale that i brewed for my brother is sour. The hyrometer reading that i took yesterday tasted awesome, so i racked to my corni, set it to 30 psi and stuck it in the fridge. Today when i tapped a sample to check the carbonation, it was completely sour, no malt taste at all. But it doesn't smell bad?!?!?! So i'm gonna dump it and rack the other half from the ten gallon batch.

So the infection is there, in the keg, the lines, and maybe the auto siphon. I'm pretty sure the iodaphor isn't gonna take care of it. So what can i use that is easy and handy?

 
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Old 10-04-2010, 01:35 AM   #2
Nurmey
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You don't get sour, infected beer overnight. IMO, you would be very foolish to dump this beer.
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Old 10-04-2010, 01:38 AM   #3
Revvy
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Quote:
Originally Posted by Nurmey View Post
You don't get sour, infected beer overnight. IMO, you would be very foolish to dump this beer.
I agree...I would leave it be for a few weeks, months and re-visit it. You may be pleasantly surprised.

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Old 10-04-2010, 01:39 AM   #4
TheCarnie
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I don't get it though, it's like someone dumped some vinegar in it. Completely different from the delicious flat beer i sampled yesterday.
And it taste very similar to the previous ipa that soured in the same keg.

 
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Old 10-04-2010, 01:42 AM   #5
wacko
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You sure you didn't just get some left over trub in the bottom?

 
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Old 10-04-2010, 01:43 AM   #6
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you may be tasting co2 or carbonic acid which can at times be bitter and percieved as sour. I have had beers taste wonderful at racking and taste like $h!t a few weeks later. The beer is still green, its still conditioning, meaning the flavors are still melding together.

Read Revvys post about patience, i know it saved my first batch.
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Old 10-04-2010, 01:52 AM   #7
TheCarnie
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Quote:
you may be tasting co2 or carbonic acid which can at times be bitter and percieved as sour. I have had beers taste wonderful at racking and taste like $h!t a few weeks later.
Could it have something to do with me hooking up the gas to the liquid side to help carb it during the initial pressurizing?

Quote:
Originally Posted by wcarter1227 View Post
The beer is still green, its still conditioning, meaning the flavors are still melding together.

Read Revvys post about patience, i know it saved my first batch.
It has been in my closet for 2 months and tasted ready to be racked.

Quote:
You sure you didn't just get some left over trub in the bottom?
None, I rinsed and checked all that before sanitizing.

 
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Old 10-04-2010, 03:24 AM   #8
Catt22
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Quote:
Originally Posted by Nurmey View Post
You don't get sour, infected beer overnight. IMO, you would be very foolish to dump this beer.
+1 The source must be in the beer line or tap and possibly in the gas line or regulator. It does not make sense that the beer would go sour overnight and to the degree you describe. I would clean the beer line, tap etc then rack the beer to another keg if you have one and test it again before deciding to dump it.

 
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Old 10-04-2010, 01:45 PM   #9
buzzkill
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its crazy how a beer will taste one way,then later it will be a different beer. And then later it will be a whole new beer again. dont dump it. just let it do what it wants to do. And later if its nasty,then you can dump it

 
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Old 10-04-2010, 05:54 PM   #10
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It is also possible that you are tasting the carbonic acid, which like most organic acids, tastes sour. I'd crank the regulator back down to serving pressure and wait two weeks.

 
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