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Old 06-21-2011, 12:08 AM   #1
spaced
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Jan 2011
Brisbane, QLD, Australia
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Hi All,

This is the second time I've used T-58 and Sorghum and had the sourness come to the front of the flavour. Anyone else used T-58 and sorghum before? Did you find what I'm finding in your tests?

FYI, the current brew with T-58 has ginger and I have read that it can cause sourness.
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Planning: Belgian Triple, Blood Orange Wit and American IPA

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Old 06-21-2011, 03:44 PM   #2
DKershner
 
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Jul 2009
Bend, OR
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Quote:
Originally Posted by spaced View Post
Hi All,
FYI, the current brew with T-58 has ginger and I have read that it can cause sourness.
Havent used T58, but this part is true.

 
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Old 06-21-2011, 06:58 PM   #3
cja1019
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Jun 2011
Salt Lake City, Utah
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I have had the same problem but without using T-58. We just tried a brew with less sorghum thinking that was the problem and helped some but there is still a sour note. We have made 2 batches that have had a sour taste and they used different yeasts which leads me to suspect the sorghum. I'd be interested to know if anyone knows anything about sorghum imparting sour flavor.

 
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Old 06-21-2011, 07:55 PM   #4
KevinM
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Sep 2010
Ann Arbor, Michigan
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Sorghum does have it's own flavor, a combination of bitterness and metallic and perhaps a bit sour. We call it sorghum's unique flavor that we try to work with, or avoid entirely by using other fermentables. Check out all the threads in the forum here, in a large number of them, we refer to this aspect of sorghum and what we've tried to do with it. I've referenced some research papers in one or two of themabout the different phenols in sorghum (compared to barley) and what some have done to reduce them, but I haven't been able to put those into practice yet.

What I think spaced is refering to is that there's a sourness that's more apparent than he ordinarily has experienced with other yeasts (but I could be reading that wrong).

 
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Old 06-22-2011, 12:55 PM   #5
spaced
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Jan 2011
Brisbane, QLD, Australia
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Quote:
Originally Posted by KevinM View Post
What I think spaced is refering to is that there's a sourness that's more apparent than he ordinarily has experienced with other yeasts (but I could be reading that wrong).
Yep, exactly that.

Thanks for the info guys, will give T58 a wide berth in future.

Update (@ 2 weeks)
Sourness is starting to reduce a little. Thinking the yeast might be cleaning up after itself. Taste has improved. Will go in the bottle at 3 weeks (have people spraying for pests before the house inspection the following week).
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My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

 
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