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Old 06-25-2012, 07:39 PM   #1
Mar 2010
montreal, Montreal, Quebec
Posts: 214
Liked 25 Times on 22 Posts

My last few batches of beer have attenuated more than expected, mostly finishing in the 1.002 - 1.004 range when the calculator from hopville has estimated the Fg to be in the 1.010 to 1.012 range. My last brew finished at 1.001, and for the first time I have noticed a slight sour taste to the beer. I assume I am dealing with some kind of infection, is it possible that I have had this infection for the past few batches and only now had it established itself enough to affect the taste of my beer? I have been using US-05 and S-04 and I brew extract.

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Old 06-25-2012, 08:14 PM   #2
beerkrump's Avatar
Mar 2009
Triune, TN
Posts: 2,113
Liked 14 Times on 14 Posts

You may have a wild yeast present. In low enough concentrations, it may be just a lack of body and malt character. As it gets more established, the flavor can get sour. I'd do a 30 minute, hot bleach/vinegar solution (look up what the concentrations) soak on everything that touches the beer post boil.

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