Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Over attenuation
Reply
 
Thread Tools
Old 06-25-2012, 07:39 PM   #1
philjohnwilliams
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: montreal, Montreal, Quebec
Posts: 206
Liked 22 Times on 19 Posts
Likes Given: 9

Default Over attenuation

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.


philjohnwilliams is offline
 
Reply With Quote
Old 06-25-2012, 08:14 PM   #2
beerkrump
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Triune, TN
Posts: 2,124
Liked 13 Times on 13 Posts

Default

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.
beerkrump is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Attenuation lud Fermentation & Yeast 2 01-14-2012 02:01 AM
Over attenuation? Moody_Copperpot Fermentation & Yeast 16 01-04-2012 07:37 PM
Possible to have too much attenuation? blackstrat5 Fermentation & Yeast 10 12-13-2011 06:55 PM
WLP 500 attenuation Bheher Fermentation & Yeast 2 10-19-2011 04:29 PM
too much attenuation? defenestrate Fermentation & Yeast 13 09-08-2009 06:10 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS