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Old 09-01-2012, 12:26 AM   #1
charley
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Got home today totally stoked about opening my first bottle of home brew (blonde ale). Fermented for two weeks, bottled for two weeks. Gravity readings were what the directions said they should be. Looked great, great head and color. Tasted sour as can be. Sooo...

1) what would have caused this?
2) should I toss it?

Very disappointed and discouraged... HELP!!!

 
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Old 09-01-2012, 12:32 AM   #2
Yooper
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The likely cause is an infection, but it's possible that it's not and just needs more time.

If it's sour like vinegar, it's a tosser. But if it's sour, like "tart" green apples, than it may improve with some time.

There could be a couple of causes. One is contamination. Another is a very high fermentation temperature that causes some weird flavors.
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Old 09-01-2012, 12:35 AM   #3
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I have had a beer go temporarily sour. Strange and nobody was able to diagnose it. I bottled, and it carbed. Drank a number of beers over a week. Then I noticed it getting tart. Everyone figured it was infected. I almost dumped it, but waited a month and it completely went away. My advice is to wait a month. If it has gotten worse, either dump it or learn to love sour beer.

 
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Old 09-01-2012, 12:40 AM   #4
charley
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I'll just let it sit for a while and buy some new bottles and try again... Soo bummed cause all my friends are excited to try it. Now they'll never trust me!!! Lol

 
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Old 09-01-2012, 12:46 AM   #5
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Brettanomyces Lactobacillus infection most likely. Let it age. Sometimes the sourness ages out. I actually like Lacto infected beers on the rare occasion I get one. Love sour beer so much. I just had a Watermelon Wit get a Lacto infection and it turned out amazing. Just wait it out. Tell people you added the Brett Lacto intentionally. If they don't like your brew then you can say, "maybe you'll like the next one. I won't do a Lacto beer again for a while...". They'll have no idea and assume you've learned a lot about beer.

 
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Old 09-01-2012, 01:27 AM   #6
agcorry00
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Sour is the new bitter. Just tell your buddies that this is how the Belgians roll. (Sour ales really are delicious- they require some serious off-roading for the standard BMC drinker, though.)
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Old 09-01-2012, 01:32 AM   #7
charley
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I love sour beer... The good, tart sour beer. Not this crap I have... Lol

 
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Old 09-01-2012, 03:06 AM   #8
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Quote:
Originally Posted by charley
I love sour beer... The good, tart sour beer. Not this crap I have... Lol
This may end up being good tart sour beer! Just before the bottles explode

 
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Old 09-01-2012, 03:20 AM   #9
charley
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Quote:
Originally Posted by bottlebomber

This may end up being good tart sour beer! Just before the bottles explode
Ok wait what's this about bottles exploding?!?!? Lol is that seriously a concern?

 
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Old 09-01-2012, 03:43 AM   #10
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Quote:
Originally Posted by charley

Ok wait what's this about bottles exploding?!?!? Lol is that seriously a concern?
Well, if you do have a Brett infection it will continue to ferment sugars in the beer that the Sacc couldn't process. Even though you thought the beer was stable when you bottled, if this is the case the "infection" will continue to feed and produce CO2 until the bottles start to blow up. That's only if it is indeed an infection though, and you leave the bottles at room temps.

 
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