Sour taste - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Sour taste

Reply
 
Thread Tools
Old 12-04-2012, 05:31 AM   #1
GBPackers
Recipes 
 
Dec 2012
Posts: 4


Myself and a friend are working on our first batch of homebrew. It's the autumn amber ale from from Midwest. It's been fermenting for 2 weeks and we plan to bottle tomorrow, I tasted it and I noticed a sour taste (similar to a sour brown ale I tried). At no point during the fermentation did I notice anything to lead me to believe there was an infection. Is this normal and what could cause this. Thanks!

 
Reply With Quote
Old 12-04-2012, 05:39 AM   #2
RobertRGeorge
Recipes 
 
Jul 2012
Nelson, Bc
Posts: 537
Liked 49 Times on 39 Posts


Hard to say, but sour usually means lactobacillus or acetobacter. If you don't smell vinegar it could be the former. I have found that neither of these show up at first. Acetobacter will metabolize alcohol into acetic acid, so it shows up for me later in the ferment, sometimes after lengthy aging. Lactobacillus metabolizes sugar into lactic acid so it shows up earlier, but it also prefers a quite warm environment. When I want it to flourish I incubate it at around 80F. My advice is to bottle and drink it fast!

 
Reply With Quote
Old 12-04-2012, 05:44 AM   #3
Erich8
Recipes 
 
Nov 2012
Posts: 51
Liked 2 Times on 1 Posts


I noticed my first batch had a sour/metallic taste to it as well. I believe mine was from pulling it off the yeast cake to early and not allowing a good amount of time for the yeast to come behind itself and clean up that taste. As the beer has bottle conditioned it has gotten much better with time. It could be Acetaldehyde which is just an intermediate compound in the formation of alcohol. (pulled that definition off another website :P) Basically it said the beer is just really young.

Just give the yeast it's time to do it's thing. Mine has been bottled for over a month now. It could also be that your fermentation temp was high. And I very well could be totally wrong, just throwing some ideas out there. Good luck!

 
Reply With Quote
Old 12-04-2012, 05:48 AM   #4
Hamsterbite
Recipes 
 
Aug 2012
Turlock, CA
Posts: 373
Liked 46 Times on 26 Posts


Did you taste the wort after you took your original gravity reading? Was it sour at all then?
__________________
Sometimes the angels punish us by answering our prayers. -Peart

Next Brew: SWMBO's choice. Probably Saison.
Primary: Janet's Brown, Mulled Chamomile Cider/Perry
Secondary: Nada
Bottle Conditioning: Nada
Bottled and Ready: Hop in the Dark, Raison Detre, Hoppy Saison

 
Reply With Quote
Old 12-04-2012, 05:49 AM   #5
GBPackers
Recipes 
 
Dec 2012
Posts: 4

Is it common to have an infection without noticeable signs?

I do think the fermenting temp may have been a bit high. I was unaware how much heat fermentation puts off and I did a poor job monitoring it during the first 2 or 3 days

 
Reply With Quote
Old 12-04-2012, 05:52 AM   #6
GBPackers
Recipes 
 
Dec 2012
Posts: 4

I did taste the wort and I do not recall any sour flavors at that point.

 
Reply With Quote
Old 12-04-2012, 04:04 PM   #7
aceparadis
Recipes 
 
Jun 2012
Edmonton, AB
Posts: 73
Liked 1 Times on 1 Posts


Age it out.

 
Reply With Quote
Old 12-04-2012, 05:54 PM   #8
GBPackers
Recipes 
 
Dec 2012
Posts: 4

Quote:
Originally Posted by aceparadis View Post
Age it out.
After more reading that's definitely my plan of attack. Time heals all wounds, maybe even bad tastes.

 
Reply With Quote
Old 12-05-2012, 01:40 AM   #9
RobertRGeorge
Recipes 
 
Jul 2012
Nelson, Bc
Posts: 537
Liked 49 Times on 39 Posts


Quote:
Originally Posted by GBPackers View Post
After more reading that's definitely my plan of attack. Time heals all wounds, maybe even bad tastes.
Maybe yes, maybe no. That said, I had a batch this summer that developed a white crust on the neck of the carboy. I tasted it. Rats! Ruined! Then a friend gave me a saisson he'd made from the White Labs American Farmhouse yeast. Damned if it didn't taste exactly the same.

Moral: serve it to your friends, tell them it is a "sour" beer that is now becoming very popular among connie soors...

 
Reply With Quote
Old 12-05-2012, 01:44 AM   #10
dadshomebrewing
Recipes 
 
Oct 2012
Chicago, Il
Posts: 817
Liked 110 Times on 76 Posts


It's only two weeks.

Bottle it, and then wait until after the bears and packers meet in the first round of the playoffs to open it.

It will be fine.
__________________
'Tis himself

In the fermenters: nada

In the bottle: nada

In the fridge(and the glass): nada

On Deck: anything i can think of

Atonk Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wanted: Sour beer lovers to taste a sour mash beer OldRalHoleBrewing Lambic & Wild Brewing 12 09-03-2012 04:16 AM
Sour taste jhuff Beginners Beer Brewing Forum 10 03-23-2012 04:14 AM
sour taste pascott6 Extract Brewing 6 10-30-2011 07:49 PM
Sour Taste pantherbrew All Grain & Partial Mash Brewing 2 01-12-2009 09:08 AM
Taste Sour dudester Recipes/Ingredients 7 10-09-2007 01:52 AM


Forum Jump