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Old 10-31-2007, 02:10 AM   #1
Philip1993
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I'm having a beer experience that I don't fully understand, and I'd appreciate everyones thoughts. It started when my Honey Blonde that hit the keg on 09/04.

3 weeks in the keg, it was a wonderful experience. Malty finishing with a hint of sweet at the tail.
5 weeks in the keg, it was a good hoppy beer, but lacked the complexity it had. Just a good brown ale. A touch bitter I chalked it up to a complex beer past it's prime. Ok...
6 weeks in. A tiny touch sour. So small it's difficult to discriminate between sour and bitter.
7+ weeks. It's definitely sour. Mild at first, strong on aftertaste. I don't care for this beer anymore. No vinegar or other off smells. Beer is clear. After 1 hour standing, residue does smell vaguely like stale beer.

Lacto infection or beer that's not aging well?

 
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Old 10-31-2007, 06:24 AM   #2
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Sounds like infection to me. Depressurize the keg and take a look inside to see what's growing.
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Old 10-31-2007, 01:31 PM   #3
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Yep, contaminatoin. What you describe is some unwelcome bug eating up all your malty sweetness and making acid.


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Old 10-31-2007, 02:03 PM   #4
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Sounds like a Lacto infection. Sour beers have a long tradition. Mainly, because beer almost always went sour. I find them refreshing in the summer.
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Old 10-31-2007, 02:39 PM   #5
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David 42

If you like sour beer I have 5 more gallons of it. JNJ has a few kegs.

 
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Old 10-31-2007, 02:50 PM   #6
Ó Flannagáin
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Quote:
Originally Posted by rohanski
David 42

If you like sour beer I have 5 more gallons of it. JNJ has a few kegs.
SAve it, mix it with a big belgian and some raspberries. Make some crazy ass belgian sour ale.

 
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Old 10-31-2007, 02:56 PM   #7
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My thought? You arent drinking fast enough! 7+ weeks in a keg. My oh my.

 
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Old 10-31-2007, 02:57 PM   #8
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How was your yeast situation? I ask because a similar situation for me was traced back to simple poor handling of my harvested yeast. Apparently went bad due to autolysis and eventually morphed my keg of beer into a sour, sulphury elixir.

 
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Old 11-01-2007, 02:37 AM   #9
Philip1993
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Quote:
Originally Posted by cubbies
My thought? You arent drinking fast enough! 7+ weeks in a keg.
Well, 20 gals of brew on tap, one beer drinker in the house...


Quote:
Originally Posted by BierMuncher
How was your yeast situation? I ask because a similar situation for me was traced back to simple poor handling of my harvested yeast. Apparently went bad due to autolysis and eventually morphed my keg of beer into a sour, sulphury elixir.
This pitch was a new package, 1L starter, good fermentation. Aside from the empty glass 20 min later, the beer has no abnormal smell, look, or mouthfeel. It's just has a sour taste.

 
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Old 11-01-2007, 12:49 PM   #10
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Quote:
Originally Posted by pldoolittle
Well, 20 gals of brew on tap, one beer drinker in the house...

I was just giving you trouble; I wasn't being serious. My kegs typically last me 5 or more weeks, so there is not that much of a difference.

 
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