I brewed an English Ale with a friend about 10 days ago. We racked to secondary last night and the beer has a mildly sour aroma and taste. Recipe:
3 lbs Muntons Amber LME
1 lb Muntons Amber DME
1 lb Crystal Malt 40L
.5 oz Styrian Goldings (60)
.5 oz Styrian Goldings (15)
.5 oz Willamette (5)
2 pkg Wyeast #1187, Ringwood yeast
First pitch did not take off so we re-pitched 2 days later. Fermented at around 63 to 65 F. I noted when removing the lid that it did not seem to be sealed well, just kind of popped off. I am wondering if I got some contamination from a poor seal.
I welcome any thoughts from the group.
The Brewhouse at Alewife Cove
No matter how much I miss my target, I still make beer.
Primary 1 - Nada
Primary 2 - Zip
Secondary 1 -
Secondary 2 - Ocean House Coffee Porter
Kegged - Iron Clad Pale Ale Cascade 2011
Drinking - Oak Pond Somerset Lager, October Fest & Nut Brown. Ocean House Coffee Porter. Iron Clad Pale Ale Cascade 2011.