RonPopeil
Well-Known Member
So, I screwed up. I changed my mind on when to rack a beer out to a keg and forgot to snap the lid back on. It sat with the lid loosely lined up on the top for about a week. When I got to it I saw an oily streak across the top and a small white/grey bubbley mass that did not look like anything yeasty. The beer has a sour/twangy flavor and aroma.
I have it racked to a keg that spent 2-3 days at 39F/30psi. After that short carb it remained sour. I haven't looked at it for a few days.
From what I've researched, carbing and chilling will stop Acetobacter growth but what about the sour flavor? Will that clean up/age out? Any way to remedy this?
I have it racked to a keg that spent 2-3 days at 39F/30psi. After that short carb it remained sour. I haven't looked at it for a few days.
From what I've researched, carbing and chilling will stop Acetobacter growth but what about the sour flavor? Will that clean up/age out? Any way to remedy this?