ArrogantDusty
Well-Known Member
Warning, if you don't want to read my story, skip to the question at the bottom. Thanks for your help!
A while back, I brewed my "Windrunner Saison," which is a favorite of mine and everyone else who partakes of my homebrew.
Liking it as I do, I decided to brew 20 gallons instead of 5. But I messed with the yeasts on the other three batches (5 gallons each). One was bottled with Brett, one was 100% brett and bottle dregs from random sours, and the last was wyeast 3278(Lambic Blend). They all turned out great in their own ways.
Fast forward a few months and I brewed a Standard Brown, a holiday red and milk stout.
I was pleased with each of the beers for the first few months. Then about three months after bottling, I poured a brown and found a sourness to it. I figured it was something to do with the bottle, so I opened another. That too was soured and it did not go with the style. Basically, what I had left of that brew was ruined, though I am keeping them around to age for a while to see what happens.
A month or so after that, I had a twilight zone moment. I pour the red, which I plan to put into my regular rotation because I enjoyed it so much. It was sour. Horrified, I poured another and it too had soured. I then pour a milk stout and it too had a twinge of sourness that was starting to come through. The red actually tasted good this way, but not as good as the original.
Long story I know and I'm sorry. I have been brewing for almost 3 years now. I brew all grain and I am good about keeping things clean and sanitizing correctly. This is the very first time something has gotten into my beers that I didn't want.
That said, I am afraid to brew anything for these fermented right now. I used my normal cleaning and sanitizing practices on them and this still happened. I think somehow, the souring bugs are living on in the containers.
How does everyone else clean after using souring methods? A buddy of mine swears by a bleach blend but that scares me for some reason because he doesn't really use any kind of exact science. Please help. I want to brew again ASAP!
A while back, I brewed my "Windrunner Saison," which is a favorite of mine and everyone else who partakes of my homebrew.
Liking it as I do, I decided to brew 20 gallons instead of 5. But I messed with the yeasts on the other three batches (5 gallons each). One was bottled with Brett, one was 100% brett and bottle dregs from random sours, and the last was wyeast 3278(Lambic Blend). They all turned out great in their own ways.
Fast forward a few months and I brewed a Standard Brown, a holiday red and milk stout.
I was pleased with each of the beers for the first few months. Then about three months after bottling, I poured a brown and found a sourness to it. I figured it was something to do with the bottle, so I opened another. That too was soured and it did not go with the style. Basically, what I had left of that brew was ruined, though I am keeping them around to age for a while to see what happens.
A month or so after that, I had a twilight zone moment. I pour the red, which I plan to put into my regular rotation because I enjoyed it so much. It was sour. Horrified, I poured another and it too had soured. I then pour a milk stout and it too had a twinge of sourness that was starting to come through. The red actually tasted good this way, but not as good as the original.
Long story I know and I'm sorry. I have been brewing for almost 3 years now. I brew all grain and I am good about keeping things clean and sanitizing correctly. This is the very first time something has gotten into my beers that I didn't want.
That said, I am afraid to brew anything for these fermented right now. I used my normal cleaning and sanitizing practices on them and this still happened. I think somehow, the souring bugs are living on in the containers.
How does everyone else clean after using souring methods? A buddy of mine swears by a bleach blend but that scares me for some reason because he doesn't really use any kind of exact science. Please help. I want to brew again ASAP!