tradgunkie
Member
Ok, I recently brewed Northern Brewer's Sierra Madre based off of all the solid reviews on their site. I washed and reused a batch of 1056 that I had from an earlier Chinook IPA that I did.
I made a starter, and let it ferment for about three weeks. Beer tasted good going into the kegs.
I let the beer age at room temp. for about a month, then conditioned them in the fridge for about a week.
Today I take my first pour, and the beer tastes like a Hefeweizen. It doesn't taste bad, but it's just a bit sour and slightly cloudy. It definitely doesn't taste like a pale ale.
I did let about a pint an a half drain off before a filled my glass, so there still might be some sediment issues, but would that make the beer overly sour?
It's my first try at kegging a beer, and I cleaned and sanitized everything that the beer touched. Could wild yeast somehow have gotten in to make it sour, or could this be caused by something else?
I wouldn't be too worried, but I'm supposed to use this beer for my sister's wedding reception and I don't want to make anyone sick or get the runs the next day.
Should I go ahead and serve it calling it a Hefe, or warn folks to drink at their own risk. Scrap the whole thing and get a commercial keg of beer? Any ideas would be great?
I made a starter, and let it ferment for about three weeks. Beer tasted good going into the kegs.
I let the beer age at room temp. for about a month, then conditioned them in the fridge for about a week.
Today I take my first pour, and the beer tastes like a Hefeweizen. It doesn't taste bad, but it's just a bit sour and slightly cloudy. It definitely doesn't taste like a pale ale.
I did let about a pint an a half drain off before a filled my glass, so there still might be some sediment issues, but would that make the beer overly sour?
It's my first try at kegging a beer, and I cleaned and sanitized everything that the beer touched. Could wild yeast somehow have gotten in to make it sour, or could this be caused by something else?
I wouldn't be too worried, but I'm supposed to use this beer for my sister's wedding reception and I don't want to make anyone sick or get the runs the next day.
Should I go ahead and serve it calling it a Hefe, or warn folks to drink at their own risk. Scrap the whole thing and get a commercial keg of beer? Any ideas would be great?