Dynachrome
Well-Known Member
I've been having great luck with my Ales and IPAs - Poerter - Bock.
My Wheat beers have been going sour. One of the first batches, common friends liked the slight lemony flavor.
There were a couple other batches in between that also went sour. The last one is absolutely grapefruit juice. I set it in the fridge months ago and it has continued getting more sour there. When I get one out of the fridge it is nice and clear. I open it and start to pour it into a pint and the yeast cake explodes off of the bottom and turns it dark and cloudy.
I don't find it pleasant. It is drinkable. I finished most of a bottle the other night out of curiosity. I'm pretty sure it won't grow on me.
One article I read recommended doing sours st higher temps. Another said hops will suppress it? ...dont grind where you brew....
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I have purchased another set of ingredients to make another wheat. I have two thoughts to help - wait - three thoughs.
1 - More stringent sanitation.
2 - Hopping it up a bit.
3 - Setting in the fermentor for a longer period.
Please ad your ideas to help reduce the sourness.
My Wheat beers have been going sour. One of the first batches, common friends liked the slight lemony flavor.
There were a couple other batches in between that also went sour. The last one is absolutely grapefruit juice. I set it in the fridge months ago and it has continued getting more sour there. When I get one out of the fridge it is nice and clear. I open it and start to pour it into a pint and the yeast cake explodes off of the bottom and turns it dark and cloudy.
I don't find it pleasant. It is drinkable. I finished most of a bottle the other night out of curiosity. I'm pretty sure it won't grow on me.
One article I read recommended doing sours st higher temps. Another said hops will suppress it? ...dont grind where you brew....
---------------------
I have purchased another set of ingredients to make another wheat. I have two thoughts to help - wait - three thoughs.
1 - More stringent sanitation.
2 - Hopping it up a bit.
3 - Setting in the fermentor for a longer period.
Please ad your ideas to help reduce the sourness.