I made a lager last weekend, and during the week the temp went out of control due to our wonderful winter weather. 60f on February 1st in NYC, where normal is 35. Anyway, the beer also got warmer than I wanted. I noticed the gases coming off smelled slightly sour after that.
Today is day 7 of fermentation so I took a reading today, it went from an OG of 1.052 down to 1.015, so that isn't a problem. But it has a lot of off tastes to it. I think I detect diacetyl, even my 85 year old mother thought it had a slippery feel in the mouth. But it is also somewhat sour, something I'd never tasted in my beers at this point. My starter didn't smell like that so the yeast was good. My sanitation techniques are pretty solid.
Is this batch toast? I've brought it inside the house for a diacetyl rest, and I'll let it finish fermenting. I'll also put it in the secondary and let it lager, but after that step if it still tastes like that I may not bother to bottle.
Today is day 7 of fermentation so I took a reading today, it went from an OG of 1.052 down to 1.015, so that isn't a problem. But it has a lot of off tastes to it. I think I detect diacetyl, even my 85 year old mother thought it had a slippery feel in the mouth. But it is also somewhat sour, something I'd never tasted in my beers at this point. My starter didn't smell like that so the yeast was good. My sanitation techniques are pretty solid.
Is this batch toast? I've brought it inside the house for a diacetyl rest, and I'll let it finish fermenting. I'll also put it in the secondary and let it lager, but after that step if it still tastes like that I may not bother to bottle.