WileECoyote
Well-Known Member
Hello, I wanted to try brewing herb brews instead of using hops, but they were coming out sour, I thought the herbs were making my brews sour.
So I just did an experiment 3 gallons of wort divided into 3 one gallon batches then each was boiled for 60 min, 1st batch had herbs in it, 2nd batch had hops in it, 3rd batch had nothing in it, just straight wort.
I sanitized everything then after the boil I transferred to 3 separate fermenters, I aerated each and added 1/3 of a single pack of yeast using different spoons in each batch, then controlled fermenting temps for 3 weeks.
Today I bottled them and sampled each, all 3 are sour, same taste in all 3, their is no sign of infection what so ever in any of these brews, but Im pretty sure all my brewing equipment is infected.
I think my wife and I (through a lengthy discussion) have figured out what caused this sourness in every brew, the first herb brew I attempted I also used a liquid saison yeast # 3724, it was shipped in a freezer pack, after traveling for 3 days it sat in a UPS truck for 2 1/2 more days at 110 deg, who knows how hot it was in this truck during that time.
A word of warning to all, if your cold pack is hot when it gets to your door, I would think twice about using that yeast.
BTW the Sour Saison makes a good shandy with tonic water.
I hope this post saves others the time and frustration I have been through.
Any comments or questions are welcome.
Cheers
So I just did an experiment 3 gallons of wort divided into 3 one gallon batches then each was boiled for 60 min, 1st batch had herbs in it, 2nd batch had hops in it, 3rd batch had nothing in it, just straight wort.
I sanitized everything then after the boil I transferred to 3 separate fermenters, I aerated each and added 1/3 of a single pack of yeast using different spoons in each batch, then controlled fermenting temps for 3 weeks.
Today I bottled them and sampled each, all 3 are sour, same taste in all 3, their is no sign of infection what so ever in any of these brews, but Im pretty sure all my brewing equipment is infected.
I think my wife and I (through a lengthy discussion) have figured out what caused this sourness in every brew, the first herb brew I attempted I also used a liquid saison yeast # 3724, it was shipped in a freezer pack, after traveling for 3 days it sat in a UPS truck for 2 1/2 more days at 110 deg, who knows how hot it was in this truck during that time.
A word of warning to all, if your cold pack is hot when it gets to your door, I would think twice about using that yeast.
BTW the Sour Saison makes a good shandy with tonic water.
I hope this post saves others the time and frustration I have been through.
Any comments or questions are welcome.
Cheers