thepicklebrewer
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- Joined
- Jun 19, 2018
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I have read through many posts and am still not satisfied with an answer to this question. I recently brewed a peach wheat beer and the first bottle I had of it tasted fine. Not great, but like a basic wheat beer. You really couldn't taste any peach till the beer warmed up a bit, but once it did it came through quite a bit. The second bottle I had was a flip top style and was very very cold. When I opened it there was a very small pop and I immediately thought "oh no it didn't carb" however when I poured it despite being no head it had lots of bubbles. When I tasted it I was not disgusted but not pleased. There was a very distinct sour taste to the beer. I wouldn't put any other description on it other than sour. It was gross, but as the beer warmed the flavor faded. Was this carbonic acid? The beer was very very cold which could help explain why it had no head and had no pop bc most of the carbonation was dissolved in the liquid. When the beer warmed up I poured more and got a head and a less sour flavor. It was still there but just barely.
I was also thinking the flavor could be from over sparging. I tend to worlof or whatever it is called a little more than I should. Or a sour taste from the peaches themselves that will fade with time. The beer also might need some more time to really meld together. The fermentation may have also ran warm around 72 degrees with SO-5 which could also contribute. I kept it in a primary for 2 weeks and then added the peaches directly to the primary for another 2 weeks then bottled and waited 2 weeks to carb. Either way I'm going to wait and see how it turns out over the next month or so, but am trying to identify what that really sour flavor may have been.
I was also thinking the flavor could be from over sparging. I tend to worlof or whatever it is called a little more than I should. Or a sour taste from the peaches themselves that will fade with time. The beer also might need some more time to really meld together. The fermentation may have also ran warm around 72 degrees with SO-5 which could also contribute. I kept it in a primary for 2 weeks and then added the peaches directly to the primary for another 2 weeks then bottled and waited 2 weeks to carb. Either way I'm going to wait and see how it turns out over the next month or so, but am trying to identify what that really sour flavor may have been.