jrhslick1
Member
I just racked my wort into the secondary and it tastes a bit sour (not supposed to be). It has been in the primary for just over 2 weeks.
I am brewing a Coopers Australian Pale Ale Hopped Can Kit which I purchased just a month ago from Austin Homebrew (I get most of my kits from them) and have been brewing for 10 years+ and never have had this issue before. The PH was correct when I pitched the yeast and the wort was right at 70F. I usually like brewing a partial mash but this time wanted a quick brew so chose the hopped-canned kit. I have had good luck in the past with these.
I am in SC and am brewing in a utility room in back of my carport so I know the cold will slow the fermentation. About a week into the fermentation, I put a heat pad beneath the fermentor which brought the wort to about 72F (raised the temp about 10 degrees).
Any thoughts or suggestions from you master brewers out there?
thanks
john
I am brewing a Coopers Australian Pale Ale Hopped Can Kit which I purchased just a month ago from Austin Homebrew (I get most of my kits from them) and have been brewing for 10 years+ and never have had this issue before. The PH was correct when I pitched the yeast and the wort was right at 70F. I usually like brewing a partial mash but this time wanted a quick brew so chose the hopped-canned kit. I have had good luck in the past with these.
I am in SC and am brewing in a utility room in back of my carport so I know the cold will slow the fermentation. About a week into the fermentation, I put a heat pad beneath the fermentor which brought the wort to about 72F (raised the temp about 10 degrees).
Any thoughts or suggestions from you master brewers out there?
thanks
john