toasted
Well-Known Member
Specifically....What does it taste like?
It's more likely for me to get an infection as my equipment gets old and banged up, than a new brewer to get on.
Revvy,
I don't think that is quite the case. New brewers will do bad things without thinking as this is all new to them. New brewers will forget to sanitize or ferment too high temperature or not make a starter when it is necessary etc. This gives bugs a head start.
The one batch that I've had which has been infected, infamous ring around the neck, had a very tart sour taste. The batch was intended to be an oatmeal stout and contained a reasonable portion of roasted grain, but the dominant flavor was reminiscent of a bitter, sour lemon pithyness. Probably not the best description. From everything I've read my infection was caused by a Lactobacillus species probably due to some poor racking methods. Other infections can take on a vinegar, acetic acid flavor, or even sour milk.
Similar experience here, had an Oatmeal stout go bad. Scum ring around neck of bottle. Dead give away for infection.
Only happened once.
December#2,2006
“What is sour mashing?” I hear you ask. So said our brewmaster as he guides you thru this most interesting of ways of making a beer. In a nice compact show, we also cover feedback, Kit and Kilo infections, our beer superhero turns “gay”, and a faviourite beer song is requested yet again. Not enough, well also hear about WHO stuffed up his brew day.
http://radio.craftbrewer.org/shows/December2-06.mp3
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