Some time ago i brewed my first wheat and it got infected. It had a very sour taste to it, but i just attributed that to the infection. Recently i just brewed my second wheat and it also had a very sour taste, but there were no signs of infection. At least not like the first time which was really clear. I brought this second attempt to the LBS and one guy identified a very small infection.
What doesnt make sense is that ive done multiple batches before and after with the same equipment and none of those other batches were infected or sour so i question the infection diagnosis with that batch. So now yesterday i racked a saison and when i tasted it i tasted that same sour flavors as both of the other wheat beers. It is very pronounced and noticable. What im unsure of is why none of my ales have issues but now 3 wheat style yeasts have given me sour flavors. I think saisons are supposed to have mild notes of sour but i don't think what ive got is mild. I even replaced all my plastic but the bucket jst in case.
The saison was spot on OG and dead on FG after a week. I'll check gravity again next weekend and if its further than maybe an infection? I just brewed a 10 gal double batch of a sierra clone after the last wheat and before the sasion. Not one sign of anything wrong. Could my water or basement be bad for wheats and giving me higher pronounced sour flavors?
What doesnt make sense is that ive done multiple batches before and after with the same equipment and none of those other batches were infected or sour so i question the infection diagnosis with that batch. So now yesterday i racked a saison and when i tasted it i tasted that same sour flavors as both of the other wheat beers. It is very pronounced and noticable. What im unsure of is why none of my ales have issues but now 3 wheat style yeasts have given me sour flavors. I think saisons are supposed to have mild notes of sour but i don't think what ive got is mild. I even replaced all my plastic but the bucket jst in case.
The saison was spot on OG and dead on FG after a week. I'll check gravity again next weekend and if its further than maybe an infection? I just brewed a 10 gal double batch of a sierra clone after the last wheat and before the sasion. Not one sign of anything wrong. Could my water or basement be bad for wheats and giving me higher pronounced sour flavors?