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Sour. I have had some beers that seems a little too bitter when bottled but those all got better with age. This one was sour, if it was bitter I couldn't taste it past the sour.

Sour. I have had some beers that seems a little too bitter when bottled but those all got better with age. This one was sour, if it was bitter I couldn't taste it past the sour.

That is very clever thank you! I wonder if it would mix well with a sweet cider, like Strongbow. I'll see how it is in a month or two and then do some experimenting.

:ban: Thanks! More likely to be lucky. I doubt I did anything other than let it sit, which is common advice. I have noticed my beers often are a bit too sour/bitter when bottled but that goes away in a month or so.

I;m not sure if I would describe it as vinegary. I hate vinegar so don't taste it much. Not sure when the issue started. I didn't taste between pitching and the end of fermenting. Pretty valid theory on wishful thinking, but I am certain it is better. The difference is pretty big. My...

Sorry. After I finished bottling, I put some dregs in a jar planning to taste it. When I finally did weeks later it was very sour and then I threw that out. Not long after that I opened a bottle and it was super sour. Left the rest sit. Last night I tried another bottle, which was much less...

Tap water, used in many other happy beers, so probably not it. No temp control other than keeping the place at 68. Again, many other beers have been fine that way, so probably not it. Great site, thank you. Once again it looks like an infection, aside from it getting better. That's why I...

That what I thought, but then how is it getting better?

Ten days ago I tested an ale that had been bottled a little over three weeks before. I saved a little of the extra for tasting at the time, but forgot to try it for a while. (Shoved in the fridge) That sample was undrinkably sour, and I thought it was from the non-sanitied jar. (I had planned to...

Thank you all very much! I had a small batch go sour (way bad sour) and thus want to clean everything *really* well. Only one so far, and the ones I did before and after it are fine. (bottled some tonight) but still, I don't want to take any chances I don't have to. Sounds like I could fill a...

I know it works great on carboys, but can it be used on tubing, thieves, everything, nothing else? Thanks lots!

So in addition to the US-05, I did end up taking some of the WLP500 from the batch I started and added it as well. That was on the 28th. I wasn't sure I had added enough to matter, and had been thinking I would check it when I was done the other batch and maybe add 1/4 of the cake. Turns out...

I am wondering if, since people often add sugar to a ferment after it is going, sometimes in multiple steps, is there are reason that people don't add extra wort to a ferment once it gets going? Does it fail in some way, or is it not done because nobody ever tried or thought about it? In a way...

I did end up pitching 1/4 of of the cake. That happened to be what Mr. Malty reccomended, perhaps a bit more. With the aid of the google I did a lot of checking into pitch rates and found a great article I did not think to bookmark about the subject, which went into detail about what...

After checking that it would not mess up anything else in the pipeline, I turned up the temp in the house to 77. Had the same slow but steady bubbling for about a day, then it died off. What little krausen there was has fallen. So, re-pitching the rehydrated dry did a bit but not much. As it...

Thank you! Does Mr. Malty take into account over pitching to produce extra esters in Belgians? Edit, looked and no. So, anyone know what is a "good" overpitch vs a "bad" one? Still, really great tool! I think I read here to calculate OG without sugars to be added later when calculating pitch...

So last night I had a bottling that went well. When I was done I followed the instructions from the sticky on the yeast section and saved the yeast into 4 pint mason jars, almost filling all of them. Tomorrow I plan to pitch some into a new batch, and am wondering how much to use. Old batch...

Thank you Oddly enough, Father Dougal is not married ;) I got home and there is definitely more yeast on top, and there is bubbling. About one every 20-25 seconds. Not a full krausen but has only been 18 hours since I pitched the new yeast. For now I will let it go, but over the weekend I...

Thanks lots! I didn't really like the diluting idea so glad to write it off. I have a cooler and will try that.

Indeed, I will in the future. I hate trying to get samples from carboys, but I'm not likely to use those much in the future, so will be easy to do. Mainly it never occurred to me it wouldn't have finished, so lesson learned. I have a cooler I can put warm water in, so will see about using that.