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    Sourness in lager? Saflager 34/70... acetaldehyde?

    Good man Jako. Brilliant information. I will give the book a read myself and look into tyrosol. I am hoping it is something like that... especially as the beer was still really young when I bottled it. Saflager took off in no time and I heard great things about it.
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    Sourness in lager? Saflager 34/70... acetaldehyde?

    *smell *and/or *had *brewing I need to spell check more 😂
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    Sourness in lager? Saflager 34/70... acetaldehyde?

    Thanks for the advice everyone! It certainly did not look for small like an infection was present although I know this is not always the case. If it is acetaldehyde and/let just a case of green beer I am hoping this will diminish with a few weeks of lagering. I have bottled the batch and they...
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    Sourness in lager? Saflager 34/70... acetaldehyde?

    Thanks for the advice. I am going to bottle and age it to see how well it turns out further down the line. I don't have a hydrometer at the moment as they have all broken, waiting on another one arriving. I added quite a significant amount of yeast nutrient wt the beginning of fermentation...
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    Sourness in lager? Saflager 34/70... acetaldehyde?

    Hi I was about to cold crash my fermenter last night and took a sample of my first ever true pilsner lager. It tasted quite tart and sour... is this am infection or possibly acetaldehyde and what is the best way to get rid of it and save the lager? I did a complete 90 minute boil on the German...
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    3 days into open fermentation... is this another infection?

    Thanks for the advice to you both! Made me feel a lot better :D Have got 3 different batches of beer on the go just now. Just in the process of cold crashing my first true lager in my shed... however I tasted a sample and it tastes kind of sour... any ideas what this could be? It does not look...
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    3 days into open fermentation... is this another infection?

    Nice one. Thanks. Would I get these after 3 days? It's just worrying because it has that broken ice look to it which indicates an infection. I am weary about whether to move this to a secondary incase I also infect that vessel too. Is there anything else I can do?
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    3 days into open fermentation... is this another infection?

    Hi I had an infection a while back and stopped brewing. Since then instead of throwing out my old equipment I thoroughly cleaned everything with steeping in black overnight plus countless rinses with star san. When it came to fermenting this dark wheat beer I noticed my lid was broken so it...
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