Remos112
Well-Known Member
Hello everybody. I am a fairly new all grain brewer. My first batch was a kit called Duvels nat. It fermented from 1.008 to 1.004 in the bottle probably due to wild yeast. I've got another thread regarding this. I stocked all the beers in the fridge and they taste great, but I would have waited a bit longer before drinking one if all went well.
Now my 2nd batch was a kit called Oak Royale and everything went great with that one. Tasted one last week (1 week in the bottle), and it was very taste yet undercarbed. Decided to try one yesterday. It was carbed up nicely and crystal clear, but the moment I opened one I could smell this sour white wine like smell. The beer tasted like this too, very very sour, much like white wine/white wine vinegar.
Before going AG I have brewed over 20 ectract/PM brews and never had off flavour or infections what so ever.
A couple questions pop to mind.
Is this beer infected or is there something else going on?
Is AG somehow more sensitve to infections?
I have 2 more AG batches sitting, 1 is a Kwak clone sitting almost 2 weeks in primary now, the other is a Chouffe clone brewed just yesterday. I am worried about ruining those batches too, what precautions can I take? If it means buying all new plastic (bottle bucket autosyphon bottling wand etc) I will.
Or might this be an aging process of the beer? The manufactor of the kit recomends letting it condition for 6-8 weeks, but I find it hard to believe that the sourness would go away in any amount of time.
Any and all help is very welcomed.
Thanks a lot in advance
Some information about the kit:
Now my 2nd batch was a kit called Oak Royale and everything went great with that one. Tasted one last week (1 week in the bottle), and it was very taste yet undercarbed. Decided to try one yesterday. It was carbed up nicely and crystal clear, but the moment I opened one I could smell this sour white wine like smell. The beer tasted like this too, very very sour, much like white wine/white wine vinegar.
Before going AG I have brewed over 20 ectract/PM brews and never had off flavour or infections what so ever.
A couple questions pop to mind.
Is this beer infected or is there something else going on?
Is AG somehow more sensitve to infections?
I have 2 more AG batches sitting, 1 is a Kwak clone sitting almost 2 weeks in primary now, the other is a Chouffe clone brewed just yesterday. I am worried about ruining those batches too, what precautions can I take? If it means buying all new plastic (bottle bucket autosyphon bottling wand etc) I will.
Or might this be an aging process of the beer? The manufactor of the kit recomends letting it condition for 6-8 weeks, but I find it hard to believe that the sourness would go away in any amount of time.
Any and all help is very welcomed.
Thanks a lot in advance
Some information about the kit:
Munich malt
Pale malt
Carahell malt
Wheat malt light
It has Tetnang and Perle as hops
and it has burned oak chips to go in with fermentation.
yeast was fermentis safale s-189