Another Sour beer question (x2)

[mobrewdude]

I just did 3 extract brews on my last weekend (7 days ago). One was a Pumpkin Ale, one was an Eggnog Stout and one was a basic cream ale. Everything that went into the fermenters had been boiled (nothing added to any at flameout) and I was meticulous about sanitation. I transfer from the kettle to fermenter by directly pouring so there's no tubing or racking cane in the process. All were pitched with a single (large) starter (wyeast Am. Ale #1056) split 3 ways and all started visible fermentation within 12 hours or less.

Today I was transferring all to secondary and tasted them as I usually do. The cream ale tasted exactly as others I've brewed but the Pumpkin ale and the Eggnog stout both have a very distinct sour taste. Temps were controlled closely and all fermented around 67 degrees. Both of the sour brews had cinnamon, nutmeg, allspice and pure vanilla extract included in the boil (boiled 10 minutes and 20 minutes respectively). Do any of these impart an early sour taste? If I had an infection would it show up (in the taste) this early? I'm not to the point of dumping it yet but kinda curious if others have had a similar experience or any thoughts on the cause of the sourness.

 

[GuldTuborg]

Do you have any other signs of infection, like a pellicle, odd looking kraeusen, or anything like that? I haven't spiced anything in the boil, like you did, so I can't offer any insight as to its relevance to your problem. Maybe give it a week and see then whether it's any better or worse. If it is an infection of some kind, it will almost certainly get more sour with time.

Lacto can certainly sour a beer is almost no time. Brett can't do it in a week, and acetobacter is almost certainly not an issue at this stage, either. I'm not sure about pedio. There are other souring bugs, but these are the big ones. I don't know if that helps at all, but at least you can rule a few things out.

 

[mobrewdude]

That is helpful, I'll wait this one out a few weeks and see how it goes. The Eggnog stout was brewed with lactose and the kraeusen on it looked a little more milky and bubbly (mayble almost slimy) than I'm used to seeing but the pumpkin ale appeared no different than any other brew I've done. I've not brewed with lactose before so I'm not sure if that was normal or not for the stout. If it is a lacto infection, what are my likely sources? The only thing in the process that I don't completely sanatize is the immersion chiller which gets washed well after each brew and rinsed before being put in the boil 15 minutes before the end. Should I give this more attention or look elsewhere?

Any input is appreciated

 

[C-Rider]

I have a Red Irish Ale that tasted fine going into the bottle, but after 2 weeks was tasting sour. Not sure what happened, if it was only one bottle or what. Will try another late this week and see if it went away.

 

[mobrewdude]

Many thanks to those who gave help on this (already) and my other thread regarding my first sour beer. If it helps anyone diagnose a common theme you can view it here