about 5 weeks ago, i bottled a batch of the following chocolate oatmeal porter; https://www.homebrewtalk.com/showthread.php?t=359746. Needless to say i was very excited this week to crack one open and give it a shot.
It ended up that something definitely went wrong with this batch; super thin body, the head fizzles away like a coca cola, and there's a bad soury "zingy" taste to it (not like a good sour beer).
-This beer finished off at a nice 1.024 - so i see no reason at all for there to have been a thin body...it was also mashed at 155 degrees.
-I added flaked barely to help make sure i'd have a nice thick resting head on it as a good porter should. i dont see why it fizzles out within 5 seconds like it does. the only thing i've read, is that overlong boils can cause excess proteins to coagulate and fall out, potentially causing head retention issues...it was a 90min boil but this doesn't seem "overlong" to me?
-sour "zingy" taste...it was the first time i've used W1968 - maybe a yeast characteristic?
This yeast was so freaking flocullant when fermenting at 64deg, to the point where i was cracking open the fermentors 2-3 times a day to rouse the yeast back into suspension - in a sanitized manor.
I'm personally looking at a potential infection of some kind - but don't have any infection experience. I'm hoping someone with some infection experience may recognize these 3 different brutal issues that has ruined what was supposed to be a very exciting batch!
thanks guys,
It ended up that something definitely went wrong with this batch; super thin body, the head fizzles away like a coca cola, and there's a bad soury "zingy" taste to it (not like a good sour beer).
-This beer finished off at a nice 1.024 - so i see no reason at all for there to have been a thin body...it was also mashed at 155 degrees.
-I added flaked barely to help make sure i'd have a nice thick resting head on it as a good porter should. i dont see why it fizzles out within 5 seconds like it does. the only thing i've read, is that overlong boils can cause excess proteins to coagulate and fall out, potentially causing head retention issues...it was a 90min boil but this doesn't seem "overlong" to me?
-sour "zingy" taste...it was the first time i've used W1968 - maybe a yeast characteristic?
This yeast was so freaking flocullant when fermenting at 64deg, to the point where i was cracking open the fermentors 2-3 times a day to rouse the yeast back into suspension - in a sanitized manor.
I'm personally looking at a potential infection of some kind - but don't have any infection experience. I'm hoping someone with some infection experience may recognize these 3 different brutal issues that has ruined what was supposed to be a very exciting batch!
thanks guys,
