I just brewed a Vanilla Porter based on this kit, I juts bought the ingredients from LHBS but otherwise same recipe. http://www.northernbrewer.com/dry-dock-urca-vanilla-porter-pro-series-all-grain-kit
I'm hoping I just need to give it some more time but I'm getting a noticeable sour taste, it was there after about 1.5 weeks of fermentation and still there on the first two bottles I've opened. For brewing I added the chocolate and black malt 30 min into the mash, all other grains were added add the beginning. Brew day was uneventful and wort tasted as I would expect going into the fermenter. This is probably around my 40th batch and cleaning/sanitizing process was the same as normal and to this day I haven't had any issues with infections, and there weren't any signs of a pellicle in the fermenter either so I don't suspect that being the case. I used WLP090 for the yeast, straight from the vial as I didn't have time to get a starter made and was pushing to have this ready for Christmas.
I brewed on 11/18, added vanilla beans on 12/1 and bottled on 12/11, I know that's a pretty tight schedule, poor planning on my part, but that's why I'm hoping I just need more time. At bottling time the beer tasted good, stronger vanilla flavor than most would look for, but that's what I was looking for, with good chocolate and some caramel with and a little roast in the background. I put a bottle in the fridge early in the morning Tuesday, 12/13, and opened last night, there was a slight hiss, no head, and only a touch of carbonation, more or less what I would expect given the bottling time and amount of time in the fridge, so none of that concerns me. But when tasting there's a sourness that I have never tasted before, almost like what Star-San taste like it you taste it on it's own after it's been diluted with water.
I know I diluted the Star-San correctly, so I'm just wondering if the sourness could be from the fermentation and just needs time to fade away, or is there something else that could be causing it. Like I've said I have never gotten this in around 40 batches and have brewed Pale Ale's, Saisons, Ambers, Belgian Darks, Stouts, Porters, etc, even made this recipe before and didn't get this taste then, but looking back I left out a couple grains and used different yeast, so not exactly the same recipe.
I'm hoping I just need to give it some more time but I'm getting a noticeable sour taste, it was there after about 1.5 weeks of fermentation and still there on the first two bottles I've opened. For brewing I added the chocolate and black malt 30 min into the mash, all other grains were added add the beginning. Brew day was uneventful and wort tasted as I would expect going into the fermenter. This is probably around my 40th batch and cleaning/sanitizing process was the same as normal and to this day I haven't had any issues with infections, and there weren't any signs of a pellicle in the fermenter either so I don't suspect that being the case. I used WLP090 for the yeast, straight from the vial as I didn't have time to get a starter made and was pushing to have this ready for Christmas.
I brewed on 11/18, added vanilla beans on 12/1 and bottled on 12/11, I know that's a pretty tight schedule, poor planning on my part, but that's why I'm hoping I just need more time. At bottling time the beer tasted good, stronger vanilla flavor than most would look for, but that's what I was looking for, with good chocolate and some caramel with and a little roast in the background. I put a bottle in the fridge early in the morning Tuesday, 12/13, and opened last night, there was a slight hiss, no head, and only a touch of carbonation, more or less what I would expect given the bottling time and amount of time in the fridge, so none of that concerns me. But when tasting there's a sourness that I have never tasted before, almost like what Star-San taste like it you taste it on it's own after it's been diluted with water.
I know I diluted the Star-San correctly, so I'm just wondering if the sourness could be from the fermentation and just needs time to fade away, or is there something else that could be causing it. Like I've said I have never gotten this in around 40 batches and have brewed Pale Ale's, Saisons, Ambers, Belgian Darks, Stouts, Porters, etc, even made this recipe before and didn't get this taste then, but looking back I left out a couple grains and used different yeast, so not exactly the same recipe.