Hello, this is my first post.... Last June I brewed the Happy Holiday ale from Midwest supplies...after 4 weeks I racked to a secondary...the other day I noticed some strange bubbles on top of the liquid.... today I took a sample and it tastes like sour apple....is my beer infected?
Infected beer?
- Thread starter mjoubert
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The sour apple flavor is from young beer removed from the yeast too soon, according to the prophets of this hobby. I think it can also come from too much sugar & too high a temp during initial fermentation.
I would say that is not it, based on the fact that it spent four weeks in the fermenter.
I would say that there are several causes, from too much headspace for too long, to a too-high fermentation temperature (as unionrdr said), but not from the beer being too young in this case.
Yeah, I found it strange that a few of them said that in the saved pages I have from Palmer & others. It's a by-product of fermentation, like a few others. That create off-flavors when they go above a certain number of Parts Per Million (PPM). In my experience, it's usually initial ferment temps.
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