Infected Koelsh?

[grohr]

Brewed all grain, fermented for two weeks, just bottled, smells like the yeast I used, stinks and tastes sour, yeast was Bavarian Weizen white labs, missed my OG, 1.060, was looking for .056, FG 1.008, two days after I pitched the yeast my wife threatened my life if I didn't get it out of the house, I live in Va, I tried to insulate and keep at a Constant temp, at night 40 digress, days 60 digress, I know this is a bad thing, after 5 days I brought back inside, 70 digress, I should also mention I have never tasted a Koelsh, any thoughts on this?

 

[AT-JeffT]

Are you sure it wasn't just sulfur?

 

[grohr]

Could be, very sour and sour smell

 

[grohr]

Was there something I could have done before I bottled to save it or is the beer junk?

 

[AT-JeffT]

nope, no way to fix infected beer. If it tastes passable bottle and drink quickly before it becomes undrinkable. If its not passable, dump it.

Bleach bomb your equipment or get new equipment.

 

[grohr]

I sanitize the whole kitchen when I bottle, I don't think it's a sanitation issue, I have bottled octoberfest, winter ale and a pumpkin all tasted great before bottling, bottled last week three different nights, I use star San, I thinks it has to be the fluctuation in temp, not sure not a whole lot of input on this

 

[grohr]

Should I be worried about beer bombs?

 

[Evan_L]

Those are some huge temperature swings! That may be a factor here.