I made an all grain amber 2 weeks ago. Fermented in the primary for 1 week, and the beer tasted great. Transferred it to the secondary for 1 more week and last night I went to keg it and it had a sour taste. I am always very careful of keeping everything very clean and sanitized. I ferment in 6.5 gallon plastic buckets. Could this be the cause of the problem? Thanks for the help.
infection in the beer
- Thread starter Kdubbs
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Suthrncomfrt1884
Well-Known Member
We're going to need more details about your process before we can narrow down a problem. What was the recipe? Mash schedule? Fermentation temps?
The beer is still extremely young. I'd get in the habit of fermenting beers in primary for at least 4 weeks and then kegging straight from there unless you're adding things.
Give this one a few weeks in the keg and if it's still sour at that point, there could be issues. I think it's just because it's green.
The beer is still extremely young. I'd get in the habit of fermenting beers in primary for at least 4 weeks and then kegging straight from there unless you're adding things.
Give this one a few weeks in the keg and if it's still sour at that point, there could be issues. I think it's just because it's green.
Recipe
7.5 lbs Pale 2-Row
1.5 lbs Munich Malt
1 lbs Caramel 60 L
1/4 lbs Caramel 120 L
1/4 Roasted Barley
1 oz fuggle
1 oz northern brewer
1 pkg safe ale yeast
single mash at 155 F for 1 hour.
primary 7 days 60 F
secondary 10 days 60 F
7.5 lbs Pale 2-Row
1.5 lbs Munich Malt
1 lbs Caramel 60 L
1/4 lbs Caramel 120 L
1/4 Roasted Barley
1 oz fuggle
1 oz northern brewer
1 pkg safe ale yeast
single mash at 155 F for 1 hour.
primary 7 days 60 F
secondary 10 days 60 F
