well to make it simple i had a batch on beer that i wasnt aware until i bottled it and taste it and it was really sour, like putting a lot of lemon on a beer, not so nice for a hombrew, and today a raacked for the second fermentation another batch, and as you may guess its another sour beer, but this time i realize that i had a small crack on my bucket it was a really small crack neer the stopper, but i believe its there were the infection enter the beer, but since its a small one it only afected on flavor, i dindt see any mold or anything starange on the beer buts the tarty taste.
i have hear that there its a fix that itsto pitch some new yeast on it so the yeas can consume the diacetyl and leve that sour taste behind, but what if its no diacetyl but lactic acid? how can i know? or how cn i fix, its there no fix, how long should it last since its an infection do you believe its going to grow more and kill the whole taste of the beer?
i have hear that there its a fix that itsto pitch some new yeast on it so the yeas can consume the diacetyl and leve that sour taste behind, but what if its no diacetyl but lactic acid? how can i know? or how cn i fix, its there no fix, how long should it last since its an infection do you believe its going to grow more and kill the whole taste of the beer?
