gator777
Well-Known Member
- Joined
- Jul 13, 2013
- Messages
- 61
- Reaction score
- 0
Hey, I was wanting some input. I brewed an American pale ale and I have it in the second fermentor for one week after the primary of one week. A total of two weeks. I tasted it, and it has a bitter kinda vinegar taste. I'm wondering if this is a contaminated batch and if so my next batch should I kill the yeast right after the primary fermentation and move it to the secondary. To ensure not to pick up any unwanted wild yeast or off flavors.