Lactic sourness: CO2?

[CharlosCarlies]

Well out of 50+ batches, I've never had an infected one...but I suppose there is a first for everything.

Made a Weizenbock about 3-4 weeks ago and the samples tasted fantastic/normal until just the last week where a definite lactic sourness is beginning to come through. It actually tastes pretty damn good, but obv it wasn't intended so I'd like to figure out where things went wrong.

Only major difference from previous batches is that I stupidly put the Pressurizer on my Brewhemoth too early, and when I went to purge the fermentor there was probably 20-30 PSI of head pressure. Can carbonic acid taste sour or did the excessive CO2 somehow affect fermentation?

If not, is this almost surely a lacto infection? FG is right about where I would have expected, but maybe the lacto hasn't had enough time to really get to work.

How would you guys proceed? It actually tastes damn good right now, but how will time affect the flavor profile?

 

[Kaiser]

I don' think that the sourness comes from the CO2. You can always decarbonate a sample and compare the taste.

Kai

 

[DisturbdChemist]

CO2 will not add sourness it can have a bite though. Sourness is low pH by lactobacillus producing lactic acid. It could be early signs of an infection. Was there anything weird on top of the beer?

 

[CharlosCarlies]

I don' think that the sourness comes from the CO2. You can always decarbonate a sample and compare the taste.

Yep, tried this and there wasn't a noticeable difference, so prob not a good sign.

Sourness is low pH by lactobacillus producing lactic acid. It could be early signs of an infection. Was there anything weird on top of the beer?

Can't see it because it's a closed conical, but I'm afraid you're right on the lacto. It actually tastes good at the moment, so is there anything I can do to suspend any further fermentation and keep the flavor profile locked in? Could it improve w/ age?

Location: The Woodlands, TX

I just recently moved back here as well!

 

[DisturbdChemist]

Idk if you add something to it to kill the bacteria/yeast. That should stop it from developing further but to insure it is lacto you have to see if it had formed a layer on top of the beer. Check this thread out. Usually Age heals all wounds but if it is infected it'll get more sour and changes the profile or you can drink it fast before it turns. If it is sour i'll run with it and add cherries or something to make it work. Its up to you.


I just bought a house in the woodlands a few months back. If born and raised just down the street in Spring so i did not travel too far from home. What part of the woodlands are you in?