smarek82
Well-Known Member
Brewed this on 6/19/10 with primary ferment 10 days at 53F
OG:1.053 FG:1.011 IBU: 33
8# Weyerman Pilsner malt
.5# Carafoam
.2# C10
.75oz Horizon 60min
.5oz Spalt 30min
.5oz Spalt 10min
1oz Liberty flameout
Lagered in carboy 6/29/10 - 7/14/10 at 34F
Transfered yesterday to keg to lager some more and carbonate.
TOOK A TASTE AND IT IS SOUR AND HAS WHITE WINE FLAVORS.
Is sourness indicative of infection?
Or....Do you think this beer will round out with about 2-3 more weeks while it carbs in the keg?
Thanks everyone.
OG:1.053 FG:1.011 IBU: 33
8# Weyerman Pilsner malt
.5# Carafoam
.2# C10
.75oz Horizon 60min
.5oz Spalt 30min
.5oz Spalt 10min
1oz Liberty flameout
Lagered in carboy 6/29/10 - 7/14/10 at 34F
Transfered yesterday to keg to lager some more and carbonate.
TOOK A TASTE AND IT IS SOUR AND HAS WHITE WINE FLAVORS.
Is sourness indicative of infection?
Or....Do you think this beer will round out with about 2-3 more weeks while it carbs in the keg?
Thanks everyone.