I've been holding off with posting about this, but things aren't getting any better. I hoped to never have to post a "Is this infected?" post, but I'm guessing that I'm part of the club now :cross:
Brewed an all-grain dry stout with a buddy about seven weeks ago. Brew day went without a hitch. Primary with Wyeast Irish for a week at about 68*-70* F; three weeks in secondary at about 68* F. Racked to bottling bucket (primed with corn sugar) about three weeks ago; tasted fantastic out of secondary - strong roasted flavour with a clean, dry after taste. Was very excited, especially since I reckoned that it'd be good enough for St. Pat's.
Anyhoo, been trying it for the last week and it's sour as f***. Sour at the back of the tongue that sucks at your saliva glands sour. I'm thinking infection.
I'm really disappointed as I was absolutely loving it out of primary and now is basically undrinkable (although it did make a fantastic lamb stew on St. Patty's!)
Beyond letting it go for another month and trying it, do you have any thoughts? I can post the recipe, but the fact that it was magical coming out of secondary makes me think that something happened in the bottling process. Used 3/4 cup of dextrose, boiled it, let it cool and pourred into bottling bucket (no physical mixing). Sanitised bottles with Aseptox solution (used it for a mild ale afterwards without problems).
Yup, sour. Just took another sip. Yuck!
Save it or bury it at sea?
Brewed an all-grain dry stout with a buddy about seven weeks ago. Brew day went without a hitch. Primary with Wyeast Irish for a week at about 68*-70* F; three weeks in secondary at about 68* F. Racked to bottling bucket (primed with corn sugar) about three weeks ago; tasted fantastic out of secondary - strong roasted flavour with a clean, dry after taste. Was very excited, especially since I reckoned that it'd be good enough for St. Pat's.
Anyhoo, been trying it for the last week and it's sour as f***. Sour at the back of the tongue that sucks at your saliva glands sour. I'm thinking infection.
I'm really disappointed as I was absolutely loving it out of primary and now is basically undrinkable (although it did make a fantastic lamb stew on St. Patty's!)
Beyond letting it go for another month and trying it, do you have any thoughts? I can post the recipe, but the fact that it was magical coming out of secondary makes me think that something happened in the bottling process. Used 3/4 cup of dextrose, boiled it, let it cool and pourred into bottling bucket (no physical mixing). Sanitised bottles with Aseptox solution (used it for a mild ale afterwards without problems).
Yup, sour. Just took another sip. Yuck!
Save it or bury it at sea?
