Hello brewers , I'm having a issue with my latest beer and would like some input.
This Wednesday I kegged an amber ale fermented for 2 weeks in primary with s04.
In every gravity sample I took (at kegging and throughout fermentation) I could always taste a really acid flavor (tart might be a better descriptor), but not much on the nose , just taste.
Now I tried a half-carbed sample and the taste lingers, it's just hard to drink with such an acid aftertaste.
For reference I used around 13 grams of citric acid (almost half an ounce) for 34L of final beer (10 gallons). I can't measure pH so blindly rely on brewers friend water calc for mash pH adjustment.
I'm worried as this is my first time using a second-hand speidel fermenter I bought recently. It harbours no scratches but I'm really worried it might have come with some uninvited guests.
What should I do? I really don't want to risk another spoilt batch, but at the same time it could be just the acid I'm tasting.
If I rule out infection (how??) I have some leftovers of brown ale I could blend the amber with to drown the tartness in smoke and roast.
Thanks ahead !
This Wednesday I kegged an amber ale fermented for 2 weeks in primary with s04.
In every gravity sample I took (at kegging and throughout fermentation) I could always taste a really acid flavor (tart might be a better descriptor), but not much on the nose , just taste.
Now I tried a half-carbed sample and the taste lingers, it's just hard to drink with such an acid aftertaste.
For reference I used around 13 grams of citric acid (almost half an ounce) for 34L of final beer (10 gallons). I can't measure pH so blindly rely on brewers friend water calc for mash pH adjustment.
I'm worried as this is my first time using a second-hand speidel fermenter I bought recently. It harbours no scratches but I'm really worried it might have come with some uninvited guests.
What should I do? I really don't want to risk another spoilt batch, but at the same time it could be just the acid I'm tasting.
If I rule out infection (how??) I have some leftovers of brown ale I could blend the amber with to drown the tartness in smoke and roast.
Thanks ahead !