possible infection, please help troubleshoot

[jklotz]

I brewed an IPA from extract kit, following directions exactly. Only deviation was liquid yeast and dry hopping with 1/2 oz cascade hops in secondary. It came out smelling great, lot's of hops (like it should be), color is good, carbonation is spot on. Only problem is a sour aftertaste, not hop bite, but an acidic, sour taste that is in no way pleasing. Makes me pucker and make funny face, like sucking on a rotten olive. For some reason, it is more noticeable when the beer is cold (or possibly when it is just out of the bottle?). Everything I've read leads me to believe it is infected. I was very careful seeping the specialty grains (right at 155deg, as instructed), boiled for exactly 60 mins, added everything at the proper time. I used an auto-syphon, kept the airlock filled, and tried to be very careful with my sanitation. I don't think it happened in the bottling stage, as all the bottles taste the same. I can't think of what else it could be?

Off the top of my inexperienced head, I'm thinking the possible infection could have been:

1) I used the c-brite sanitizer, and rinsed everything in tap water afterwards (as the instructions on the pack recommend) (I have since bought some star-san for a no rinse solution)

2) I chilled the wort in the bathtub after boil with lots of ice. I did not have it covered, as I was stirring to aerate. So it was exposed to air for 30 minutes or so.

Any other ideas? I'm so disappointed, I'd love to get to the bottom of it before I brew another batch.

 

[telemarc]

I cool my wort in the tub as well. Seems sort of weird, doesn't it? Reminds me of the Seinfeld episode when Kramer cooks his meals while showering. Anyway, having the pot uncovered could have something to do with the problem. I would say let some more time go by conditioning in the bottle and maybe that will improve the taste. I hope so, anyway.

 

[jklotz]

thanks - it's been in the bottle for about 4 weeks now. you think ti needs more time to condition?

 

[bob1852]

post your hops and hop schedule -- actually post the whole recipe if possible. You could just be tasting a green IPA; the flavors will meld and mellow over time probably...

 

[jklotz]

still green? It spent a week in primary, 2 in secondary and has now been in the bottle for 4 weeks. It's not a high gravity IPA. Can they take more time than that?

Recipe:

6.6 lbs LME
1lb crystal 60l
8 oz victory
3.5 oz cascade hops (2oz bittering, 1oz finishing, .5 oz dry hop)
WL California ale yeast

OG = 1.054
FG= 1.017

 

[bob1852]

I'm no expert - but give it another week and report back.

I'm thinking with that much bittering hops and ABV > 5%, it may just be a wicked hop after taste that should mellow with more time.

just my $0.02 though. maybe some one can run this thru beer smith and find out what the IBUs should be...

 

[jklotz]

OK, I'm a little closer to figuring it out. I took a sample to my local HBS and had them try it. He didn't think it was an infection - his diagnosis was that the extra dry hopping combined with the california yeast made for an extremely dry finish. He also thought that the addition of all that extra hops for 2 weeks in secondary added tannins, which were increasing the sour like taste. His recommendation was to a) use DME instead of LME, and b) up the DME to help offset the bitterness. At least that's what I understood anyway.

I plan to try it again, although by the time I'm done, it might be closer to an imperial IPA than my original recipe. I think I might also let this batch age for a while and see if it mellows. In the mean time, I got him to make me a nut brown ale kit to take my mind off of it.

 

[OrvilleOrdinary]

I did not have it covered, as I was stirring to aerate.

I'm not sure -- perhaps somebody can confirm or deny -- but it seems to me like stirring the hot wort as it's cooling is a bad idea... if you add too much oxygen before it's reached pitching temp, you could oxidize it (although I don't think sourness is an off flavor resulting from oxidation). But just to be safe, I always keep my wort covered and undisturbed as it cools in the ice-bath.

 

[Gordie]

It doesn't sound like an infection and I doubt .5 oz of dry hops have any significant amount of tannin. Without a good amount of heat, it would probably be hard to extract what tannin may be in there.

Your recipe is pretty balanced. Your problem is kinda puzzling. I don't think your cool down period is the culprit and unless you were making a pretty healthy vortex when stirring you are in no danger of oxidizing this batch. Unless your beer had some crazy temp swings while conditioning, it may be as simple as old extract or something.

Time heals all beer. This is one of those random things that keeps us up at night and chances are we'll never figure out what happened to your beer, but give it another week or so and drink some more. The yeasties are pretty good at cleaning up messes if you give them time.

 

[Kauai_Kahuna]

Is this the first time you dry hopped? First time I did it the increase in flavor was "highly noticeable" and it did take some time for the flavors to blend and mellow. A half ounce of cascades for dry hopping is a good amount, perfect for an IPA but I would bet if you waited two weeks and tried it again you will be very happy.

 

[schweaty]

Might it have been the dreaded LME "twang"? If your LHBS owner told you to use DME that could very well be what it was.

 

[jklotz]

well, it was 3 batches ago when I brewed it. I'm now finding out why really good notes are important - I remember on one of the batches, I scorched some of the LME, left a small burnt mess in the bottom of the brew pot. I am now wondering if it was this batch? If it was, could burning and caramelizing some of the LME be the culprit?

 

[schweaty]

Burning and carmelizing the LME probably didn't help but I don't think that it would cause a sour flavor like you described. Maybe try DME or use LME and a late addition towards the end of the boil. Either way make sure you remove the pot from the heat when dissolving the extracts.