dragonlor20
Well-Known Member
...then I tasted it. WHOA, this stuff was sour, like pucker sour. There was some (what looks to be) yeast above the top line of beer, but no visible signs of infection.
So, what is the likely cause and what's next?
Notes:
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Great Scott!sh Ale
Brewer: Scott
Asst Brewer:
Style: Scottish Export 80/-
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.051 SG
Estimated Color: 15.9 SRM
Estimated IBU: 15.7 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.5 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.6 %
0.25 lb White Wheat Malt (2.4 SRM) Grain 2.4 %
0.15 lb Black (Patent) Malt (500.0 SRM) Grain 1.4 %
1.00 oz Williamette [4.60%] (60 min) Hops 15.7 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) [StarteYeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 10.40 lb
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Notes:
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