sour beer

[toddfore]

Made a 5 gallon batch of a wheat beer. Split it into 2 fementer buckets and added safale 06 to one and wyeast 3068 to the other to compare the 2 yeast flavors. Fermented at 72 and added half of a fermenter heat wrap for 2 days at the end on the safale batch. Tasted it today and it tastes sour. Tasted wyeast and while it didn't taste sour, I wasn't getting the banana notes I was hoping for. Could the sour come from too high of fermentation temp or is it strictly from the fermenter? Thanks.

Todd

 

[burninator]

How long has it been fermenting?

 

[toddfore]

5 days @ 72 2 days at higher temp

 

[toddfore]

Can old grain cause a sour off taste?

 

[NSMikeD]

the higher temp (but within the yeast range) should result in the esters producing the banana notes. The oxygen in the wort would initially produce a different ester that would produce pear notes until the oxygen is used up by the yeast, so you may need for time for the banana to come through.

I'll let more experienced brewers speak to the sour, but my initial limited opinion is 5 days is too early to tell how the final beer will turn out.

 

[burninator]

5 days @ 72 2 days at higher temp

Could still be a lot of yeast in suspension, which might give you a tart taste.

 

[toddfore]

Great. thanks for the help. Tasted again and it doesn't taste tart but still no banana. Will let sit. I did under pitch so that could be some of it.

Todd