Sour/Fruity Stout At Bottling

[slart]

Hi everyone,

I'm relatively new, done about 6-8 extract batches. I came across something new to me.

I like to think that I've been sanitizing my gear properly, I use StarSan and make sure all the equipment and bottles are sanitized.

I did a milk-chocolate stout recently, except I left out the cacao at the end, just because. So it's a milk stout, I guess.

Anyway, I left it in the fermentor for 8 weeks. I have been doing 4 -6 weeks, but I didn't have time to bottle it in the last few weeks. So I let it set longer, which I figure it wouldn't hurt it.

I just bottled it, decided to taste it as I do at stages and got a surprise.

It is sour, not disgusting or overly acidic like a vinegar, but more fruity/sour apple. It smells like beer, no off scents, actually the smell isn't strong at all.

Anyone come across that? I plan on keeping it and letting it age, but is there any chance it'll go back to stout-like taste? I was looking forward to a nice milky stout for winter.

Thanks!

 

[Crohnnie]

I think you left it in the fermentor too long. I'm not sure but it may get more sour. You could put it in the fridge.

 

[m_c_zero]

What yeast did you use? I've gotten some fruity notes from using US-05 and letting it ferment too warm. Those were definitely more fruity than sour though. As for any off-flavors dissipating it's pretty unlikely.

 

[Kharnynb]

sour fruity is indeed most likely too warm, any chewing gum like flavours?

 

[dwhite60]

Bottle it. Wait. It'll most likely be fine.

All the Best,
D. White

 

[slart]

Thanks for the replies folks,

I used Safale-04 yeast. It could have gotten warm I suppose. I fermented it in the same room as my other batches, but maybe the room was hotter since the house heat has been on.

It is a very fruity sour, not vinegary at all.

I bottled it, will see.

 

[Yooper]

Thanks for the replies folks,

I used Safale-04 yeast. It could have gotten warm I suppose. I fermented it in the same room as my other batches, but maybe the room was hotter since the house heat has been on.

It is a very fruity sour, not vinegary at all.

I bottled it, will see.

"Sour" generally means infection, often lactobacillus.

Tart fruity is often a little different, like S04 fermented above 70-72 degrees. Both would be pretty unpleasant.

The way to tell would be if the beer gets worse in the bottle. If it gets worse, watch out for bottle bombs as that means it is indeed infected. If it stays the same, it's probably the S04 yeast fermented too warm.

It does sounds more like an infection, though.

 

[slart]

I think that the heat in the house my have been a factor, it might have gotten my room that I ferment in too warm.

I use star san and try to be diligent when I'm cleaning/sanitizing, maybe missed something.

So 5 days in the bottle, the beer tastes the same, except for additional carbonation.

It is actually pleasant. I don't really enjoy strong sour tastes, but if it stays this way it is actually pleasant to drink, although not what I wanted originally.