Sour hydrometer taste test

[cmeb22]

I brewed a pale ale 2 weeks back. I use the same process always and every time for all of my brews. I have never had a sanitation issue or contaminated beer issue. The pale ale had been sitting in the primary for 2 weeks, while transferring i took a taster sample. It was sour. Could this be a green taste? Is this beer a dumper?

 

[WayFrae]

Some yeast strains will taste tart if it is still in suspension. What yeast did you use?

 

[cmeb22]

Some yeast strains will taste tart if it is still in suspension. What yeast did you use?

Safale us05

 

[WayFrae]

Safale us05

Yeah, that one (often times called the Chico strain) tastes especially tart to me. So does Wyeast 1272. I always use gelatin in my beers that use the Chico strain because it doesn't seem to like to flocculate for me.

 

[cmeb22]

Yeah, that one (often times called the Chico strain) tastes especially tart to me. So does Wyeast 1272. I always use gelatin in my beers that use the Chico strain because it doesn't seem to like to flocculate for me.

But i couldnt taste any sign of beer. No grain, sweetness, or hop. It was just cery tart and sour. Will this mellow out after conditioning?

 

[seagondollar]

But i couldnt taste any sign of beer. No grain, sweetness, or hop. It was just cery tart and sour. Will this mellow out after conditioning?

Sounds like your done. Ive never tasted that with 05. I wouldn't waste your time trying to condition that out.

 

[OleBrewing]

Sounds like your done. Ive never tasted that with 05. I wouldn't waste your time trying to condition that out.

I don't think I would call it done and dump. Everyones taste buds are different. It is a green beer at two weeks, depending on bittering hops, yeast in suspension can give some weird flavors. I would let it ride out and bulk condition. Since it is a pale ale I wouldn't worry about secondary fermentation vessal as long as you have a way to cold crash the entire carboy.

Back to us-05; it is a great yeast but I have found it hard to get it to drop out of suspension most of the time. If you are looking for a quicker turn around yeast like 18 days go with something like wl007, or nottingham. Of course research is the best as I am no expert. But I did stay at a holiday inn some time ago

 

[snow16]

Don't dump it yet! Is it an acetic (vinegar) sour-ness or just really tart? I agree that you should bulk condition until the yeast drops. It could take a while with US-05 - but unless it tastes like vinegar I wouldn't do anything but leave it where it is.

 

[GrainToGlass]

I would give it a chance to ride out. I had a Pumpkin ale with an acetic, sour, tart taste to it early on in the primary. I thought surely it was infected, but I gave it a couple more weeks to condition out. Came out perfectly fine! The sourness vanished and the pumpkin sweetness came back.

 

[DurtyChemist]

If it doesn't change in 2 weeks throw some Brettanomyces in there and ride it to 1.002.

 

[GilaMinumBeer]

Tasting your hydrometer is not a good indication of the beer.