BroBride
Member
Hi all! My husband has had bad luck twice now with batches of beer that are very, VERY sour.
Is there a particular thing that contributes to this? ie: sterilization technique, fermentation time, etc?
Or, can it be a combination of things?
Thanks for helping me out with a very newbie question!
Cheers!
Is there a particular thing that contributes to this? ie: sterilization technique, fermentation time, etc?
Or, can it be a combination of things?
Thanks for helping me out with a very newbie question!
Cheers!