Sour stout?

[bmd2k1]

Made a Simply Stout to exact specs using S05 & fermenting in mid60s.

Everything was sanitized via San-Star.

After aging in bottles for a couple months...there's a sour taste to the beer.

Any thoughts what might have gone wrong? Guess if I was a sour beer fan...it would be great [emoji12]

 

[TwistedGray]

Guess if I was a sour beer fan...it would be great [emoji12]

Probably not given that you didn't do that intentionally. Do the bottles have a normal carbonation level ... that is, a carbonation level you anticipated?

Infection would be my guess.

 

[ong]

Probably a lactobacillus infection. Looking at the top of the liquid through an unopened bottle, do you see a “skin” on the surface?

 

[TwistedGray]

^ it would be thin and white

 

[bmd2k1]

No skin on top of any.

 

[bmd2k1]

Just opened 1st bottle of an Amber Ale...done with S04....also slightly sour :-(

Argh!

 

[bmd2k1]

Could it be the tendency of S04 & S05 ?

 

[bmd2k1]

carbonation level is great!

 

[bleme]

My guess is that what you are tasting is what people refer to as "extract twang". Some people are more sensitive than others and some extracts are worse than others.

 

[NGD]

This is probably a dumb question, but could to much residual Starsan cause this issue? I’m talking like a quart or more? Perhaps leftover cleaner?

 

[bmd2k1]

This is probably a dumb question, but could to much residual Starsan cause this issue? I’m talking like a quart or more? Perhaps leftover cleaner?

Everything gets covered in Star-San and then its drained off....so max was maybe a few bubbles. I've done a bunch of different ciders which all turned out great...and a porter late last year...also no issue. Both of these "tart" extracts came from Midwest.

 

[bmd2k1]

...and both beers smell great....no off / sour smell at all [emoji43]

 

[NGD]

...and both beers smell great....no off / sour smell at all [emoji43]

I was hoping a few more people would have chimed in by now, mainly to satisfy my own curiosity.

I see that you also make cider and wine. Is there any chance your using the same fermenters? Are they glass, plastic or stainless? Seems odd that there are no off smells and the typical layer of webbing on top.

 

[bmd2k1]

I was hoping a few more people would have chimed in by now, mainly to satisfy my own curiosity.

I see that you also make cider and wine. Is there any chance your using the same fermenters? Are they glass, plastic or stainless? Seems odd that there are no off smells and the typical layer of webbing on top.

I use Speidel hdpe fermentors.....completely cleaned & sanitized.

At this point I'm chalking it up to my combo of well water & S04 yeast. Next beer will be using bottled spring water.

 

[ajbosley2015]

I use Speidel hdpe fermentors.....completely cleaned & sanitized.

At this point I'm chalking it up to my combo of well water & S04 yeast. Next beer will be using bottled spring water.

I think the issue is that you are using the same fermenters for cider and beer. Im not saying it is a disaster waiting to happen, but brewing a beer in a fermenter that had cider in it is probably going to lead to some souring as time goes on. Sanitation will not prevent this.
Similarly, if you have done any heavy flavoring in non-glass fermenters, expect a lasting flavor from this to permeate everything that ever goes in it. (Example, I have brewed a jalapeno Irish Red, fermented in a big mouth; this fermenter can only be used for pepper beers now, my first batch in it after the jalapeno still picked up some jalapeno flavor)

Don't question your sanitation, just understand the underlying cause is probably prior fermentation of cider