My second batch of beer was an IPA, which turned out relatively good, considering how much of a novice I am! It had a malty sweetness and nice bittering which balanced itself out as I went through the batch. My problem is that I have about a dozen bottles left and the last few that I've tasted seem to have a sour quality to them. The sweetness is gone completely and they are pretty unpleasant to drink now. I don't know if it's in my head, but it also seems that these last few taste more carbonated than the first 2/3 of the batch. What could be the cause of this sour flavour and general nastiness that this batch has become?
Sour taste from last bottles
- Thread starter -Liam-
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Arrheinous
Well-Known Member
How long have you been drinking the batch for?
Let's say something got to it early on and infected the whole batch. Sounds like it could have been at bottling time. By the time you've gotten around to drinking most of the bottles the effects of the infection might have started to show up and you could tell something was off.
If you're using a bucket to bottle do you sanitize in and around the spigot? That seems to be common to forget and if you've got left over beer in there from last time it will mold.
Let's say something got to it early on and infected the whole batch. Sounds like it could have been at bottling time. By the time you've gotten around to drinking most of the bottles the effects of the infection might have started to show up and you could tell something was off.
If you're using a bucket to bottle do you sanitize in and around the spigot? That seems to be common to forget and if you've got left over beer in there from last time it will mold.
I bottled the beer about 6 weeks ago, I think. I was very thorough with the santising of my bottling bucket, although I'm not sure I remember taking the spigot apart to clean. I may have just run sanitiser through it. Does it normally take this long for an infection to show up, post bottling?
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ja09
Well-Known Member
Yes, because the total amount of unwanted cells are usually very small in the beginning, and hiding in scratches. It can take weeks to months for them to multiply enough to show up in the flavor profile if the sacc has already done the majority of the work. It could be anywhere in your process. If you'd like to slow the souring even further, refrigerate the bottles.
As a precaution I think I'd clean the bottles thoroughly before reusing too. That means treating them as if they were new to the inventory so they get an oxyclean soak and all that.
Arrheinous
Well-Known Member
Six weeks sounds about right for something like this. I've had past beers get a little off back before I started using things like StarSan for sanitizer and not just cleaners.
It sounds like you have an infection, whatever the infection it is fermenting whatever is left in the bottle which is why they are not as sweet and carbonation has increased.look this site is awesome Cubancigarbest
Id watch out for bottle bombs...
Id watch out for bottle bombs...
