Sour taste

[jhuff]

I tried a basic Hef, and it turned out sour. I've researched this and it sounds like acetaldehyde. I read that it might be able to be conditioned out. Has anyone ever had this? How long does it need to condition or should I just dump it? Thanks!

 

[fishsniffer]

Don't dump it.

If it's bottled keep it and try one a week to see if it improves.

If it's kegged use the whole keg as a high powered assault rifle target in your backyard as to A) relieve frustration and B) Shooting stuff is fun.

The second suggestion should not be attempted at home.

 

[JonK331]

Sour like vinegar?

 

[jhuff]

It's bottled and it's sour like green apples. It also has a little sweet hint.

 

[jhuff]

It's also been bottle for about 8 weeks now. I've been trying one every week since 3rd week.

 

[SenorPepe]

Dude, I don't know. I had an extract batch that tasted like sour green apples. Thought it was green and forgot about it. Came back 4 months later and it tasted the same. I actually on multiple occasions thought it was a bottle of Graff. Not good. But if it's just green, it will condition out. Give it some time.

 

[remman4]

Could be infected with acetobacter which would lend a vinegar quality

 

[ReverseApacheMaster]

You probably fermented way too warm. It will not go away.

 

[jhuff]

Not too warm. I live in WA and my house never gets over 70.

It started off very active in the primary, after 4 days, it went into the secondary for a week. It stopped bubbling altogether and it had three days of same hydrometer readings (1.014). I used DME as a primer. Just want to know if there is a fix i.e. time or should I give up an move on.

 

[JonK331]

What's the pressure like in your bottles? Increasing? What do you use to sanitize.

 

[jhuff]

Little pressure release. I use iodophor to sanitize. As an experiment, I added a little more yeast to 2 bottles and recapped. Two weeks later and no difference.