Chris urbanczyk said:I made two batches with prehopped Laglaander extracts. Ready to make a third but noticed a slight sour aftertaste on both of my two batches. Is that normal? Can I avoid this aftertaste?
Powersurge said:I made a cider one time that had this problem. It was the sulpher dioxide that contributed to it. Aging solved this problem. Ciders age well but beers do not. You may also have bacteria contamination. How sanitary were you?
D-brewmeister said:How fresh was the extract? Liquid extract has a distinct lifespan, and the hopped type degrades even more markedly. (If almost all hop aroma degrades durring the course of a 1 hour boil, leaving only the bitterness, imagine what happens to the hop profile durring the dehydration process!) I once made a prehopped mr. beer Old english bitter, and it had a distinct cidery, sour taste. I am quite sure that it wasn't a infection, just stale ingredients. For better taste, use unhopped malt extract, from a source that is sure to get you fresh stuff, add your own fresh hopps, and steep some crushed specialty grains to lend the wort a fresher flavor. It'll be twice as good as the prehopped junk. There are lots of folks on here doing the partial mash/ grain steeping method to help you out there. Good luck on your future brews!