Sour'd IPA?

[toiletjocky]

Hey Guys I've been leaching info from this forum for months now and finally thought I would start a thread.

I recently brewed what I hoped would be an AWESOME kit as my third and final kit brew. It was the Brewer's Best: PSA (Palisades, Simcoe, Amarillo) Ale. When I was brewing everything went great. Wort tasted awesome. It was in a bucket for just over a week and then went to a carboy. In the transfer it got pretty aerated and sat for 2 weeks. When I opened a bottle after about 10 days it tasted like what I Imagine God would bathe in. It was GREAT!!!!!! about a week later it was still really good. Then I just opened one after about 4 weeks and it was undrinkable. I spilled a beer out for the first time in my life. and cried a little. It was pretty sour. I don't like most Sour styled ales. and this was far more sour than most. I assume something went wrong.

I just opened a second one and a very similar flavor emerged. It was semi-sour. not as bad as the first but definitely noticeable. This one I drank but it still wasn't the euphoric beer it was just a few days ago.

I guess all this is leading to my question. does aeration develop a sour flavor or do you think it snuck in elsewhere?

-Danny!

 

[Homebrewtastic]

Sourness isn't an oxidative flavor. Sounds like you got a wild bug in there. Could be pedio or lacto.

If the first couple bottles tasted good then it might be isolated to individual bottles. That or the bugs took a little time to grow in the bottles and weren't noticeable at first.

 

[the_bird]

Yeah, oxidation is a more stale, wet-cardboard kind of flavor. Were these beers overcarbed, or especially foamy when you opened them (which would indicate the presence of a wild bug)?

 

[toiletjocky]

No cardboard flavors... and not perticularly carbonated. I sure hope it was something isolated a to a few bottles. I shared making this brew with a friend of mine and his were all delicious... except he finished them all in week 3 of bottle conditioning.