BayernOasis
Member
- Joined
- Jan 22, 2021
- Messages
- 8
- Reaction score
- 1
Hi
I was about to cold crash my fermenter last night and took a sample of my first ever true pilsner lager. It tasted quite tart and sour... is this am infection or possibly acetaldehyde and what is the best way to get rid of it and save the lager?
I did a complete 90 minute boil on the German pilsner malt and created a 1.5L starter using saflager 34/70... about 2 weeks fermentation and increasing the temperature to 18C for the last few days. My sanitation with this was also diligent.
Someone else suggested lagering and fining with gelatin... as this sourness may even out over several weeks.
Any ideas on what this could be and whether this would work? I was even thinking about adding another yeast starter at bottling in order to clean up the lager?
Thank you
I was about to cold crash my fermenter last night and took a sample of my first ever true pilsner lager. It tasted quite tart and sour... is this am infection or possibly acetaldehyde and what is the best way to get rid of it and save the lager?
I did a complete 90 minute boil on the German pilsner malt and created a 1.5L starter using saflager 34/70... about 2 weeks fermentation and increasing the temperature to 18C for the last few days. My sanitation with this was also diligent.
Someone else suggested lagering and fining with gelatin... as this sourness may even out over several weeks.
Any ideas on what this could be and whether this would work? I was even thinking about adding another yeast starter at bottling in order to clean up the lager?
Thank you