I keep getting a recurring sour or tart taste in the last 7 or so batches I have brewed. They all were lighter beers done all grain BIAB. The first time I noticed it was in a hefe I brewed and the tartness just took over all the delicate yeast flavors and all I could taste was tart. Now fast forward to my current batch in the keg and carbed up. It was a blue moon style clone and all I taste is tart again. BTW the tart hefe was brewed for 10 days then bottled for 3 weeks. I did a batch of cream of three crops that was crashed on day 10 then fined and gased in a keg for 4 days. Tasted tart also.
1.Is it possible that a low amount of acid malt could cause this? Like 3-4%? I have used acid malt in all these batches to drive pH down.
2.Is it possible that tartness is just from the beer not aging long enough? The current one in the keg now that tastes tart was brewed exactly 2 weeks ago.
3.If it was an infection would the sour taste develop that quick ie within 2 weeks?
Any help would be great! Thanks for reading!
1.Is it possible that a low amount of acid malt could cause this? Like 3-4%? I have used acid malt in all these batches to drive pH down.
2.Is it possible that tartness is just from the beer not aging long enough? The current one in the keg now that tastes tart was brewed exactly 2 weeks ago.
3.If it was an infection would the sour taste develop that quick ie within 2 weeks?
Any help would be great! Thanks for reading!