Tripel turned out sour

[andrijas]

Hello everyone!

I was brewing a tripel karmeliet clone and I just tasted it for the first time....and it is sour

The recipe called for

Pilsen (2 row) 72.5%
Wheat Malt 5.2%
Aromatic Malt 3.1%
Flaked Oats 2.6%
Flaked Barley 2.6%
Flaked White Wheat 2.6%
Cane Sugar 11.4%

+ orange zest (I might have sqeezed a bit of 1 orange in whole 8 gal batch during boil)
+ coriander seed

+Tettnanger
+Saaz

Now, the beer has been in primary for 2 weeks and the fermentation finished according to my hydrometer. I poured beer in bottles and after another 2 weeks I just opened one.

The taste is good (beer like, doesn't smell "spoiled"), but sour (like lemon). Should I let it age more (is the beer still "green"?) or did I screw something up?
I disinfected bottles, fermentor, everything that could lead to beer infection, so I really doubt it's an infection (plus, there were no visible signs of infection on top of the beer after primary).

Any ideas?

 

[sweetcell]

did you zest your own orange, by hand? or did you use dried orange peel from the shop?

 

[glugglug]

What yeast did you use?

 

[andrijas]

zested by hand, then put it in boil for last 15 minutes, removed after boil was over

 

[JonM]

Well, tripels are pretty big beers (I didn't see what the OG was), so Id say two weeks in primary and two weeks in the bottle is WAAAAAAYYYYY too early to make any judgment about what the final beer will be like. It'll have some "green" flavor for a while. Just leave it be and try again in a couple weeks or a month.

 

[andrijas]

OG was 1.078, after 2 weeks yeast activity was gone and hydrometer showed it was ready for bottles (can't remember FG). So keep it locked for a month or so? Can it finish better even if left in bottle?

Yeast was mix of 2: T-58 and S-33 (fermentis dry yeast)