Wort tastes carbonated?

[grixorbatz]

I transferred a Belgian Westy 12 all-grain clone to secondary and when I tasted the wort is was very tingly on the tongue - like it was carbonated. I routinely sample wort for my beers and I've done this one before. This is something I hadn't encountered so I'm just interested on the reflections of perhaps more experienced members.

Does this mean anything? Good/bad/indifferent? Any action I need to take while it's still in the secondary?

Thanks.

-G

 

[ShadyBrewer]

It's normal. The yeast releases co2 and during fermentation it'll taste carbed


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[TrustyOlJohnson]

I transferred a Belgian Westy 12 all-grain clone to secondary and when I tasted the wort is was very tingly on the tongue - like it was carbonated. I routinely sample wort for my beers and I've done this one before. This is something I hadn't encountered so I'm just interested on the reflections of perhaps more experienced members.

Does this mean anything? Good/bad/indifferent? Any action I need to take while it's still in the secondary?

Thanks.

-G

Youre experiencing "residual carbonation". What temp was it fermed at? I jus made a Pilsner that was so good and carbonated that i almost didnt want to lager it lol


"Sometimes Im right half of the time ...."