Croucho Posted February 8, 2020 Share Posted February 8, 2020 About my last 5-6 batches have a sour taste. The sourness varies in intensity but is this simply dirty bottles? Sometimes I primary ferment for one week in hotter weather and two weeks in cooler temps. Can bottling my brew early or late give it this sourness or is the only variable the assumed “dirtiness” of bottles. Your thoughts are appreciated brewers. Croucho Link to comment Share on other sites More sharing options...
ben 10 Posted February 8, 2020 Share Posted February 8, 2020 Sour comes from infection. I like sour beers and put lactobacillus bacteria in some to create this. Link to comment Share on other sites More sharing options...
Lab Cat Posted February 8, 2020 Share Posted February 8, 2020 I doubt the sour taste has anything to to do with your ferment times, mine vary and never had a sour batch. You have to clean and sanitise your FV, spoon, strainers etc before doing anything else, then the same with your bottles at bottling time. That prevents infection. Link to comment Share on other sites More sharing options...
Malter White Posted February 9, 2020 Share Posted February 9, 2020 I've never had a brew go sour but I think if your ferment temperature is too high it causes the yeast to give off funky flavours. What temps are you fermenting at and with which types of yeast? Link to comment Share on other sites More sharing options...
Croucho Posted February 9, 2020 Author Share Posted February 9, 2020 Temp is 22-24.c just Sachet yeast. Best sanitizer you’ve used , lab rat? tia guys Link to comment Share on other sites More sharing options...
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