big78sam
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- 15/11/08
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Hi all,
I have been brewing for over a year and have never had an infection but I think I probably have one now with my first AG, BIAB in an urn. There is a sour aroma and flavour from the beer after a week in primary. Like the aroma of yeast trub, just stronger with a sour twang. Possibly a sour milk taste??? Tasted OK straight from the cube.
Below is a brief description of the factors that I think could have influenced the result:
Thanks Sam
I have been brewing for over a year and have never had an infection but I think I probably have one now with my first AG, BIAB in an urn. There is a sour aroma and flavour from the beer after a week in primary. Like the aroma of yeast trub, just stronger with a sour twang. Possibly a sour milk taste??? Tasted OK straight from the cube.
Below is a brief description of the factors that I think could have influenced the result:
- Didn't get a "rolling" boil, more of a strong simmer. I had issues with the urn. Temp was 95 and was kept at this for over an hour during hop additions etc
- I sterilized all fermentation equipment as normal (as I mentioned, this has always done the job for extracts)
- The urn, and cube were used for the first time but I had placed boiling water in the cube for 10 minutes and shook a few times, then sanitised, then rinsed with boiled water then wort into the cube at high temp
- I mashed for 90 minutes.
- I pitched at too high a temp, around 28 degrees but placed in a fridge which I had just switched on with some frozen PETs. I don't know how long until it fell to 20, at least 6 hours
- Fermented at 18 to 20 degrees, got to 23 once for maybe 12 hours.
- Recipe was DSGA, with US05. I didn't rehydrate
- It was a new tap, but I had placed in boiling water for 10 minutes and then ran heaps of sanitizer through the tap before using.
- SG after a week is 1009 and there was a lot more bubbling from the ferenter when I racked to secondary than normal even though I didn;t tsir it up any more than usual.
Thanks Sam