Jonez
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- 18/1/09
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Hi all,
My batch of Coopers Draught has been brewing for 5 days now (since Monday morning), it was bubbling slowly but steady until Thursday night. I took a sample on Friday morning and measured an SG of 1.006. I tasted that sample and got a bit worry because it seemed like it had been contaminated (sour taste)...
I was hoping to add some fining on Friday night and bottle tomorrow, but now I am a bit unsure. I put the sample I took on Friday in the fridge (on a beer bottle with some finings) and tasted it again this morning. It was better. The sour taste has almost gone and it felt a bit bitter instead. The SG today was 1.006 again but I notice there are some burbles still coming although it may be one every hour or so. Can it be that moving the fermenter produced some extra burbles?
Also the sample I took was real cloudy on Friday and this morning it had a nice clear colour. The bottle had a finger width of yeast in the bottom and the sample would have been only about 1/3 of the a 375ml bottle.(just enough for a SG reading)
Given all these facts, is it advisable to add finings now? or is the yeast still working?
How can I explain the sour taste which is not present when chilled?
Note
My brew has been sitting in room with a temperature range 24 - 27 deg. I have measured this with a digital term that records max and min every day. On top of that I have been using the wet towel and frozen PET bottles around the fermenter.
I was given the yeast and hops. Yeast is SAFALE but don't remember the code but I could ask.. The hops are East Kent Goldings, (around 3g added to the hot mix and around 5g to the cold mix in the fermenter before adding the yeast.
Thanks
Jonez.
My batch of Coopers Draught has been brewing for 5 days now (since Monday morning), it was bubbling slowly but steady until Thursday night. I took a sample on Friday morning and measured an SG of 1.006. I tasted that sample and got a bit worry because it seemed like it had been contaminated (sour taste)...
I was hoping to add some fining on Friday night and bottle tomorrow, but now I am a bit unsure. I put the sample I took on Friday in the fridge (on a beer bottle with some finings) and tasted it again this morning. It was better. The sour taste has almost gone and it felt a bit bitter instead. The SG today was 1.006 again but I notice there are some burbles still coming although it may be one every hour or so. Can it be that moving the fermenter produced some extra burbles?
Also the sample I took was real cloudy on Friday and this morning it had a nice clear colour. The bottle had a finger width of yeast in the bottom and the sample would have been only about 1/3 of the a 375ml bottle.(just enough for a SG reading)
Given all these facts, is it advisable to add finings now? or is the yeast still working?
How can I explain the sour taste which is not present when chilled?
Note
My brew has been sitting in room with a temperature range 24 - 27 deg. I have measured this with a digital term that records max and min every day. On top of that I have been using the wet towel and frozen PET bottles around the fermenter.
I was given the yeast and hops. Yeast is SAFALE but don't remember the code but I could ask.. The hops are East Kent Goldings, (around 3g added to the hot mix and around 5g to the cold mix in the fermenter before adding the yeast.
Thanks
Jonez.