From the HBD Archive
Subject: Sourness
Date: 1989-02-15 18:26:46 GMT

I have been brewing from extract kits for a couple of years
on and off, something like 15 batches. I'm sold on the
concept, but disappointed in the results. My problem
is that everything I brew has a certain off-taste, which
I can best describe as "sour". In the good batches, it
is only an odor, but in the lousy batches it is a dominant
flavor. It may be associated with excessive foaminess in
the bottle (statistics are sparse). Figuring this for an
infection, I have taken several steps:

- Become fanatic about sterilization (I use clorox
solution, rubber gloves, boil non-meltables,
boiled and cooled water, no dry hopping, prime
with boiled corn sugar syrup;

- Reduced everything to as simple a procedure as
possible (no specialty grains, 1-stage ferment,
dry yeast) - I realize I'm sacrificing taste,
but I'm trying to isolate the problem;

- Tried changing the venue several times (three
locations in two houses);

But the problem remains. I've never had anybody's homebrew
but mine, so I don't have a wide range of tasting experience.
Am I missing something? Or do extract brews just taste like
this normally? I'd appreciate any advice.


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.