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Advice
I need some opinions on this. I brewed a third batch of the 2008 BKB Spring Kolsch and all appeared to be fine. Transferred to the secondary and had to sample a little bit. The sample had a slight sour taste to it. You could taste the malt and the hops and it had a clean aroma to it but it was slightly tangy tasting. Nothing was floating on top of the wort and I had about three to four inches of residue up the side of the fermenter showing where active fermentation was . I did notice after a couple days that I had a small hairline crack in the top of the fermenter ( plastic bucket with lid) . The bucket still seemed to be holding most of the pressure and the air lock was bubbling especially if you put your hand on the lid. I used some silicone to seal up the crack when I found it to make sure nothing nasty got in or so I thought. Any thoughts as to why I would be getting a sour taste at this point? I have made this recipe twice and both times it turned out great but I will say I have never tasted it between the primary and secondary so they may have tasted this way as well. Used the Wyeast Kolsch yeast which is what I used before as well. Like I said there does not appear to be anything floating in the batch and other than that tart taste it seems fine. Could this possibly dissipate with conditioning? Thanks in advance for the help!
Almost sounds like you may have gotten a bit of krausen in your sample. Ever taste that stuff straight? Nasty. No matter what happens, I am sure you will keep the beer, so I would just let it ride in secondary as long as you can wait, maybe try a sample after a week or so and see if it is any different after settling. A good lagering clears that up nice too. If your bucket was still relatively airtight, I doubt anything was getting in. Sending good beer vibes your way!
thanks Thirsty!!! Appreciate the vibes and you are correct ...win, lose or draw I will probably keep it until the bitter end or at least until I am sure it is bad if that is the case.
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