Riddle me this (sour beer content)

[Evan B]

So I just ended up with the 978948734th infected batch this year. I'm convinced it's an ambient funk, because I've changed out my cold side a few times over with no change in results. I've never once had a problem with infections until moving in to this place. It's getting old, and I'm kind of wishing that I had taken the opportunity last month to move in to another place.

Sooooo, I think I want to try to make the best of the situation. I know many have talked about doing this, but never heard of any results. The beer is a Scottish 80/, and the infection is sour. I'm thinking I have little to lose by pitching one of the sour blends from Wyeast or White Labs and seeing what happens.

Thoughts? Advice? Encouragement? Discouragement?

[BDawg]

Lactic sour or Acetic sour? Any diacetyl?

[Evan B]

Lactic sour or Acetic sour? Any diacetyl?

no diacetyl. i'm leaning toward lactic sour at the moment, but it's still pretty tough to tell. i'd need a more experienced palate to help me decide for sure. if it's acetic, i'll probably dump it

[Mylo]

Lactic sour or Acetic sour? Any diacetyl?

no diacetyl. i'm leaning toward lactic sour at the moment, but it's still pretty tough to tell. i'd need a more experienced palate to help me decide for sure. if it's acetic, i'll probably dump it

Well, does it taste more like a Flanders sour (slight vinegar - acetic), or a Berlinerweiss sour (clean - lactic)?


Mylo

[ipaisay]

where do you crush your grains? Try crushing grains a day or two before you brew if your are crushing your grains next to your brew equipment. This would only be responsible for a lactobacillus infection.

Switch out different sanitization chemicals from time to time as well. Make your next batch a low hopped, simple malt bill and just focus on cleaning everything to see where you are in your new process.

Always clean your brew equipment right after you are done with it!

[Evan B]

where do you crush your grains? Try crushing grains a day or two before you brew if your are crushing your grains next to your brew equipment. This would only be responsible for a lactobacillus infection.

Switch out different sanitization chemicals from time to time as well. Make your next batch a low hopped, simple malt bill and just focus on cleaning everything to see where you are in your new process.

Always clean your brew equipment right after you are done with it!

I never crush my grains anywhere near my stuff for that reason. Most all my beers are typically lower hopped, smaller beers, and my equipment gets cleaned immediately. I've been brewing 20+batches per year for 5yrs now, and never had these issues until this apartment that I moved in to earlier this year. I'm quite literally at a loss for what I can do. The only other step I can take that I haven't tried yet is completely enclosing my system by switching to a counterflow chiller, and putting a valve on my brew kettle. that will keep from having the wort exposed to the air after boiling.

[DannyW]

Take samples from each step of the cold side and put them in baby food jars or mason jars. Keep them on the counter where you can watch them. You should be able to see which samples get funky fast - the earliest step that gets funky is your culprit.

[crupp]

Take samples from each step of the cold side and put them in baby food jars or mason jars. Keep them on the counter where you can watch them. You should be able to see which samples get funky fast - the earliest step that gets funky is your culprit.

That's an awesome idea!