Fermentation stop to fast (2nd time 2nd bach)

[Mastoras007]

Hello again.
Today after 3-4 days at 2 selcius my beer is clear enough to keg, next days depending job i will.
I feel a sour taste but I'm not sure about that sour, can't explain it.
It's something between "this beer is sour" and "No it's not sour"
The hop bitterness is not present, and a light taste of alcohol coming to mouth.
Is drinkable, i will keg and i will drink, but why is that feeling of sour taste, beer is not infected i don't think this is a infection, can this happen from not good ph during mash? As i said my pH was high about 6,6 as i remember, can this come from grains? I used pale ale and carapils,
Maybe need some more time? Or is this happening because the bitterness missing?
I want to try reuse yeast, any recommendations? (Us 05)
I will post some photos

 

[Zambi]

It sounds good enough to carbonate it.
The fizz has a big effect on the taste. So has the temperature
Just go ahead.

My ginger beer was definitely on the sour side before kegging it. After carbonating and a couple more days it turned out very nice

 

[Craigerrr]

keg it, and get it carbonated, then let us know how it is

 

[Mastoras007]

And cheers!!!
Taste good, but not bitter, it's good anyway,
A little bit cloudy because of carapils i believe, sour is not present

 

[Minbari]

And cheers!!!
Taste good, but not bitter, it's good anyway,
A little bit cloudy because of carapils i believe, sour is not present
View attachment 29385
View attachment 29384

Look damn good, man. Give it more time, it will clear.. that head is perfect.

Bitterness is mostly controlled by the alpha-acid of the hops in the boil. High AA hops (above 10%) and more time in the boil will determine alot of it. Adding gypsum will also accentuate the bitter.

 

[Mastoras007]

Look damn good, man. Give it more time, it will clear.. that head is perfect.

Bitterness is mostly controlled by the alpha-acid of the hops in the boil. High AA hops (above 10%) and more time in the boil will determine alot of it. Adding gypsum will also accentuate the bitter.

I lost a lot of bitterness because of the bags I use.
My next batch is fermenting now, with hops in to it,
I will enjoy this one until next is ready!

 

[Zambi]

It looks good to me!

 

[Minbari]

I lost a lot of bitterness because of the bags I use.
My next batch is fermenting now, with hops in to it,
I will enjoy this one until next is ready!

If you can find one, a hop spider works great. Allows the hops to diffuse well and keeps all vegital stuff out of the boil.

 

[Craigerrr]

I lost a lot of bitterness because of the bags I use.
My next batch is fermenting now, with hops in to it,
I will enjoy this one until next is ready!

Shazam!
Drinkable beer!
Nice work!
Your beer looks great, it will clear up, unless you drink it up before it has the chance.
Clarity is nice, but not necessary.
I use bags for hops in the boil, I think you just need to make sure the bag is plenty big, or two use multiple bags with smaller amounts of hops.

 

[Mastoras007]

Theanks guyse!
I start to use bleach for sanitize before star san,
This time my bucket had no smell of beer after 1 hour in bleach solution,
Let's see what is going to happen on next batches, seems to going good

 

[Minbari]

Theanks guyse!
I start to use bleach for sanitize before star san,
This time my bucket had no smell of beer after 1 hour in bleach solution,
Let's see what is going to happen on next batches, seems to going good

Make sure you rinse it many times! Chlorine in beer will cause chlorophenols which has a medicinal or bandaid flavor.

 

[Craigerrr]

Theanks guyse!
I start to use bleach for sanitize before star san,
This time my bucket had no smell of beer after 1 hour in bleach solution,
Let's see what is going to happen on next batches, seems to going good

Soaking in bleach really isn't necessary. After almost 80 batches of beer, I have not used bleach (chlorine) once.
All plastic equipment will retain some smell of beer, and or hops, there is no harm in that.