What kind of sour? A mild tartness could arise from ingredients like acidulated malt or acid to control mash pH. But it's most likely some form of lactobacillus contamination. If there's no unpleasant "funk" to go with it, you'll be okay, the beer will just become tarter, more "Berliner Weisse" like. Unfortunately, that kind of infection is rare.Okay, so after 2 weeks, this brew (The Grad Student), tastes fairly decent. Not great, but no bottle bombs as I was worried about.
It has a healthy head, and maintains it well. Has a slight sour off taste, but very drinkable. I made this batch with softened water, not knowing any better, and I did struggle getting down to mash temp. I am going to brew this recipe again with RO water, and get some PH strips and whatever it is that I need to adjust the PH as needed. I will save a few from this batch for direct comparison when the next batch is ready. BTW, got some new equipment from the family for my birthday, including John Palmer's book How to Brew, you know, just a little lite reading...
Cheers!
Honestly, I don't measure either, just pour in. And I sanitize the hell out of everything. I have some wort downstairs from my last batch, four days ago, in a sterile container, still no sign of bacterial activity. And you're right, you can use a lot less if you're willing to soak for a while.That’s a lot of bleach. Clorox says to use 2 teaspoons per gallon of water to sanitize. You’re suggesting 76.8 teaspoons per gallon. I just splash some in the laundry sink without measuring. Also, for those who are wondering, bleach and stainless steel don’t play nice together.
Just curious... what are you waiting for? Pitch that yeast!Honestly, I don't measure either, just pour in. And I sanitize the hell out of everything. I have some wort downstairs from my last batch, four days ago, in a sterile container, still no sign of bacterial activity. And you're right, you can use a lot less if you're willing to soak for a while.
I don’t soak at all, at least not by intent. I handwash my utensils in a Dawn dishwashing liquid and Clorox combination. Rinse, and use.Honestly, I don't measure either, just pour in. And I sanitize the hell out of everything. I have some wort downstairs from my last batch, four days ago, in a sterile container, still no sign of bacterial activity. And you're right, you can use a lot less if you're willing to soak for a while.
Plain water here - no soap in my brewery - hot rinse when done, sanitize thoroughly before using. If I need to soak, it's in a PBW-knock-off, One Step. If I really want to make sure things are as sanitary as I can get them, I pull out the bleach for a nice, long soak, particularly if there's a biofilm or staining.I don’t soak at all, at least not by intent. I handwash my utensils in a Dawn dishwashing liquid and Clorox combination. Rinse, and use.
Almost identical to mine... One Step, Star-San, then for the HLT and Boil Kettle, Bar Keepers FriendI use oxyclean and starsan primarily. Sometimes barkeepers friend if I need to make my kettle shiny again.