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Ugh...
I brewed a dry stout last Sunday, by bed time it was chugging along, by morning there was a good head of krausen on top, and the airlock was very active. By Wednesday morning the air lock activity had completely stopped. I left it until this afternoon, still no airlock activity, and now no krauzen. Decided to check the gravity, I am so upset, I don't remember what it was. I tasted it, and it was so sour and bitter that I nearly spit it out, still have a bad taste in my mouth.
BIAB
Recipe
6 gallons strike water, recipe called for 167F strike temp
60 minute mash @ 150F
10 minute mash out @ 167
sparged enough to replace lost water
OG target 1.049
FG target 1.012
4.85 ABV
6 lbs Crisp MAris Otter Pale Ale
2 lbs OiO Barley Flakes
1.25 Simpsons Roasted Barley
2 Oz East Kent Golding Hop 60 minutes
What happened
When I added the grains the temperature only came down to 160F, took 35 minutes to get temp down under 152.
left it for another 60 minutes at 151.7.
I did not know that I could add water to cool down to mash temp... so I just waited.
Pitched Safale S-04 @ 67F
Actual OG was 1.048, at this point it tasted really good.
I was very diligent with sanitation (StarSan), at least I feel that I was.
I checked the gravity on my pale ale after discovering the sour porter, gravity appears to be where it should be after almost 2 weeks, and it tastes great.
Any idea what would cause the failed ferment, and the sour taste?
Thank you, Craig
I brewed a dry stout last Sunday, by bed time it was chugging along, by morning there was a good head of krausen on top, and the airlock was very active. By Wednesday morning the air lock activity had completely stopped. I left it until this afternoon, still no airlock activity, and now no krauzen. Decided to check the gravity, I am so upset, I don't remember what it was. I tasted it, and it was so sour and bitter that I nearly spit it out, still have a bad taste in my mouth.
BIAB
Recipe
6 gallons strike water, recipe called for 167F strike temp
60 minute mash @ 150F
10 minute mash out @ 167
sparged enough to replace lost water
OG target 1.049
FG target 1.012
4.85 ABV
6 lbs Crisp MAris Otter Pale Ale
2 lbs OiO Barley Flakes
1.25 Simpsons Roasted Barley
2 Oz East Kent Golding Hop 60 minutes
What happened
When I added the grains the temperature only came down to 160F, took 35 minutes to get temp down under 152.
left it for another 60 minutes at 151.7.
I did not know that I could add water to cool down to mash temp... so I just waited.
Pitched Safale S-04 @ 67F
Actual OG was 1.048, at this point it tasted really good.
I was very diligent with sanitation (StarSan), at least I feel that I was.
I checked the gravity on my pale ale after discovering the sour porter, gravity appears to be where it should be after almost 2 weeks, and it tastes great.
Any idea what would cause the failed ferment, and the sour taste?
Thank you, Craig