Sourness

Discussion in 'Beginners Brewing Forum' started by Ostad, Jun 2, 2020.

  1. Ostad

    Ostad New Member

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    Hey guys,
    I'm a new brewer and i live in a country that beer doesn't get sold here. But we have non-alcoholic beer and the easiest way to brew is to add sugar and yeast to those alcohol free malt beverage. I've tried that method twice(first time with baking yeast and the second time with wild yeast extracted from raisins) but both of the times my beer had a hint of sour taste and sour smell. Do you know how can i get rid of that sourness?
     
  2. Yooper

    Yooper Administrator
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    Wild yeast generally will give you a sour flavor, since it's usually also with lactobacillus. Bread yeast isn't great, but if you use it try to keep the temperature low, like under 20C. If you use an airlock and keep it away from air, it may turn out better.
     
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  3. Ostad

    Ostad New Member

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    Thank you for your advice
    Do you know if there is a way to kill the lactobacillus?
     
  4. Nosybear

    Nosybear Well-Known Member

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    Not without killing the yeast. As Yooper says, keep it as cool as possible, once it's fermented keep it cold, that should help.
     
  5. Mark Farrall

    Mark Farrall Well-Known Member

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    Lots of lactobacillus struggle with hops. If you can get your hands on hops you could pre-boil the starter beer with them. Then add the sugar while it's still warm to help it dissolve then add the yeast once it's cooled.
     
  6. Nosybear

    Nosybear Well-Known Member

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    Good advice too.
     
  7. thunderwagn

    thunderwagn Well-Known Member

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    If you have other interests besides beer, bread yeast makes a fine mead.
     
  8. Zambezi Special

    Zambezi Special Well-Known Member

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    Yep, and apple juice makes cider :)
     
  9. Hawkbox

    Hawkbox Well-Known Member

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    Apple cider is ridiculously easy to make.
     

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