Vinegar taste I think

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Im getting ready to bottle an all extract Muntons Wheat. When I took my
last hydrometer reading I took a sip and too me it was pure vinegar,
which after reading can be from bacteria I was sure I sanitized
everything fine. Before I dumped the whole batch I let my wife taste
it, who is no beer drinker, she thought it was the best batch I have
made thus far???? She even said "now this is a beer i could drink." I
guess im going to go ahead and bottle it to see how it comes out after
conditioning. Any input on this


Thanks
LB


Re: Vinegar taste I think


throw it out, especially if the wife likes it, ya dont want her getting a
taste for beer and then drinking all you hard work.
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Re: Vinegar taste I think



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...

Was it really "vinegar" or just "sour" ...

I've had lactic acid bacteria (lactobacillus) infections which make it
sour, but it doesn't taste/smell like vinegar.  Lactobacillus can ferment
in a bottle/bucket without O2, but vinegar making bacteria (acetobacter)
need a good bit of O2.  So, unless you are trying, it is not likely
you'll have enough O2 exposure for vinegar (but it is possible).

Regarding improvement over time, sorry... but the acid will not go away
(if that is what you are tasting).  (I even tried to neutralize the lactic
acid once with baking soda solutions ... which worked, but it wasn't
drinkable).  If it *is* acid, it will only get worse for a while; so to
minimize that, once carbonated, refridgerate it all to slow the bacteria.

If the wife likes it, give it to her, or use it as a food ingredient,
to boil bratwursts, etc.  (Some people actually like sour in their beer -
like the wheat beers and the Belgian lambics).



Re: Vinegar taste I think


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bacteria >(acetobacter) need a good bit of O2.  So, unless you are trying, it is
not likely you'll have >enough O2 exposure for vinegar (but it is possible).
How much O2 are we talking about like an open lid, a leak in the lid,
or stirring to add O2?
Another thing is there was a "sludge" on top of the beer other than the
normal foaming from fermentation, at the time I just figured it was
something to do with the wheat beer. the day before I bottled it all
fell in and settled so I wasnt too worried about it. Any thoughts on
that.
Well I went ahead an bottled it anyway, Maybe it was just a sour wheat
taste and I wasnt ready for it. Ireally didnt notice a vinegar smell.
Hey might as well see if its dirnkable after carbonation. If not I can
dump it then, or "use it as a food ingredient,
to boil bratwursts, etc". So wish me luck and in 1+ weeks I'll let you
know. Well thanks for putting up with my rambelings the closest other
homebrewer runs the hb shop where i get my stuff 30 mi away. I have
alot of wine brewers but no beer.

Thanks
LB


Re: Vinegar taste I think



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I've never made vinegar, but I think that they at least use cheesecloth
instead of a lid...  so it is a good bit more than just a leaky lid (and
during active fermentation there a solid flow OUT of any leaks anyway).


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No thoughts, I've not made a wheat ... I suspect that it was nothing
unusual.


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Could be because from the BJCP guidelines, a wheat can be tart:
Flavor: ... A tart, citrusy character from yeast and high carbonation is
    often present. ...
and Aroma: ... aromatics can include a light, citrusy tartness, ...


Derric


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