Hi, on Sunday afternoon I set a honey raspberry ale fermenting, and by
nightfall it was blowing the water out of the airlock, and for the
next 24 hours or so it was simply foaming through the airlock. There
were even bubbles forcing there way around the gromit.
Just before I had sealed the fermenter I tasted the brew, and it was
fruity and very sweet and tasted great. By Tuesday morning it was
foaming less and I was able to keep water in the airlock, though it
was 'filthy' with ale, froth, and whatever.
Today I've just racked it into a clean secondary fermenter, and I had
a taste of it but it tastes very sour.
Now I immediately thought that it was infected but I've been told that
it could be the citric acid in raspberries (I used 1.25kg).
Now if this is the case, it'll probably be too sour to drink, is there
anything that I can do to neutralize the sourness?
Sounds to me like it was the raspberries. I did a raspberry wheat
about a year ago that wound up so sour that I could not drink it at
all. The citric acid suggestion sounds very reasonable to me as that
is what my beer tasted like. If I do this again (fruit in beer), I
will probably use an extract of some kind.
I have used the raspberry extract (available at several online homebrew
shops). I think it is the way to go. You can add more or less according to
your taste. The beer was a light wheat style and I added the raspberry
extract to the beer just prior to kegging/bottling. Everyone agrees that it
is a nice summer beer, very light. I do wonder about your beer, though.
Time will often mellow out a beer that has a harsh flavor... Maybe just
bottle it and set it aside for a while.