On Thu, Jun 16, 2005 at 12:11:20PM +0200, Jeppe Pedersen wrote:
> - 1/3 af øllet at begæge sig ud af flasken i form af skum. RIGTIG MEGET
> SKUM. Det øl vi får hældt i glas smager meget surt og kraftigt af gær.
>
> Nu skal vi snart brygge igen, og vi vil derfor høre om der kan være
> noget vi gør forkert under brygningen eller hvad årsagen til disse
> fænomener kan være" Vi er selvfølgelig meget påpasselige med at holde
> alt serirlt og pinligt rent
That sour taste points towards an infection. The extra gushing fits with
that theory too - the infection may be able to eat other sugars than the
yeast, and produce some CO2 (or other gases - I don't know).
The yeasty taste is easily explained: Normally there would be some yeast
settled on the bottom of the bottle. But with this gushing, it may well
get all mixed up in the beer again.
I suggest that you get even more careful about cleaning, and pitch a
good big healthy starter. Or perhaps a (double?) portion of (hydrated)
dry yeast, to eliminate any infection risks in the starting process.
I guess you know to be especially careful in the time between boiling
and pitching. Cool quickly, and cleanly!
Good luck, let's hope that
it will be beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
