On Wed, Oct 12, 2005 at 03:36:47PM +0200, Kristoffer Slottved wrote: > > De sidste par bryg har haft en besynderlig syrlighed. Selv synes jeg > ikke at det gør øllen udrikkelig, men min brygmakker nægter at se > positivt på det.
My first guess would be an infection, anyway. Some of them develpo slowly. How old is the (oldest) beer? Try to leave a few bottles in unusually warm circumstances, and see if they won't get more sour in a week or three. What kind of sour taste is it? There are a few different sour bacteria, most notably acetic ones that produce vinegar-like sourness, and lactic ones that produce youghurt-like sourness. Can you distinguish between those? Otherwise, by best bet would be to drink the stuff before it gets worse. Keep it cool until then, to slow down the infection. And remember that in some stouts at least, some acidity can be welcome. -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED]
