Gretas Brew
Apprentice
- Joined
- Oct 29, 2013
- Messages
- 8
- Reaction score
- 0
I made a spiced pumpkin ale recently using the BIAB method for the first time. I was pretty excited about going all grain for the first time after years of extract brewing. So it was frustrating when I tasted it for the first time after 3 weeks of bottle conditioning and it tasted pretty sour with none of the expensive pumpkin I put in. Does anybody know what I could have done to cause that so I can prevent it next time?