Hello,
I am trying to determine the cause of the ( sour ? ) after taste I have in a brown ale that I now have bottled. I'm thinking that it might be the 68 - 70 deg. Fermentation temp. . Threefold is a very simple extract recipe , no additions . It fermented for 10 days then was bottled.
I sanitized everything so I'm hoping that it isn't bacterial but I am not sure.
I am trying to determine the cause of the ( sour ? ) after taste I have in a brown ale that I now have bottled. I'm thinking that it might be the 68 - 70 deg. Fermentation temp. . Threefold is a very simple extract recipe , no additions . It fermented for 10 days then was bottled.
I sanitized everything so I'm hoping that it isn't bacterial but I am not sure.