My Beer Smells Like Vinegar

Customer_Question

I've just finished my brew but it has a unusual taste and smell. It smells a bit like vinegar and tastes sour. Does this mean its been infected?

marko

Cleanliness is essential!!!

It is the home brewer’s challenge to prevent contamination by spoilage
organisms. A comprehensive cleaning and sanitising regime will reduce the
number of potential spoilage organisms to a minimum but never eradicate
them completely.

It is essential that all brewing equipment that comes into contact with the
beer is thoroughly cleaned and sterilised before use (fermenter, barrel,
bottles, lids, caps, siphon tube, stirrer, thermometer , hydrometer etc).
Various sterilising and cleaning agents are available from home brew
suppliers and the instructions should be carefully followed.

Scouring pads, stiff brushes etc should not be used to clean brewing
equipment, particularly the fermenter. This is because such items will leave
minute scratches on the walls which create an ideal place for bacteria to
harbour, thereby increasing the chances of the brew becoming infected.
The inside of the fermenter should only be cleaned with a soft cloth, and any
caked on residues soaked off rather than scrubbed.

Once the brew has been mixed (i.e. concentrate/sugar/water) there should
not be any delay in adding the yeast. The faster the yeast starts to work, the
less chance of contamination (because the yeast will compete against
potential spoilage organisms). Often brewers use too much hot water and
then wait for the wort temperature to fall before pitching the yeast. This is a
critical time for potential spoilage organisms to get a foothold - the longer
the delay; the more likely the brew will become infected. It is far better to
get the temperature correct to start with, which should be around 18-23°C.
Follow the beer kit instructions carefully.