Hi. Reasonably experienced at homebrew but I have had a batch of St Peter's IPA come out sour. Any thoughts. Looking at my notes I let it ferment for 18 days so I am thinking an infection got in at the end of the ferment. As far as I remember my cleaning was the same as usual using VWP for the fermenting vessel and my pressure barrel. From memory the weather was changeable whilst fermenting so the temperature was quite variable whilst fermenting
Any thoughts appreciated.
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http://www.muntonshomebrew.com/wp-content/uploads/2012/04/Common-Home-Brew-Problems-and-Solutions-V2.doc
I think letting everything dry is important.
Then after, I sterilise using the vwp cleaner normally overnight or at least a good few hours.