Author Topic: Tartness - from infection or fermentation/yeast?  (Read 2097 times)

Offline tschmidlin

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Re: Tartness - from infection or fermentation/yeast?
« Reply #15 on: April 09, 2012, 04:09:50 PM »
What do you use for sanitizer?

I use Star San.
Ok, never mind :)

I find residual iodophor has a distinct taste that is fruity and tart - it kind of reminds me of sweet tarts.  Obviously that's not what is going on here.
Tom Schmidlin

Offline erockrph

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Re: Tartness - from infection or fermentation/yeast?
« Reply #16 on: April 10, 2012, 08:59:19 PM »
Now that the beer has had a chance to mellow out a bit, I'm also noticing a bit of diacetyl. Is this common with Nottingham?
Eric B.

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Offline Joe Sr.

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Re: Tartness - from infection or fermentation/yeast?
« Reply #17 on: April 11, 2012, 07:24:50 AM »
Dunno about diacetyl but I sampled my London Pride last night and definitely it has a tartness to it.

I didn't do a side-by-side sampling with the ESB yeast batch, but I already know that batch has a smoother finish.

FWIW, I have also had tartness using Windsor yeast.  I thought the most recent beer may have had an infection, but the level of tartness is not increasing.  I keep avoiding dumping it...  Maybe I can dry hop the bejeesus out of it.
It's all in the reflexes. - Jack Burton