Brewed an IPA about a month ago. opened one up, smells good, great carb but has a slight sour taste. diseased?
If it’s infected, the carbonation will increase and the body will thin. What yeast and hops did you use?
the carb is good, not overly carbed by any means. yeast was a us-05 and it was an all simco.
its full bodied for sure. it’s been bottled for about 10 days now. maybe i’ll just let it sit for a while and see what happens. kinda bummed out about it though. was really looking forward to this one.
I cracked open a Rye Ale about a week before I “should” have and it had some odd tastes to it. A week later, and it was pristine.
Give yours another week or so. I bet it’ll pan out nicely.
Is it sour (vinegar or yogurt) or sour apple?
sour like yeastie sour
I’m gonna vote for green beer, just give it a week or two and it should be good. Report back with your results!
Green Beer. In my limited experience I have noticed that hoppy beers especially need a little more time to allow flavors to meld. 15-20 days bottled and it should be darn good.
I’ve started cold-conditioning (i.e., lagering) some of my hoppier IPA’s once the bottles finish carbonating. I find that it gets you past the “green beer” phase a little quicker.
